• Butter: Soften your butter to room temperature so it whips seamlessly with the sugar.

• Brown sugar: We opt for brown sugar because of its natural molasses and caramel notes, which create a dynamic flavor with the chocolate.

• Eggs: Take four eggs and two sticks of butter out of the fridge 30 minutes before starting this recipe so they can come to room temperature.

• Vanilla: Be sure to use a high-quality extract (not vanilla flavoring) here for the best possible flavor.

• All-purpose flour: The best chocolate cake recipe is tender, moist and fluffy. All-purpose flour is the best type of flour to achieve that texture.

• Baking cocoa: When it comes to chocolate desserts, it’s worth seeking out the best cocoa powder for the job. A high-quality cocoa powder will ensure that this is the best chocolate cake recipe by imparting the richest, most chocolaty flavor in both the cake and frosting.

• Baking soda: A touch of baking soda bubbles up during baking to fluff up the cake layers.

• Sour cream: Tangy sour cream suits bitter, rich chocolate well but doesn’t fully take away from the creaminess of the cake.

• Frosting: When it comes to how to make a chocolate cake, the best chocolate cake recipe is finished with a dreamy chocolate frosting. Ours is made from butter, unsweetened chocolate, semisweet chocolate, more sour cream, vanilla extract and lots of confectioners’ sugar.

• Method :

•        Step 1: Prep the pans
•       Step 2: Make the cake batter

• Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans.

  

  In a large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar together until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

  

  
  

  In another bowl, whisk together the all-purpose flour, baking cocoa, baking soda and salt. Add the flour mixture to the creamed mixture alternately with the sour cream, beating well after each addition. Stir in the boiling water until blended.

  Editor’s Tip: If you have it in you, sift the flour mixture before adding it to the creamed mixture. Sifting aerates the flour and removes any lumps before it gets into the batter. It’s one of those fussy steps that you shouldn’t skip in baking.

  Step 3: Bake the cake layers

  

  Transfer the batter to the prepared pans. Bake the cakes until a toothpick comes out clean, 30 to 35 minutes. Cool the cakes in their pans for 10 minutes. Remove the cakes to wire racks to cool completely to room temperature.

  Editor’s Tip: The easiest way to distribute the batter between the cake pans is by weight. However, you can also divide your batter fairly evenly between the three pans by distributing the batter cup by cup (or by quarter cup once you’ve neared the bottom of your bowl).

  Step 4: Whip up the frosting

  

  In a metal bowl over simmering water, melt the butter and chocolates together, stirring until smooth. Let the mixture cool slightly.

  

  
  

  In a large bowl, combine the confectioners’ sugar, sour cream and vanilla. Add the chocolate mixture and beat until smooth.

  Step 5: Assemble the cake

  

  
  

  Spread the frosting between the layers, and over the top and side of the cake.

  Editor’s Tips: First, check out your cake layers. If they look flat and even, you can start frosting right away. If they are fairly domed, level them off with a serrated knife for neat, sharp layers.

  To frost, smear a dab of frosting on your turntable or cake plate and center the first layer. The frosting will help keep the cake in place. Then, place either a sheet of parchment or a cake board smack on top and place your first cake layer down.

  Using an offset spatula, spread a layer of buttercream onto the cake. With the first layer finished, stack on the second layer of cake and spread on another layer of frosting. Stack the third layer on and smooth the frosting all over the top and side of the cake. Garnish as desired.

  If you need a more in-depth guide on cutting the cake layers and frosting the cake, check out our Chocolate Cake Tips section below.

  Step 6: Cut and serve!
           
  
  
  

  Your masterpiece is now complete! Set out your cake and serve at your leisure.

  Editor’s Tip: Here’s how to cut a round cake like a pro if you’re nervous about making the first slice. Even if your cake slice comes out a little wonky, don’t worry, the best chocolate cake recipe is going to taste incredible.

  

  Chocolate Cake Variations

  • Add the secret ingredient: Want to make this best chocolate cake recipe taste even more chocolaty? Add 1 teaspoon espresso powder. This ingredient doesn’t make your cake taste like coffee. Instead, it deepens the flavor of the chocolate in a dynamic way.
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  • Include a filling: Instead of filling each layer with chocolate frosting, pipe a ring around the perimeter and spoon in your favorite jam or fresh fruit. The frosting ring keeps the filling from oozing out.
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  • Change the frosting: Not a double chocolate fan? No worries! We have lots of great frosting recipes to use instead that would go great with chocolate cake layers. Try our vanilla buttercream, a peanut butter buttercream frosting, a buzzy mocha frosting or even a fruity blackberry buttercream.
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  • Finish with garnishes: Pour a rich chocolate ganache over the frosted cake. Pop cherries, raspberries or strawberries around the top perimeter of the cake. Sprinkle almonds on top or press them into the sides, or simply finish the cake with your favorite sprinkles. A lot of easy cake decorating ideas can be done at home, so let your creativity shine!
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