Monday has reared its ugly head again, so I thought maybe you could all use some chocolate cake. Plus, I figured all you Denver Bronco fans could use a little cheering up after that disappointing, boring Super Bowl game last night and cake (especially chocolate cake) makes everything better. I honestly didn’t care who won, but if I pretend I wanted the Broncos to win then I have a good excuse to make this cake again today to drown my sorrows.
I saw this cake on Pinterest a few weeks ago and immediately pinned it. I made it last week and we all absolutely loved it. It is so moist and the fudge frosting is out of this world. Some of us added a little scoop of peppermint ice cream on the side and let me just say it was completely scrumptious.
One of the great things about this cake, besides the fact that it is absolutely fabulous, is if you happen to be out of eggs or need a dessert in a pinch then this cake is exactly what you need!
Enjoy!
- CAKE:
- 1 1/2 cups flour
- 1 cup granulated sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1/3 cup unsweetened cocoa powder
- 1/2 cup vegetable or canola oil
- 1 cup water
- 1 tsp. vanilla extract
- 1 Tbsp. apple cider or white vinegar
- FROSTING:
- 1/4 cup unsalted butter
- 2 Tbsp. unsweetened cocoa powder
- 3 Tbsp. sour cream
- 1 1/2 cups powdered sugar , sifted.
- 1 tsp. vanilla extract
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Preheat your oven to 350 degrees. Line an 8"x8" square pan with parchment paper. Grease the paper. Set aside.
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In a medium mixing bowl, whisk together flour, sugar, soda, salt and cocoa. In another mixing bowl, whisk together the oil, water, vanilla and vinegar. Add dry ingredients to wet ingredients and whisk together until smooth. Pour the batter into prepared pan.
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Bake for 23 to 28 minutes, or until the toothpick inserted into few place in the cake comes out clean. Cool in pan for about 10 minutes. Invert cake onto a cooling rack or plate and let cool completely before frosting.
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To make the frosting: Melt butter in a medium saucepan. Take off the heat. Whisk in cocoa and sour cream. Add the powdered sugar into the bowl and whisk it in. Add vanilla and mix well. Spread over cooled cake.
Recipe Source: Adapted slightly from Crunchy Creamy Sweet (via pinterest)
This looks so delicious. I made the cake this afternoon and it looks perfect. I am going to frost it tomorrow before serving, but I have a question. I noticed you halved the cocoa powder in the frosting (from the previous recipe). Did you make it with the full 4 T. and decide to reduce to 2 T. I don’t like frosting too sweet and was wondering if reducing the cocoa powder made it even sweeter. Just curious if you could reply that would be great. Thanks.
Hi Teresa, I reduced the cocoa because the first time I made it with the 4Tbsp. I thought the chocolate flavor was to strong (crazy I know, because I am a huge chocolate lover). I liked it better with the 2 Tbsp. cocoa and I don’t think it was too sweet. The sour cream offsets the sweetness. Thanks for looking. Let me know how it turns out.