The Best Chocolate Cake (Really!) Recipe

Name: The Best Chocolate Cake (Really!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 3 ounces unsweetened chocolate; 1/2 cup butter; 2 1/4 cups light brown sugar; 3 eggs; 1 1/2 teaspoons vanilla; 2 cups flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 cup sour cream; 1 cup boiling water; Caramel Icing; 1 cup brown sugar; 1/3 cup butter; 1/3 cup milk; 1 cup icing sugar (confectioners')

Servings: persons

Cake
3 ounces unsweetened chocolate
1/2 cup butter
2 1/4 cups light brown sugar
3 eggs
1 1/2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup boiling water
Caramel Icing
1 cup brown sugar
1/3 cup butter
1/3 cup milk
1 cup icing sugar (confectioners')

1
Preheat oven to 350u00b0F.
2
Melt chocolate, either on the stove or in the microwave and set aside.
3
Beat butter in large mixer bowl then add brown sugar and eggs, and beat until light and fluffy, about 5 minutes.
4
Add vanilla and melted chocolate, and beat to combine.
5
Combine flour, baking soda, and salt and add to chocolate mixture gradually, alternating with sour cream, beating after each addition.
6
Stir boiling water into the batter - the batter will be thin.
7
Pour into two 9 inch round cake pans which have been greased and floured.
8
Bake for 35 minutes, until cake centre springs back when touched.
9
Cool for 10 minutes before removing from pans. Allow to cool completely before applying frosting.
10
***For the frosting***.
11
Combine brown sugar, butter and milk in a small saucepan and bring to a boil.
12
Continue to boil, stirring constantly, for 3 minutes.
13
Cool to lukewarm.
14
Stir in icing sugar and continue to stir until the right consistency to spread.
15
(There should probably be a small film wanting to form on top ideally, but no real crystalization.) Spread over cooled cake.

2240

kcal

Calories

125

Fat

269

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Cake, 3 ounces unsweetened chocolate, 1/2 cup butter, 2 1/4 cups light brown sugar, and more.

Yes, The Best Chocolate Cake (Really!) 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!

The Best Chocolate Cake (Really!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions