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Well, I kicked the tires and lit the fires on my new mixer, she cut her teeth on my first homemade chocolate cake.  She still doesn’t have a name, it will come with time, she will let me know her personality and gain her name.

Yes, you should commit me, I am talking about my stand mixer like she’s a person.

The cake was good. It’s dense and moist and I basically combined 3 recipes in one. It is a nice compliment to the icing that I made, thick cake with a light icing was perfection. I named this chocolate cake #1 because I plan on trying a butter based one next without sour cream and see how that turns out.

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Ingredients needed:

2 cups of sugar
2 cups of flour
1 cup of cocoa
2 tsp baking powder
1 1/2 tsp baking soda
2 eggs
1 cup of cream
1/2 cup of oil
2 tsp vanilla
1/2 cup of sour cream
1 cup of boiling water

Kick the tires and light the fires to 350.

Measure all your dry ingredients into the bowl .

I gave them a quick fluff with a fork to combine them.

I love brown eggs. Brown eggs unfortunately get me thinking of having chickens. Really gets me to thinking of the chickens I can’t have in the city. My grandma’s chickens used to lay brown eggs.

Proceed to the foot stomping temper tantrum over not being allowed to have chickens.

Put in all your wet ingredients into the bowl. Start your kettle boiling for that cup of hot water.

Combine all the ingredients for 2 minutes on low speed.

Get your now boiling hot cup of water from the kettle.

Add it in, and start your mixer again, for another minute.

Place into your cake pans or muffin tins. Did you know that you should tap your cake pan on your counter to bring the bubbles up and out? Something my mom taught me, she made a lot of cakes when I was young and sold them as a little side business. And this was one of her tips. You get those big air pockets out of your baking this way, as you can see below.

This recipe made one 8×8 cake and 18 cupcakes.

0 from 0 votes
Chocolate Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Delicious homemade chocolate cake.
Course: Dessert
Cuisine: Cake
Servings: 12
Calories: 403 kcal
Author: Karlynn Johnston
Ingredients
  • 2 cups sugar
  • 2 cups flour
  • 1 cup cocoa
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 cup cream
  • 1/2 cup oil
  • 2 tsp vanilla
  • 1/2 cup sour cream
  • 1 cup water
Instructions
  1. Kick the tires and light the fires to 350 degrees.

  2. Measure all your dry ingredients into the bowl. I gave them a quick fluff with a fork to combine them. 

  3. Put in all your wet ingredients into the bowl. 
  4. Start your kettle boiling for that cup of hot water. 

  5. Combine all the ingredients for 2 minutes on low speed. 

  6. Get your now boiling hot cup of water from the kettle. Add it in, and start your mixer again, for another minute. Place into your cake pans or muffin tins. Did you know that you should tap your cake pan on your counter to bring the bubbles up and out? You get those big air pockets out of your baking this way, as you can see below. This recipe made one 8×8 cake and 18 cupcakes.

Nutrition Facts
Chocolate Cake
Amount Per Serving (12 g)
Calories 403 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 7g 35%
Cholesterol 59mg 20%
Sodium 187mg 8%
Potassium 254mg 7%
Total Carbohydrates 54g 18%
Dietary Fiber 2g 8%
Sugars 33g
Protein 5g 10%
Vitamin A 7.8%
Vitamin C 0.2%
Calcium 7.6%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

And how they were decorated is a post to come later!

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

1 Comment

  1. Mary Ann Hyndman Smith Reply

    I like your mixer, mine is a boring white one, but I cannot justify spending lots of money to buy a colour, when Madge works well. ( her name is Blanca Madge) see what I did ? Anyway , would cerise be a nice name for yours? Giggle!

  2. candjmunoz Reply

    This is my go-to chocolate cake.  Before we found out that my daughter has celiac disease, we made this several times a year.  I have made it twice now with a gluten free substitute (Bob’s Red Mill 1-to-1 Gluten Free Baking Flour), and it has turned out better than any gf cake mix, and possibly better than any gluten cake I ever made!  I really think it’s the sour cream and boiling water that make it so good.

    Do you have any suggestions for using the sour cream and boiling water in non-chocolate cake?  I keep wondering if it’s the chocolate that makes this recipe work with those ingredients…

    Thanks!

    Janis

  3. Enjoyed your chocolate cake recipe! Omitted canola oil for coconut oil; kind of gave it a hint of coconut! Lol but moist, delicious and did rise well!

    Your chocolate chip cookie is the best!! 10x better than nestle! I like how you only use 1/4 of butter instead of a whole stick! Thank you for the yummy sweets!

    -carla

  4. Hi there do you use self raising flour?:)

    going to make my son’s birthday cake xx

  5. candjmunoz Reply

    I’m making a two-layer 9″ round cake plus some cupcakes (how many cupcakes is not overly important to me.  I’m only making those because my son wants both a cake and cupcakes for his party.).  Should I double this recipe for that purpose, or is a single recipe plenty for this?  Thanks!

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