Chocolate Chocolate Chip Cake With Chocolate Sour Cream Frosting

  1. Preheat the oven to 350u0b0 F. Butter a 9- x 9-inch baking pan, line it with parchment paper, and butter the paper, too.
  2. In a large bowl, mix together all of the dry ingredients (flour through salt).
  3. In another bowl, mix together the wet ingredients (sour cream through vanilla extract).
  4. Make a well in the center of the dry ingredients, add the wet ingredients, and fold with a rubber spatula until everything is just incorporated.
  5. Fold in the chocolate chips.
  6. Bake the cake for about 50 minutes, or until the center is set and a tester comes out clean.
  7. Once the cake has cooled completely, melt the chocolate chips in a double boiler or in the microwave.
  8. Mix the melted chocolate chips and the room temperature sour cream using either a whisk, a stand mixer, or hand beaters.
  9. Let the frosting cool slightly so that it thickens a bit. If it becomes too thick and clumpy for your liking, gently melt it in a double boiler or the microwave and whisk until smooth.
  10. Use a rubber or offset spatula to frost the cake. I like to frost the top and the sides for the ultimate chocolate experience, but you can also just frost the top (which will make it much less messy to slice and eat).

cake, flour, wholewheat, cocoa, white sugar, brown sugar, baking soda, baking powder, salt, sour cream, milk, eggs, butter, maple syrup, vanilla, chocolate chips, chocolate chips, sour cream

Taken from food52.com/recipes/31100-chocolate-chocolate-chip-cake-with-chocolate-sour-cream-frosting (may not work)

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