When it comes to sweets, chocolate is my weakness. I have never been a fan of fruity sweets, so those raspberry-filled birthday cakes just never did it for me. My mom knew this, and had a special super fudgy chocolate birthday cake she would make me every year. It was everything I wanted in a birthday cake. TONS of chocolate while not being sickly sweet, while staying super rich and moist.
I actually had no recollection of having this recipe written down anywhere, until my daughter turned two this year. She LOVES chocolate so I dug through my recipe box to see what I could find, and voilà! My favorite chocolate cake recipe of all time magically appeared and I couldn’t have been more excited.
My advice: don’t over mix. Don’t over bake. The batter before baking will look thin, but trust it. The end result will be perfect!
- 4 oz unsweetened chocolate
- 2 1/4 sifted flour
- 2t baking soda
- 1/2 t salt
- 1/2 C butter
- 2 1/4 C brown sugar
- 3 LG eggs
- 1 1/2 t vanilla
- 1C sour cream
- 1C boiling water
Grease and flour two 9-inch cake pans.
Melt chocolate and set aside to cool. Double broiler on stovetop is ideal, but I am lazy and melt slowly in the microwave and it is fine.
Sift flour, baking soda, and salt into a large bowl.
In a separate bowl, add brown sugar and eggs. Beat until light and fluffy. Beat in vanilla and melted chocolate. Stir into flour mixture.
Slowly stir in sour cream and brown sugar mixture alternately into the flour mixture. Mix well with a wooden spoon.
Stir in the boiling water. Again, batter will look thin.
Pour half the batter into each pan and bake for approx. 3o-40 mins until a toothpick can be inserted in the middle without any batter sticking.
Let cool approx. 5-10 minutes, then remove the cake from the pans and set to cool the rest of the way on wire racks. Do not frost until the cake has cooked completely.