Chocolate Cake with Chocolate Frosting Recipe

This Chocolate Cake with Chocolate Frosting recipe is a rich and decadent recipe, which is made with sour cream and bittersweet chocolate. It’s the ultimate celebration cake, ready in about 4 hours (including cooling time).

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Chocolate Cake with Chocolate Frosting Ingredients

For the Cake:

• 3 sticks unsalted butter, plus 1 tablespoon for greasing the pans
• 1 1/2 cups cocoa powder, sifted, plus 1 tablespoon for dusting
• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 2 cups sugar
• 5 teaspoons vanilla extract
• 6 large eggs, at room temperature
• 2 teaspoons kosher salt
• 1 cup sour cream, at room temperature
• 12 ounces semisweet chocolate chips

For the Bourbon Syrup:

• 1/4 cup bourbon
• 1/4 cup simple syrup

For the Frosting:

• 2 cups heavy cream
• 14 ounces bittersweet chocolate, cut into small pieces
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1 1/2 sticks unsalted butter, cut into thin slices, at room temperature

How To Make Chocolate Cake with Chocolate Frosting

1. Prep Oven and Pans: Preheat the oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment paper, and then grease the parchment and dust with 1 tbsp cocoa powder, tapping out any excess.
2. Make the Cake Batter: In a stand mixer, cream the sugar and 3 sticks of butter for 5 to 8 minutes, until light and fluffy. Add the vanilla, then beat in the eggs one at a time.
3. Combine and Bake: In a separate bowl, sift the flour, baking powder, and remaining 1 1/2 cups of cocoa powder. On low speed, add the salt, then half of the flour mixture, followed by the sour cream, and finally the remaining flour mixture, mixing until just combined. Fold in the chocolate chips.
4. Bake and Cool: Spread the batter evenly between the two prepared pans. Bake for 40 to 50 minutes, until a tester comes out clean. Let the cakes cool for at least 30 minutes in the pans before turning them out onto a rack to cool completely.
5. Make the Frosting Base: While the cakes cool, bring the heavy cream to a simmer in a medium pot. In a separate heat-proof bowl, combine the chopped chocolate and sugar.
6. Create Ganache: Pour the simmering cream over the chocolate mixture and stir until you have a smooth, glossy ganache. Gently stir in the vanilla and the butter pieces until the butter is melted.
7. Whip the Frosting: Let the mixture cool to room temperature, then place it in the fridge to chill. Once chilled (it should be thick, like a pudding), transfer it to a stand mixer and whip for 1 to 2 minutes to lighten the texture into a fluffy frosting.
8. Assemble the Cake: Mix the bourbon and simple syrup together. Brush about half of this mixture onto each cooled cake layer. Place one layer on a cake plate, spread with some frosting, then stack the other layer on top. Frost the top and sides of the entire cake.

Recipe Tips

• Why whip the frosting? This is the secret to a restaurant-quality frosting. Chilling the ganache (Step 7) and then whipping it turns it from a dense, heavy sauce into a light, fluffy, and spreadable buttercream-style frosting.
• How do I get a super moist cake? The sour cream in the batter adds incredible moisture and a slight tang. Also, do not skip the bourbon-syrup soak! It adds another layer of moisture and a complex, “grown-up” flavor.
• Why did my frosting split or look greasy? This happens from a temperature shock. Make sure the butter you add in Step 6 is at room temperature (not melted, not cold). Also, the ganache must be fully chilled before you try to whip it. If you whip it while warm, the butter will melt and separate.
• Why do I have to cool the cakes completely? This is the most important rule of layer cakes. If the cake is even slightly warm, the butter in the frosting will melt, and your layers will slide apart. They must be 100% cool to the touch.

What To Serve With Chocolate Cake

This is an incredibly rich, decadent cake that is a dessert all on its own.

• A cold glass of milk
• A hot cup of black coffee or espresso
• A scoop of vanilla bean or raspberry ice cream
• A small glass of bourbon (to match the syrup)

How To Store Chocolate Cake

• Refrigerate: Because the frosting is made with heavy cream and butter, this cake should be stored in the refrigerator. Keep it in a cake dome or airtight container for up to 5 days.
• Serve: This cake tastes much better at room temperature. The butter in the frosting and cake will be hard when cold. Let it sit at room temperature for at least 1-2 hours before serving for the best flavor and texture.

Chocolate Cake with Chocolate Frosting Nutrition Facts

(Per slice, assuming 16 slices)

• Calories: ~720 kcal
• Total Fat: 48g
• Saturated Fat: 28g
• Cholesterol: 135mg
• Sodium: 380mg
• Total Carbohydrate: 70g
• Dietary Fiber: 6g
• Sugars: 50g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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