Old Fashioned Chocolate Cake Recipe
This old fashioned chocolate cake was one of the first from-scratch cakes I ever made. It's super moist and has a rich chocolate flavor. Top it with chocolate ganache or this yummy 1-minute frosting!
You guys want to hear something CRAZY?
I first published this recipe 6 years ago to the day! As you know, I've been updating recipes and photos for quite some time (I've been moving like a turtle on this project). I actually baked and shot this cake last week, and when I sat down at the computer tonight to write the post, I totally geeked out when I saw “Published: April 21, 2011.”
I'm sure I'm the only one getting excited over this, but it felt serendipitous and I just had to share ????.
SIX YEARS! I still can't believe it's been that long since I posted this recipe– or since I started blogging, for that matter. I'm not really one of those bloggers that has an exact date for my first post and celebrates a blog birthday or anything. I mean, I totally would if I could! But I think I deleted and re-published my first post about 14 million times, so I had totally lost any concept of my “start date” by the time I realized celebrating your “blogiversary” was a thing.
So basically, I just have a vague recollection of some of my very first posts, and I know for sure this was one of them! Which makes it extra special to me.
This batter is THICK. And all kinds of amazing.
Thanks to two large eggs and 2/3 cup of sour cream, it's an incredibly rich and moist cake as long as you don't overbake it. What's overbaking it look like? A totally clean toothpick is overbaked. That's not to say you want a ton of batter sticking to the toothpick when you test it, but if a little bit of moist cake is still sticking to it– you know it's perfect.
You could go a couple of different routes with the frosting. Chocolate ganache is a solid option, obviously. And my all-time favorite Chocolate Frosting is another great way to go. And this glaze is quick and easy and would look stunning!
The day that I made this cake for photographing, my brain was stuck on a one-minute fudge frosting I had seen on Pinterest. So that's what I did and that's the recipe I'm including for you today. But seriously, the sky is the limit with the frosting, so don't feel limited to what I did here!
Not that I want to scare you away from this one-minute frosting. It was pretty awesome, and I'm glad I tried it! It turns into an almost fudge-like state when it cools and firms up quite a bit. Yum!
???? And trust me, you'll definitely want a glass of milk to go with this recipe. Enjoy!
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup best-quality cocoa powder
- 1 1/2 sticks (3/4 cup) melted butter
- 2 large eggs
- 2 teaspoons good-quality vanilla extract
- 2/3 cup sour cream
For the Frosting:
- ⅓ cup milk
- ⅓ cup butter
- 1¼ cups sugar
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350ºF. Generously grease a bundt pan and set aside.
- Mix together the dry ingredients: flour, sugar, baking powder, baking soda, and cocoa powder.
- Add the butter, eggs, vanilla, and sour cream. Mix until a smooth, thick batter forms. Pour batter into the prepared bundt pan.
- Bake for about 30 minutes, and then start testing with toothpick for doneness.
Make the frosting:
- Once the cake is cooled and ready to be frosted: heat the milk, butter, and sugar, over medium-high heat.
- As soon as the mixture reaches boiling, remove from heat and add the vanilla and chocolate chips.
- Stir until smooth. Spread immediately on cooled cake.