The Only Chocolate Cake Recipe Youll Ever Need

CLASSIC CHOCOLATE CAKE RECIPE BY TASTY

Steps:

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

THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED!

Steps:

• 1. Preheat oven to 325 degrees.
• 2. In a large mixing bowl, sift together dry ingredients.
• 3. Add oil, coffee and milk and mix at medium speed for 2 minutes.
• 4. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• 5. Pour into a 9X13 inch greased and floured pan or 2 - 9 inch round pans.
• 6. Bake 9X13" pan for about 45 minutes, or 9" pans for about 30 minutes. Use toothpick test. Don't over bake.
• 7. Cool pans for about 15 minutes. If using Chocolate Frosting Glaze, pour over warm cake. Cool completely before cutting.