Seriously the BEST chocolate cake ever.
This Chocolate Sour Cream Cake is tender, soft, and rich with chocolate flavor!
The Secret Ingredient
The secret ingredient is coffee!
Alison Bickel
Coffee is to chocolate what vanilla is to custard.
It provides richness and depth, intensifying the best qualities of chocolate without overpowering it.
If you dont like coffee dont worry.
Alison Bickel
You cant detect the taste of coffee in this cake–only chocolate.
And if you dont do caffeine dont worry.
it’s possible for you to easily replace regular coffee with decaffeinated.
Alison Bickel
It will make your mouth happy, anyway you shape it.
Round cakes and cupcakes wont need to bake as long as a 9 x 13.
Start checking the centers with toothpicks after 20 minutes for cupcakes, and 30 minutes for rounds.
Alison Bickel
They are ready when a toothpick inserted in the center comes out clean.
The Best Frosting
The frosting choice is up to you, but these two are favorites.
Try thischocolate frostingfor double-dose of chocolate.
Alison Bickel
Just double-check the cake is completely cool before you frost it.
Take it out of the refrigerator an hour before you want to serve it.
Cakes like this should always be served at room temperature.
Alison Bickel
Keep it in the freezer for up to 3 months.
Thaw, frost and serve.
In a large bowl, sift together flour, sugar, cocoa powder, and baking soda.
Alison Bickel
Whisk in the kosher salt.
Pour the wet ingredients into the dry ingredients.
Stir together with a stiff spatula.
Alison Bickel
The batter will be thick like frosting.
Pour in the piping hot coffee.
The batter will look like mud pies in a muddy lake.
Alison Bickel
Keep stirring until all the liquid is incorporated and it is a homogenized cake batter.
Pour the batter into the prepared pan.
Take the cake out of the oven and set it on a baking rack to cool.
Alison Bickel
After about 30 minutes spread the frosting on top.
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
