Chocolate Cake, I Just Love This One Recipe

Name: Chocolate Cake, I Just Love This One
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 2 1/2 cups loosely packed brown sugar; 2 1/4 cups sifted flour; 2 teaspoons baking soda; 1/2 cup butter, softened; 3 eggs; 3 unsweetened chocolate squares (80g, or 85% or higher); 1 1/2 teaspoons pure vanilla extract; 1 cup sour cream; 1 cup boiling water, and; 1 pinch salt; Butter cream frosting; 1 lb butter (soft); 2 lbs icing sugar; 1 tablespoon milk (as needed)

Servings: persons

For the cake
2 1/2 cups loosely packed brown sugar
2 1/4 cups sifted flour
2 teaspoons baking soda
1/2 cup butter, softened
3 eggs
3 unsweetened chocolate squares (80g, or 85% or higher)
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1 cup boiling water, and
1 pinch salt
Butter cream frosting
1 lb butter (soft)
2 lbs icing sugar
1 tablespoon milk (as needed)

1
Preheat oven to 350u00b0F.
2
Melt chocolate in microwave (30 seconds at a time) or in a double boiler.
3
Grease two 9-inch cake pans.
4
Sift together flour, baking soda, and salt.
5
In a separate larger bowl of an electric mixer, beat butter until light.
6
Add sugar and continue beating.
7
Add eggs one at a time, scraping bowl well after each addition.
8
Beat on high speed for 5 minutes.
9
Add vanilla and chocolate.
10
Stir in sifted dry ingredients alternately with sour cream (starting and ending with flour, i.e. add some flour, then some sour cream, then more flour -- etc).
11
Stir in boiling water.
12
Pour into pans.
13
Bake for 35 minutes (start testing for doneness after about 27 minutes; if there are a few moist crumbs on the tester, it's ok to take it out).
14
Cool in pans for 5 to 10 minutes. Remove to a rack and let cool completely before icing.
15
To make the frosting: Mix all the frosting ingredients together in mixer. Once it is well mixed, frost the cake generously.
16
Enjoy :-D.

3833

kcal

Calories

218

Fat

463

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the cake, 2 1/2 cups loosely packed brown sugar, 2 1/4 cups sifted flour, 2 teaspoons baking soda, and more.

Yes, Chocolate Cake, I Just Love This One falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake, I Just Love This One

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions