The World’s Best Chocolate Cake Is Also the Easiest
Ingredients
- 8227 ouncesg semi-sweet or bittersweet chocolate
- 1240 cupml heavy cream
- Cooking spray
- 3/463 cupg unsweetened cocoa powder
- 3/4180 cupml hot water or coffee
- 1 2/3356 cupsg brown sugar
- 1227 cupg sour cream
- 1/2120 cupml vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4210 cupsg all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
Shop ingredients
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Instructions
- Pour the cream into a microwave-safe mixing bowl. Microwave on full power in 30-second bursts until steaming, 1 to 2 minutes total. Add the chopped chocolate and let sit for 2 minutes for the chocolate to melt. Whisk until smooth. Set the ganache aside to cool while making the cake.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Grease a 9x13-inch cake pan generously with butter or baking spray.
- Add the cocoa to a large mixing bowl. Pour in the hot water or coffee and whisk until smooth and slightly thickened.,Simply Recipes / Mark Beahm
- Whisk in the brown sugar, sour cream, and vegetable oil. Add the eggs and vanilla extract and whisk together. Finally, add the flour, baking soda, baking powder, and salt. Use the whisk to gently stir the batter just until no streaks of flour remain.,Simply Recipes / Mark Beahm
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.,Let the cake cool to room temperature in the pan set on a wire rack, about 1 hour.,Simply Recipes / Mark Beahm
- When the ganache has cooled to room temperature and set to the consistency of peanut butter or Nutella, use a hand mixer to beat on medium speed until pale and fluffy, about 4 minutes.,If the ganache reaches temperature before the cake has cooled, it’s okay to sit at room temperature until you’re ready to frost the cake. If your kitchen is on the chilly side and it’s set too hard, you can soften it in the microwave. Microwave the ganache in short 15-second bursts, stirring well each time just until it is softened to the consistency of peanut butter.,Use an offset spatula or the back of a spoon to spread the whipped ganache on the cooled cake, creating swoops and swirls. Slice and serve.,Store the cake, covered tightly, on the counter for up to 3 days or in the refrigerator for up to 5 days.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mark Beahm
Source
Original recipe: View Original
