Dark Moist Chocolate Cake Recipe

Name: Dark Moist Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Flour; 2 cups Sugar; 1/2 cups Cocoa Powder (1/3 Cup If Using High-quality Cocoa); 2 cups Sour Milk (see Note); 2 teaspoons Baking Soda; 2 whole Eggs, Beaten; 1 cup Melted Butter; 2 teaspoons Vanilla; FOR THE ICING:; 1/2 cups Butter; 1/4 cups Cocoa Powder; 2 Tablespoons Milk; 1 teaspoon Vanilla; 2-1/2 cups Icing Sugar

Servings: persons

FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/2 cups Cocoa Powder (1/3 Cup If Using High-quality Cocoa)
2 cups Sour Milk (see Note)
2 teaspoons Baking Soda
2 whole Eggs, Beaten
1 cup Melted Butter
2 teaspoons Vanilla
FOR THE ICING:
1/2 cups Butter
1/4 cups Cocoa Powder
2 Tablespoons Milk
1 teaspoon Vanilla
2-1/2 cups Icing Sugar

1
Note: If you do not have sour milk you can make it. Measure 2 tablespoons of vinegar into a 4-cup measure and add milk to the 2-cup line. Let it sit for a few minutes before using.
2
Preheat oven to 350 F.
3
In a large bowl or in the bowl of a stand mixer, sift or stir together the flour, sugar and cocoa.
4
Put the sour milk into a small bowl or measuring cup. Add the baking soda and stir to dissolve it in the sour milk. Add this into the dry ingredients. Add the beaten eggs into the flour mixture and mix. Add the butter and vanilla and mix well.
5
Pour into a greased and floured 9x13 pan (for a high cake) or 13x18 pan (for a sheet cake). Bake for 30 minutes. Remove from oven and set on a wire rack. Cool for 5-10 minutes, then pour icing over top.
6
To make the icing, melt the butter in a medium saucepan over medium low heat. Then stir in the cocoa powder until smooth. Remove from heat and stir in the milk and vanilla. Beat in icing sugar until it is the consistency of a thick glaze. Pour and spread over the warm cake.

1607

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 cups Flour, 2 cups Sugar, 1/2 cups Cocoa Powder (1/3 Cup If Using High-quality Cocoa), and more.

Yes, Dark Moist Chocolate Cake 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.

Dark Moist Chocolate Cake

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