Recipe courtesy of Jamie Deen
Episode: Burgers!
Print
One Bowl Chocolate Cake
Total:
2 hr 20 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
30 min
Yield:
8 to 10 servings
Level:
Easy
Total:
2 hr 20 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Cake:
  • Nonstick baking spray with flour
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup warm water
  • 1 stick unsalted melted butter, cooled
  • 2 teaspoons pure vanilla extract
Frosting:
  • 1 stick unsalted butter
  • 4 ounces semisweet chocolate, chopped
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 3 cups confectioners' sugar
  • 2/3 cup sour cream

Directions

For the cake: Preheat the oven to 350 degrees F. Adjust the rack to the center of the oven. Spray two 9-inch round cake pans well with nonstick spray.

Add the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt to the bowl of a standing mixer fitted with the whisk attachment. Turn on the mixer and allow the dry ingredients to blend for a full minute. Turn the mixer up and, while the mixer is running, add the eggs, one at a time, the buttermilk, warm water, melted butter and vanilla extract. Beat until combined, about 2 minutes. The batter will be thick.

Evenly divide the batter between the prepared pans. Tap the bottom of the cake pans on the counter to release any air bubbles. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pans for 10 minutes, and then turn out onto a wire rack to cool completely before frosting.

For the frosting: Add the butter to a medium saucepan over medium heat. Add the chopped chocolate and stir to melt. Remove from the heat. Stir in the cocoa powder and vanilla extract. Using an electric hand mixer, beat in the confectioners' sugar. Slowly beat in the sour cream. Let cool for 20 minutes.

Frost the cake by first spreading the frosting between the layers. Then top with cake, and continue frosting the top and the sides.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Spider Cake

Recipe courtesy of Zoë François

Chocolate Truffle Cake

Recipe courtesy of Sarabeth Levine

German Chocolate Cake

Recipe courtesy of Justine Simmons

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Red Velvet Cake

Recipe courtesy of Julia Baker

Cherry Chocolate Cake

Recipe courtesy of Zoë François

Mummy Cake

Recipe courtesy of Zoë François

Sour Cream Coffee Cake

Recipe courtesy of Ruth Teig

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

On TV

So Much Pretty Food Here