Rich Chocolate Cake Recipe
Indulging in a slice of moist and decadent chocolate cake can be a delightful experience, especially when it is paired with a luscious buttercream filling and a glossy chocolate glaze. This Rich Chocolate Cake recipe, adapted from the beloved Baker’s Dozen Cookbook, is designed to provide you with a cake that is not only rich in flavor but also incredibly easy to prepare, requiring just one bowl for mixing. The end result is a velvety cake that will impress your guests and satisfy any sweet tooth. Whether you’re celebrating a special occasion or just want to treat yourself, this cake is perfect for large gatherings.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 16 (makes two 9-inch layers)
- Recipe Category: Dessert
- Rating: ★★★★★ (1 review)
- Keywords: < 60 Mins, For Large Groups
Ingredients
| Ingredient Quantity | Ingredient |
|---|---|
| 3 cups | All-purpose flour |
| 2 tablespoons | Cornstarch |
| 1/4 teaspoon | Baking soda |
| 1/2 teaspoon | Salt |
| 1 1/2 cups | Light brown sugar |
| 1/2 cup | Unsalted butter, softened |
| 1 1/2 cups | Sour cream |
| 8 | Large eggs |
| 1 teaspoon | Vanilla extract |
| 1 cup | Water |
| 4 ounces | Semi-sweet chocolate (for melting) |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 265.1 |
| Total Fat | 12.6 g |
| Saturated Fat | 7.6 g |
| Cholesterol | 61.2 mg |
| Sodium | 222.3 mg |
| Total Carbohydrates | 36.1 g |
| Dietary Fiber | 1.3 g |
| Sugars | 20.1 g |
| Protein | 4 g |
Instructions
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Prepare Your Oven and Pans: Begin by positioning a rack in the lower third of your oven and preheating it to 350°F (175°C). While the oven is heating, prepare your baking pans by lining the bottoms of two 9×2-inch round cake pans with parchment paper, ensuring easy removal later.
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Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate using a low to medium setting, stirring occasionally until smooth. Alternatively, you may use a double boiler; ensure that the water in the boiler is hot but not simmering. Once melted, allow the chocolate to cool until it reaches a tepid temperature.
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Combine Dry Ingredients: In a large mixing bowl, sift together 3 cups of all-purpose flour, 2 tablespoons of cornstarch, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well combined.
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Add Brown Sugar: Incorporate 1 1/2 cups of light brown sugar into the dry mixture, ensuring that it is evenly distributed.
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Mix in Wet Ingredients: With a paddle attachment on your electric mixer, combine the dry ingredients on low speed. Add 1/2 cup of softened unsalted butter and 1 1/2 cups of sour cream to the mixture. Mix on medium-low speed for about 1 minute until a thick batter forms.
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Incorporate Eggs and Chocolate: Add 8 large eggs, the melted chocolate, and 1 teaspoon of vanilla extract to the batter. Increase the mixer speed to high and beat the mixture for 2 minutes. Stop the mixer and scrape down the sides of the bowl to ensure all ingredients are well incorporated. Resume mixing at medium-high speed for about 5 seconds.
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Add Water: Reduce the mixer speed to low, and slowly pour in 1 cup of water, mixing just until all ingredients are thoroughly blended and the batter is smooth.
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Prepare for Baking: Carefully spoon the batter into the prepared pans, spreading it evenly to ensure uniform baking.
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Bake the Cakes: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until the tops of the cakes spring back when pressed lightly in the centers, and a toothpick inserted into the center comes out clean.
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Cool the Cakes: Once baked, transfer the cakes to cooling racks and allow them to cool in the pans for 10 minutes. After this time, carefully invert the cakes onto the racks, gently removing the pans and peeling off the parchment paper. Allow the cakes to cool completely right side up.
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Storage Tips: If you wish to prepare the cakes in advance, you can bake them a day ahead. Wrap the cooled layers tightly in plastic wrap for storage. For longer storage, over-wrap them with foil, and they can be frozen for up to 2 weeks.
Assembly Suggestions
For an added layer of indulgence, fill the layers of this rich chocolate cake with Mean Chef’s Mousseline Buttercream, flavored with coconut. Once assembled, glaze the cake with a luscious Chocolate Butter Glaze for a truly decadent treat. This cake is sure to impress at any gathering, offering a beautiful presentation and an unforgettable taste.
Whether it’s for a birthday celebration, a holiday gathering, or simply to satisfy your chocolate cravings, this Rich Chocolate Cake is a versatile and delightful choice that guarantees satisfaction and joy for everyone who gets to indulge in a slice. Enjoy the baking process, and don’t forget to savor the fruits of your labor!
