I have never been a fan of cake mix cakes. Yes, I like to doctor up a cake mix every once in awhile, like in my cake mix cookies, but eating it as just cake, is not for me.
I actually don’t think they have ever been a fan of cake mix cakes. However, give me a piece of a homemade chocolate cake and I am very happy.
As much as I love homemade chocolate cake though, I don’t always have a lot of time to make one. So, when I make a homemade cake, I usually prefer it to be just a simple and basic cake. This recipe today is exactly that. A simple, yet basic chocolate cake.
I recently needed a dessert to take to a church dinner, so I looked through my cookbooks to see if I could find something that looked good. I ending up making and taking this cake. I did not come home with any leftovers. From what everyone said it was very good.
One of the things I love about this recipe is that it adapted very well into a gluten free cake. So, I can now make both a gluten filled and a gluten free version. I love being able to do this because then everyone in my family feels like they are eating the same thing.
Chocolate Cake
An easy and delicious chocolate cake
Ingredients
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 3/4 cup unsweetened cocoa powder, plus more for pan
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat oven to 350 degrees.
- Butter an 8-inch-round cake pan. Dust bottom and sides of pan with cocoa, tapping out excess.
- Stir together cocoa, flour, baking powder, and salt.
- Cream butter and 1 cup sugar until light and fluffy.
- Add eggs one at a time, beating well after each and scraping down sides of bowl as needed.
- Beat in vanilla. Reduce speed to low.
- Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
- Spread batter in prepared pan. Tap pan firmly on counter top once to eliminate some of the air bubbles.
- Bake for 30 to 35 minutes or until cake tests done.
- Cool 10 minutes in pan, then invert cake onto a wire rack.
- Cool and frost. I like to frost this with ganache, but you can use another type of frosting.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 151Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 52mgSodium: 85mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 4g
Nutritional values are approximate and aren't always accurate.
This recipe is adapted from Martha Stewart.
That looks so good! I have never made a cake without using a box mix,but I think I am gonna give this one a try!
I’m in love.
.-= FoodontheTable´s last blog ..Meal Planning for Busy Spring Schedules =-.
I’m with you sister… no cake mixes for me!!
🙂
ButterYum
.-= ButterYum´s last blog ..Quick Lemon Mousse =-.
Lynn, I found your blog on Foodie Friday… I need to get back and do some posting over there… But I am looking at your blog. You have a wonderful blog, So easy to read and follow. Extremely well done… I thought my blog looked good, but yours is great… I have this chocolate addiction, and I saw your chocolate cake, and I had to come over and take a look. Very well done. When you have time, come on over and take a look at mine…
Take care, (and may you be blessed with many hits)
Michael Long
.-= Michael´s last blog ..Sugar-Crusted Chocolate Cookies or a French Sable cookie =-.
Okay, I’m making a birthday cake for my son and was planning to make a layered chocolate cake. This recipe looks scrumptious but, I’ve got a problem – it’s only one layer. Ever tried doubling it and making two layers?
I made your cake for my son’s 3rd birthday and this was what one of the mom’s posted about her daughter’s reaction to it on Facebook: “Thanks for a fun morning! The first thing she told marc about the party was that there was ‘chocolate chocolate chocolate cake and she love love love LOVED it’!” Just thought I’d share. I really love your recipes. We made this one with your chocolate frosting too.
I am about to bake this for my birthday cake! Reasons for baking my own cake: My husband is a disaster in the kichen. Son has severe peanut allergy and can’t eat a store bought cake. I look at this as a blessing because I can make just the kind of cake that I want!! 🙂 Thanks for the recipe!