Prepare to unlock the secret to the most decadent, moist, and irresistible chocolate cake you've ever tasted! This Cooks Illustrated Sour Cream Chocolate Cake is not just another dessert – it's a culinary masterpiece that will transform your baking game forever. With its rich, deep chocolate flavor and incredibly tender crumb, this cake is about to become your new go-to recipe for every celebration, comfort craving, or simply when you need a slice of pure chocolate heaven.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until thoroughly combined and free of lumps.
- In a separate medium bowl, crack the eggs and whisk them lightly. Add sour cream, vegetable oil, and vanilla extract. Mix these wet ingredients until smooth and well incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Use a rubber spatula to fold the ingredients together, being careful not to overmix. Mix just until the batter is smooth and no dry flour streaks remain.
- Carefully add the boiling water to the batter, stirring gently until the water is completely integrated. The batter will be quite thin, which is normal for this recipe.
- Transfer the batter to the prepared cake pan, using the spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles.
- Place the cake pan in the preheated oven and bake for 30-35 minutes. To test for doneness, insert a toothpick or cake tester into the center of the cake. It should come out with a few moist crumbs but no wet batter.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully turn out the cake onto a wire rack to cool completely before frosting or serving.
- Optional: Once cooled, frost with your favorite chocolate frosting or dust with powdered sugar before serving.
Tips
- Ingredient Temperature Matters: Ensure your eggs and sour cream are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: Gently fold the ingredients together just until combined. Overmixing can lead to a tough, dense cake.
- Boiling Water Secret: The boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor and creating an incredibly moist texture.
- Pan Preparation is Key: Grease and flour your pan thoroughly, or use parchment paper to ensure easy cake removal.
- Cooling Technique: Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack. This helps prevent the cake from breaking.
- Frosting Options: While delicious on its own, this cake pairs perfectly with chocolate ganache, cream cheese frosting, or a simple dusting of powdered sugar.
- Storage Tip: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days to maintain its moisture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 45mg
