Charlie’s favorite thing in the entire world is chocolate. He would choose chocolate over anything, including puppies, Disneyland, and Paw Patrol. It is his very favorite thing. When I asked him what kind of birthday cake he wanted, he answered “chocolate.”
When I asked him what he wanted for his birthday breakfast, he said “chocolate cake.”
And so it was.
So, my daughter and I made him a chocolate cake. She was so proud of herself, baking that chocolate cake for her brother.
I had pinned this recipe on pinterest a while back. I have lots of chocolate cake recipes, but this one looked really good, mainly based on the sheer amount of butter and eggs in the recipe.
If you enjoy a darker chocolate flavor, a little less sweet, and dense and fudgy, this cake is for you. If I were going to be making it over for a little kid, I’d probably add a bit more sugar. If I were making it again for a room of adults, I would keep it as is.
Recipe adapted from Collecting Memories
3/4 cups unsweetened cocoa powder
3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups room temperature butter
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1/3 cup room temperature butter
3 teaspoons unsweetened cocoa powder (I followed this, but wondered it it was supposed to be 3 tablespoons- next time, will try that.)
1/4 teaspoon salt
1/4 cup sour cream
1 1/2 cups powdered sugar
Preheat the oven to 350°. Spray an 8×8 pan with non-stick spray.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat until well combined. Add the vanilla and sour cream and mix well.
Add the dry ingredients and stir until just combined.
Bake for 25 minutes. Cool completely.
To make the frosting, beat all frosting ingredients until light and fluffy. The longer you mix them, the lighter and fluffier it will get.
I preferred this cake after a night in the fridge. So dense and fudgy. It is a little lighter if you leave it at room temp, depends on what you prefer.