Do you love indulging in sweet, rich, and chocolatey desserts?
If so, you have landed on the right page!
Today’s blog post is all about persuading you to make a mouth-watering chocolate cake recipe that is sure to be a hit.
The Chocolate Cake recipe that I’m sharing with you today is easy to make, requires simple ingredients, and is guaranteed to satisfy your chocolate cravings.
This cake is an excellent choice for a special occasion or a weekend dessert with family and friends.
You can garnish it with some chocolate chips, cocoa powder, or whipped cream to make it more appealing.
Indulge in the rich and chocolatey taste of this cake, and you won’t be disappointed.
So, let’s dive into the details of this heavenly chocolate cake recipe.
- 15.25 oz. (432 grams) devil’s food cake mix, sifted
- ¾ cup all-purpose flour (scooped with a spoon and leveled with a knife), sifted
- ¼ cup Dutched processed cocoa powder, sifted
- 3 large eggs
- 1 tablespoon canola oil (the back of the cake mix will have a different amount, however since you are adding the sour cream you won’t need as much oil)
- 1 ¼ cup water
- 1 teaspoon pure vanilla extract (you can use imitation)
- 1 cup regular sour cream
- 1 can of store-bought chocolate frosting
- 1 teaspoon pure vanilla extract
- 1 cup of powdered sugar
- 2 tablespoons of unsalted butter, softened
Preheat your oven to 350 degrees or to the degrees that your own recipe calls for.
Butter and flour your cake pans or spray with your favorite baking spray and set aside.
In a large mixing bowl, add in your cake mix, the flour, the cocoa powder, the eggs, the oil, water, and vanilla.
Start the mixer off on low and mix the ingredients together for one minute.
Then turn the mixer on medium speed and mix for two minutes.
Turn the mixer off and scrape the sides of the bowl and turn the mixer back on and mix a bit more if needed.
Then add in the sour cream and incorporate it into your batter with a spatula.
Pour in equal amounts of batter into each pan and place the pans into the oven and bake according to the directions on the back of the box of cake mix.
Start testing your cake at the earliest time the cake mix stated the cake should be done. Using a cake tester or toothpick, poke a hole in the middle of the cake to test for doneness. If the tester comes out with just a few crumbs, it is done. It the batter is still runny, put the cake back in and check at five-minute increments.
Once the cake is done, remove the pans from the oven and let them cool.
As they are cooling, prepare the frosting.
In a medium sized bowl, add in the canned chocolate frosting, the vanilla, the powdered sugar, and the butter.
Turn the mixer on low speed and start mixing the ingredients together. Slowly increase the speed to medium and thoroughly incorporate the ingredients together.
Turn the mixer off and check to see if the frosting is the consistency that you are looking for. If it’s not as thick as you’d like, add in more powdered sugar, and then turn the mixer back on and mix together until you get the consistency you are looking for.
Once the cake has cooled and the frosting is ready, start frosting your cake.
Place the bottom piece of cake on your cake stand and add ¼ cup of frosting onto the top of the cake. Frost the top and then add on the top of the cake, add on another ¼ cup of frosting to frost the top. If you are wanting to put a crumb coat on the cake, place the cake into the fridge to let it set up for 30 minutes to an hour.
Remove the cake from the fridge, then finish frosting the top and sides of the cake. If you don’t want the crumb coat, continue frosting the cake after you frost the top of the cake.
Slice and enjoy!
This cake recipe uses a store-bought cake mix and canned frosting. If you have a favorite from scratch recipe for both, feel free to use that.
Sifting the cake mix, flour, and cocoa powder not only ensures getting rid of the lumps in your dry ingredients it also helps to aerate those ingredients. You will definitely notice a difference in your finished desserts.
When measuring your flour, make sure that you scoop out the flour with a spoon and level it with a knife. Do not just scoop out the flour with a measuring cup. You will not get an accurate measurement.
For this recipe we used Dutched pressed cocoa powder. Dutched cocoa powder is cocoa powder that has gone through an alkaline treatment process that has removed some of the acidity. It’s more of a sweeter cocoa.