I made this very moist chocolate cake in under one hour - as I was headed out the door to a friend's house. This recipe is simple, quick and delicious. If you are a chocolate lover, you have to try this cake recipe!
I turned my cake into a double chocolate cake recipe by adding a chocolate frosting and it was a hit! The cake lasted less than a few hours. It tasted moist, rich and nutty even though there are no nuts. I saw a few people having seconds and even triples! I tell you this recipe is a keeper. But please, do not take my word for it...make it for yourself and then come back and leave your review.
Double Chocolate Cake Recipe: Ingredients
8 ounces of semi-sweet chocolate chips - 2/3 of a bag
2/3 cup of butter - softened
1 cup of sugar
4 eggs - at room temperature
2/3 cup of all-purpose flour
4 tablespoons of cocoa powder - I used Dutch processed
1 1/2 teaspoons of baking powder
1 teaspoon of vanilla extract
1 teaspoon of rum extract
4 tablespoons of sour cream
Chocolate pudding frosting
Sour Cream Chocolate Cake Recipe: Method
In a saucepan - on low heat - melt the butter and the chocolate chips together. Set aside.
With a stand mixer - or a hand held mixer - combine the eggs and the sugar. Add the flour, sour cream and the cocoa powder. Blend very well.
Add the chocolate mixture, the baking powder, the vanilla and the rum. Combine well but do not over mix.
Place into two greased and floured 8" cake pans. Bake at 350 degrees for 20 to 30 minutes or until a knife inserted in the middle comes out clean.
Cool at least 20 minutes before unmolding. Cool completely before frosting - I stuck them in the freezer as I was in a hurry and it worked very well. Place some of the frosting between the cakes as a filling and use the rest to frost the cake.
