A Simple Chocolate Cake For the Party
Simple Chocolate Cake batter made into cupcakes.
When it’s time to celebrate make, so simply and from scratch, the classic chocolate cake and frosting. Stir the cake batter together with just a bowl and spoon. Make the frosting with a whisk. it's a good recipe to know and rely on. My late mother-in-law, the mother of nine, volunteer, activist and overall beautiful woman, lovingly made this cake for birthdays, which, for her, meant making two once the family expanded to include us spouses. No electric mixer is required; just a little arm power for whisking. I also like that no special ingredients are required; just a few basics from the SimplyCooking® pantry .
simple chocolate cake with sour cream frosting
250 grams (1 1/4 cups ) sugar
1 cup buttermilk
2/3 cup grapeseed oil
2 eggs
1 tsp. vanilla extract
195 grams (1 1/2 cups) all purpose flour
60 grams (1/2 cup) cacao powder
7 grams (1 1/4 tsp.) baking soda
Preheat oven to 350° F. Grease and flour two 8-inch cake pans.
In a large bowl, whisk together the sugar, buttermilk, oil, eggs and vanilla. Using a digital scale, weigh the flour, cacao and baking soda and sift into the batter. Stir well, eliminating most lumps. Divide the batter into the two pans and bake 25 minutes. Cool the pans on racks 10 minutes. Turn cakes out and allow to cool completely before frosting.
May be made one day ahead. Wrap the cakes separately in plastic wrap and store at room temperature.
sour cream frosting
1/2 cup butter
57 grams (2 oz. or 1/3 cup) dark chocolate chips
30 grams (1/3 cup cacao powder
2 tsp. vanilla extract
2 cups powdered sugar
2/3 cup sour cream
Melt the butter and chocolate in a saucepan over low heat, stirring constantly until smooth. Transfer to a large bowl. Whisk in cacao powder and vanilla. Whisk in 1 cup powdered sugar and 1/3 cup sour cream. Whisk in the remaining 1 cup powdered sugar and gradually whisk in enough of the remaining 1/3 cup sour cream to reach a spreadable consistency.
