Go Back
+ servings
a stack of chocolate cake on a white plate.

True Love Chocolate Cake

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 462kcal
A seriously delicious chocolate cake recipe filled with vanilla icing. The ultimate indulgent treat!
Print Recipe

Ingredients

  • 3 squares (1 oz) unsweetened chocolate
  • 2 1/4 c. flour sifted
  • 2 t. baking soda
  • 1/2 t. salt
  • 1/2 c. butter - softened
  • 2 1/4 c. light brown sugar - firmly packed
  • 3 eggs
  • 1 1/2 t. vanilla extract
  • 1 c. sour cream
  • 1 c. boiling water

Instructions

  • Preheat oven to 350 degrees.
  • Grease and flour two 8-inch, round cake pans. Set aside.
  • Melt chocolate in a double boiler or in the microwave and cool.
  • Sift flour, baking soda and salt into a medium bowl and set aside.
  • Place butter, sugar and eggs in a mixing bowl and mix on high speed until light and fully for approximately 3 minutes.
  • Add vanilla and cooled, melted chocolate and sour cream.
  • Mix on medium speed until well incorporated into the butter mixture.
  • Add flour, baking soda and salt & beat on low for 30 seconds, then on medium for 1 minute. Scrape down the sides at least twice.
  • Stir in the water until incorporated fully for about 1 minute. The batter will be thin.
  • Pour the batter into the 2 pans. Gently tap the pans on the counter to release any air bubbles.
  • Place the pans in the oven. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool the cakes on a cooling rack for 10 minutes.
  • Turn out onto the racks to cool right-side-up.
  • Split each layer in half horizontally to have 4 thin layers.
  • Fill and layer with THE BEST ICING EVER!!

Notes

  • Dark chocolate works best for an intense chocolatey flavor but feel free to use milk chocolate.
  • Don't add the chocolate to the rest of the batter while it's still hot make sure to let it cool for a few minutes.
  • Always use softened butter to avoid a lumpy batter.
  • Make sure to let the cake cool completely before cutting or filling with icing.
  • Store leftovers in the fridge for up to 5 days or freeze in small portions.

Nutrition

Calories: 462kcal | Carbohydrates: 79g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 188mg | Potassium: 152mg | Fiber: 1g | Sugar: 44g | Vitamin A: 430IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 2.7mg