Chocolate Cake

Classic Chocolate Cake

Name: Classic Chocolate Cake
Cook time: 32 min
Total time: 32 min
Ingredients: 0 nonstick cooking spray; 250 gram all purpose flour; 120 gram cocoa powder; 1 teaspoon kosher salt; 1 ½ teaspoon baking soda; 1 ½ teaspoon baking powder; 2 stick unsalted butter; 400 gram granulated sugar; 2 large egg; 2 teaspoon vanilla extract; 370 gram sour cream; 2 stick unsalted butter; 370 gram sour cream; 2 teaspoon vanilla extract; 1 pinch kosher salt; 245 gram powdered sugar; 80 gram cocoa powder

dessertVegetarianNut-Free

Ingredients

nonstick cooking spray0
all purpose flour8¾ oz
cocoa powder4¼ oz
kosher salt1 teaspoon
baking soda1 ½ teaspoon
baking powder1 ½ teaspoon
unsalted butter2 stick
granulated sugar1 lb
large egg2
vanilla extract2 teaspoon
sour cream¾ lb
unsalted butter2 stick
sour cream¾ lb
vanilla extract2 teaspoon
kosher salt1 pinch
powdered sugar8¾ oz
cocoa powder2¾ oz

Instructions

1
Preheat the oven to 350°F (180°C).
2
Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
3
In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
4
In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
5
Add the eggs, 1 at a time, and beat until fully incorporated.
6
Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
7
Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
8
Divide the batter evenly between the prepared pans.
9
Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean.
10
Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
11
Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl.
12
Beat with an electric hand mixer on medium speed until well combined.
13
Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
14
Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal).
15
Spread ¾ cup frosting evenly over the cake.
16
Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
17
Slice and serve.
18
Enjoy!