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–+ servings
A cake on a pedestal next to a jug of milk, with a slice of cake on a plate in front of it

Chocolate Cake with Chocolate Buttercream Frosting

Nancy Blackstone
A moist, delicious, from-scratch chocolate cake -- delicious for a special occasion or simply to satisfy your chocolate cravings!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 Servings
Calories 456 kcal

Ingredients
 
 

  • 1-¾ cups all purpose flour
  • 2 cups sugar
  • ¾ cup Hershey's cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter room temperature
  • ¾ cup sugar
  • 1 cup firmly packed brown sugar
  • ½ cup vegetable oil
  • 3 large egg yolks room temperature
  • 3 large whole eggs room temperature
  • ¾ cups water boiling
  • 4 ounces unsweetened baking chocolate chopped
  • ¼ cup unsweetened cocoa
  • ¾ cup sour cream full fat
  • 1 tablespoon vanilla extract
  • Chocolate Buttercream Frosting

Instructions
 

  • Preheat oven to 350 degrees. Generously grease and flour two 8-inch cake pans.
  • Sift together flour, baking soda and salt and set aside.
  • Cream the butter, sugar and brown sugar together. Slowly add the vegetable oil and mix well at medium-high speed until fluffy. 
  • Add in the egg yolks one at a time, mixing at low speed just until incorporated. Then do the same with the whole eggs.
  • Heat the water until boiling. 
  • Put the cocoa and unsweetened chocolate in a bowl and add the hot water. Let stand for one minute, then mix with a fork or whisk until chocolate is combined. Mix in the vanilla extract and sour cream. 
  • Alternately add the flour mixture and chocolate mixture into the bowl with the sugar mixture, mixing on low speed and scraping down the sides of the bowl frequently.
  • Divide batter equally between the two prepared pans and bake approximately 35-40 minutes or until center springs back lightly when touched. 
  • Cool on wire rack for 30 minutes before removing from pans. Finish cooling completely, then frost cake with chocolate buttercream frosting, putting a layer of frosting in the center of the cake.

Notes

Avoid over mixing the batter when you add the flour and eggs
Watch the cake as it nears the end of baking and remove promptly to avoid drying it out

Nutrition

Calories: 456kcalCarbohydrates: 51gProtein: 6gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 120mgSodium: 304mgPotassium: 199mgFiber: 3gSugar: 31gVitamin A: 455IUVitamin C: 1mgCalcium: 62mgIron: 3mg
Keyword 1950's dessert, Birthday Cake, Cake from scratch, chocolate cake, chocolate ganache
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