Go Back
Print

Super Moist Chocolate Cake

This recipe makes 1 (thick) single layer 8" cake or 24 cupcakes.

Course Dessert
Cuisine Canadian
Keyword chocolate cake, sour cream
Prep Time 20 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 30 minutes
Servings 12 people
Author Naomi

Ingredients

  • 2 c. all-purpose flour
  • 2 c. sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c. butter
  • 1 c. water
  • 1/3 c. cocoa powder
  • 2 large eggs
  • 1/2 c. sour cream
  • 2 tsp vanilla extract

Instructions

  1. Grease and line one 8-inch round or square cake pan (with straight sides) with parchment paper, or line a muffin tin with cupcake liners. Set aside.

  2. Preheat the oven to 325 degrees F.
  3. In a medium-large mixing bowl, sift together the flour, sugar, baking soda and salt. Make a well in the center and set aside.
  4. In a small measuring pitcher, mix together the sour cream and eggs; set aside.
  5. In a small-medium saucepan, combine the butter, water, and cocoa powder. Place on the stove over medium heat and cook just until the butter is completely melted.
  6. Pour the hot butter/chocolate mixture into the well of the flour mixture and beat (by hand or with a an electric mixer) until smooth and well combined. Add the sour cream/eggs mixture, and add the vanilla. Beat until smooth.

  7. Pour the batter into the prepared cake pan. Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. For cupcakes, bake 18-20 minutes or until a toothpick comes out clean.

  8. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack. Cool cupcakes on a wire rack. Make sure the cake or cupcakes are cooled completely before decorating.

Recipe Notes

This recipe makes two 6" round cake layers or one 8-inch square cake layer.