This indulgent, craving-conquering chocolate cake can be mixed and baked in less than an hour. Dutch process cocoa delivers an intense but not bitter chocolate flavor, and oil and sour cream keep the cake moist and tender for days. The generous spread of buttercream frosting makes a good thing even better! Find more delicious, fast-fix bakes in our new cookbook, Fast-Fix Baking!
Stir-Together Chocolate Cake
Makes 1 (8-inch) cake
Ingredients
- 1 cup (125 grams) all-purpose flour
- 1 cup (220 grams) firmly packed light brown sugar
- 3/4 teaspoon (3.75 grams) baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (120 grams) hot coffee or hot water
- 1/3 cup (25 grams) Dutch process cocoa powder
- 1/3 cup (80 grams) sour cream
- 1/4 cup (56 grams) vegetable oil
- 1 teaspoon (4 grams) vanilla extract
- 1 large egg (50 grams)
- Chocolate Buttercream (recipe follows)
- Garnish: chocolate curls and shavings
Instructions
- Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper. 2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a medium bowl, whisk together hot coffee or hot water and cocoa until smooth and well combined. Whisk in sour cream, oil, and vanilla until well combined. Whisk in egg until smooth. Whisk cocoa mixture into flour mixture just until no white streaks remain. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 30 to
- 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Spread Chocolate Buttercream onto cooled cake. Garnish with chocolate, if desired. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Chocolate Buttercream
Makes about 3½ cups
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 2½ cups (300 grams) confectioners’ sugar
- 1/2 cup (43 grams) Dutch process cocoa power
- 1/4 teaspoon kosher salt
- 2½ tablespoons (38 grams) heavy whipping cream
- 1/2 teaspoon (2 grams) vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at low speed until smooth and creamy, about 1 minute.
- In a medium bowl, sift together confectioners’ sugar, cocoa, and salt. With mixer on low speed, add sugar mixture to butter alternately with cream, beating until smooth after each addition, stopping to scrape paddle and bottom and sides of bowl. Beat in vanilla. Increase mixer speed to medium-high, and beat until light and fluffy, about 2 minutes. Use immediately.
Tried this recipe?Let us know how it was!
This was very easy and delicious, Chocolate buttercream is my new go to !
Moist, very chocolately but not too sweet.
The buttercream makes a lot depending on how much you like frosting there might be a bit extra, No leftovers , will be making again.