Two years ago I would have balked at a chocolate cake recipe that included sour cream. After testing dozens and dozens of recipes, I found that this one was the best—the best flavor, the best texture, the best overall chocolate cake. If you want more depth of flavor you can add a good-quality semisweet or bittersweet chocolate!
¾ cup unsweetened cocoa
1½ cups sugar
1½ cups cake flour
1 teaspoon baking soda
Pinch of salt
2 large eggs, at room temperature
1 cup sour cream, at room temperature
2 teaspoons good-quality vanilla extract
½ cup hot coffee or hot water
1 cup milk chocolate (about 4 ounces), finely chopped
1. Set a rack in the center of the oven, then preheat the oven to 350°F. Prepare two 8-inch round cake pans as directed.
2. In a standing mixer, using a paddle attachment, blend the cocoa, sugar, cake flour, baking soda, and salt on a low speed for 30 seconds.
3. Add the eggs, sour cream, and vanilla and mix for 1 minute on medium-low speed.
4. Remove the bowl from the mixer and add the coffee and chocolate. (Be sure to finely chop the chocolate, as large chunks may not melt during baking.) Stir by hand until the ingredients are fully incorporated.
5. Pour the batter into the prepared pans and bake the cakes for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the pans cool for 5 to 10 minutes. Carefully remove the cakes and set them on wire racks until they reach room temperature.
dark chocolate cake
To make this recipe a dark chocolate cake, substitute bittersweet (at least 60 percent cocoa) for the milk chocolate.