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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.
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.
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Chocolate Cake
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Total Time
- 40 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 18
- Calories
- 403
- Author
- Karlynn Johnston
Ingredients
Dry Ingredients
- 2 cups sugar
- 2 cups flour
- 1 cup cocoa
- 2 tsp baking powder
- 1 1/2 tsp baking soda
Wet Ingredients
- 2 large eggs
- 1/2 cup oil
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 tsp vanilla
- 1 cup coffee
Instructions
-
Preheat your oven to 350°F. Grease a 9x9 square pan and set aside.
-
Measure all your dry ingredients into a medium sized bowl. Using a whisk, combine them thoroughly.
-
In a large bowl attached to a stand mixer, beat the eggs with the oil until combined, then add in the remaining wet ingredients.
-
Combine all the ingredients for 2 minutes on low speed.
-
Pour the batter into the prepared pan. Tap the pan lightly on the counter to release any trapped air bubbles and then place into the oven.
-
Bake for 35-45 minutes OR until a cake tester/toothpick inserted into the middle comes out clean.
-
Remove and cool for 5 minutes in the pan, then flip onto a cooling rack or plate.
-
Once cooled, frost with my buttercream icing recipe.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
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Please rate this recipe in the comments below to help out your fellow cooks!
Mary Ann Hyndman Smith says
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!
candjmunoz says
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
Carla says
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
chi says
Hi there do you use self raising flour?:)
going to make my son’s birthday cake xx
superjohn12 says
This is what i really want
NurseLovesFarmer says
You don’t say how long to bake this for….
Karlynn Johnston says
This recipe https://www.thekitchenmagpie.com/old-fashioned-chocolate-cake is the BEST one, will make a lot of cupcakes and do the two layers. This one wouldn’t cut it. The old fashioned one I linked to is the best recipe I have found!
candjmunoz says
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!