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Nutrition Facts
Serving Size 1 (259g) Recipe makes 8 servings
Calories 829
Calories from Fat 299		(36%)
Amount Per Serving		%DV
	Total Fat 33.3g	51%
	Saturated Fat 20.2g	100%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 144mg		48%
Sodium 681mg		28%
Potassium 519mg		14%
Total Carbohydrate 130.9g		43%
	Dietary Fiber 2.6g	10%
	Sugars 101.2g
Protein 8.4g		16%
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The Best Chocolate Cake (Really!)

Recipe #49613 | 1¼ hours | 40 min prep | add private note

⁽⁶⁷⁾ RATE IT NOW Print Recipe

By: Roosie
Dec 22, 2002

I made this cake for my little brother's 12th birthday with the request of a chocolate cake. It was truly amazing- weeks later my family (nonetheless after being stuffed with a huge dinner and dessert) was still talking about how fabulous the cake was! Nice and moist and the frosting...oooh. Recipe for a 9"x13" pan, but can be made as a wonderful layer cake. Prep time includes cooling and frosting (with some extra leeway). From www.donogh.com

SERVES 8 , 1 cake (change servings and units)

Ingredients

Cake

3 ounces unsweetened chocolate
1/2 cup butter
2 1/4 cups light brown sugar
3 eggs
1 1/2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup boiling water

Caramel Icing

1 cup brown sugar
1/3 cup butter
1/3 cup milk
1 cup icing sugar (confectioners')

Directions

1
Preheat oven to 350°F.
2
Melt chocolate, either on the stove or in the microwave and set aside.
3
Beat butter in large mixer bowl then add brown sugar and eggs, and beat until light and fluffy, about 5 minutes.
4
Add vanilla and melted chocolate, and beat to combine.
5
Combine flour, baking soda, and salt and add to chocolate mixture gradually, alternating with sour cream, beating after each addition.
6
Stir boiling water into the batter - the batter will be thin.
7
Pour into two 9 inch round cake pans which have been greased and floured.
8
Bake for 35 minutes, until cake centre springs back when touched.
9
Cool for 10 minutes before removing from pans. Allow to cool completely before applying frosting.
10
***For the frosting***.
11
Combine brown sugar, butter and milk in a small saucepan and bring to a boil.
12
Continue to boil, stirring constantly, for 3 minutes.
13
Cool to lukewarm.
14
Stir in icing sugar and continue to stir until the right consistency to spread.
15
(There should probably be a small film wanting to form on top ideally, but no real crystalization.) Spread over cooled cake.

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Featured Reviews for This Recipe

From: cardamomstars

On Nov 4, 2009

this was delicious and turned out very well-no crumbling.I made it for my sons 11th birthday.When we sliced into it it cut very cleanly.Also had a lovely delicate chocolate taste.I was not looking for a dark chocolate cake but this turned out moist-yet slightly lighter in taste. I will make this again.All the children enjoyed it.Mt 2 year old was so excited about it he was squealing!!Thankyou!!!!

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From: Ninjafluff

On Nov 3, 2009

I'm going to have to agree, this really IS the best chocolate cake! Very rich, but worth every bit of effort. I made this for my wife's birthday this year, and she liked it so much she wouldn't even share it with ME! I made this as a layer cake, and I must say that on top of being delicious, it made for a gorgeous cake.

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From: Girl from India

On Aug 13, 2004

Here I was, Roosie! sitting pretty, thinking that I make a mean chaocolate cake and your recipe comes along and blows mine to smithereens. I am going to post a director clause in mine directing people to this one This cake was so moist and wonderful. I think the cup of boiling water adds so much to it. THe only change I made was to use homemade yoghurt made from whole milk instead of the sourcream. It baked in perfect time and was perfect in all ways possible for it to be. Mum was having guests over and so I made this for her. The topping was also TDF, I used only 3/4 cup brown sugar and added enough icing sugar to form a spreadable paste. Did not get to use the whole cup though. Everyone freaked out and am sending all thier compliments your way in a mental parcel. YOu should receive it just about NOW!!(Ding Dong!) :D Most could not decide what they liked more the cake or the caramel topping. I think it's a tie. Thank you for this really lovely keeper. Fay

14 people found this review helpful

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From: Marie Nixon

On Jun 5, 2005

Things I love about this cake: 1) It fills up a 9" x 13" pan to the top, when baked. 2) It's very easy to put together. 3) It is a very moist chocolate cake. I'm betting the sour cream is responsible for that quality. 4) The chocolate taste is delicious. 5) It freezes well. 6) The caramel frosting is a bit unusual and absolutely delicious. I agree with another chef who made 1 1/2 times the frosting recipe. I doubled the frosting recipe and that was a little too much. So next time it will be 1 1/2 times. I also added more confectioner's sugar to get a more spreadable consistency rather than a pourable consistency. That's just a matter of preference. The recipe as written is perfect, also.

13 people found this review helpful

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