Description

This Best Chocolate Cake features a delightful blend of bittersweet and semisweet chocolates, creating an irresistible dessert. With simple steps and key ingredients like cocoa and sour cream, you can whip up an extraordinary treat that’s ideal for celebrations or a comforting dessert.

Ingredients

Scale

8 ounces (227 grams) bittersweet chocolate, (finely chopped)
2/3 cup (57 grams) dutch-process cocoa, (sifted)
2 teaspoons instant espresso powder*
1 cup boiling water
1 3/4 (222 grams) cups all-purpose flour
1 cup (200 grams) granulated sugar
1/2 cup (100 grams) packed light brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup (227 grams) sour cream, (at room temperature)
1/2 cup vegetable oil*
4 large eggs plus one egg yolk, (at room temperature)
1 tablespoon white vinegar
2 teaspoons vanilla extract
2/3 cup (133 grams) granulated sugar
4 large egg whites
1/4 teaspoon salt
3 sticks (340 grams) unsalted butter, (cut into 12 pieces and at room temperature)
12 ounces (340 grams) semisweet chocolate, (melted and cooled slightly)
1 teaspoon vanilla extract

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Instructions

In a medium heatproof bowl, blend chocolate, cocoa powder, and espresso powder.
Pour boiling water over the mixture, cover, and let set for 5 minutes.
Gently whisk until smooth, then let it cool.
Preheat the oven to 350°F and butter and flour two 8-inch round cake pans.
In a small bowl, mix flour, sugars, salt, and baking soda.
Incorporate sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth, then combine with the flour mixture carefully to avoid overmixing.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a toothpick comes out clean. Let cool in pans for 30 minutes before transferring to a cooling rack to cool completely.
In a stand mixer, combine sugar, egg whites, and salt. Set over a pot of simmering water.
Whisk constantly until the mixture is thickened and reaches 150°F on a thermometer, about 3 minutes.
Switch to the whisk attachment and mix on medium speed until slightly cooled, about 2 minutes.
Add butter piece by piece until the mixture is smooth. If curdled, continue mixing or refrigerate briefly and resume.
Incorporate chocolate and vanilla until well mixed, then beat until fluffy, about 30 seconds, occasionally scraping the sides of the bowl.
Place one cake layer on a turntable and spread an even frosting layer on top, slightly pushing it over the edges.
Add the second cake layer upside down on top of the frosting, ensuring a flat top, and spread remaining frosting over the entire cake, smoothing edges.
Serve or store covered in the fridge for up to 2 days, allowing it to come to room temperature before serving.

Notes

Ensure all ingredients, particularly eggs and sour cream, are at room temperature for best results.
This cake can be made a day in advance; flavor improves over time.
Use high-quality chocolate for a richer taste.

Nutrition

Serving Size: 1 slice
Calories: 421
Sugar: 30g
Sodium: 193mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 3g
Protein: 6g
Cholesterol: 90mg