There are always occasions where a chocolate cake fits the bill. Whether it be for a birthday, holiday or celebration of any kind, a rich chocolate cake is always a crowd pleaser. Chocolate cakes are known for being luxurious, decadent, and comforting.
This rich chocolate cake recipe is part of what I like to refer to as my “Off the Rocker” recipe series. You can read more about my “Off the Rocker” recipes in my “About” page. In a nutshell my “Off the Rocker” recipes are meant to be insanely rich, crowd pleasing, no holds barred type of recipes. They are in a sense the Ying that completes my Yang, which would be my healthy recipes. These recipes are not for the individuals who are diet or health conscious and they are not meant for everyday use but rather for occasional special gatherings. They stray from my usual use of healthy and no/low processed ingredients.
Making chocolate cake from scratch is not always a simple task. Cakes from scratch require precise ingredient measurements, proper ingredient prep and exact baking time. This cake recipe is one of my favorite cake recipes because it takes a packaged cake mix and makes it “homemade”. The common cake from scratch stresses are thrown out the window with this simple, easy and delicious cake recipe.
Most packaged cake mixes produce a light and fluffy cake. However, sometimes with that fluffiness comes a certain level of dryness. Also, depending on the mix, the chocolate flavor can be lacking while the riser flavor (baking soda/baking powder) can be prominent. In my rich chocolate cake recipe, two ingredients are added to ensure the chocolate flavor is elevated and the resulting cake is moist. To heighten the chocolate flavor powdered cocoa powder is added to the ingredient line up. And sour cream is used to add more moisture to the chocolate cake.
This recipe produces a 9″ round double layer chocolate cake. The cakes can be frosted and stacked using the chocolate butter cream recipe I have listed on the bottom of this recipe page.
Rich Chocolate Cake
1 (18.25 ounce) package chocolate cake mix
1 cup all purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
4 tablespoons cocoa powder
4 tablespoons vegetable oil
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease two 9″ round cake pans and set aside. In a stand up mixer, combine the cake mix, flour, sugar, and salt. On low speed, mix until well combined. Add the water, sour cream, vegetable oil, vanilla extract and egg whites to the flour mix. Blend again on low until all the ingredients are mixed and moistened.
Pour the batter into the prepared cake pans. Place in the preheated oven and bake until the top is firm and a toothpick inserted into the center of the cake comes out clean (about 20 to 25 minutes). Remove cakes from the oven and allow to cool on a cooling rack. Once cakes are well cooled they can be frosted and stacked. Frosting recipe is listed below.
Chocolate Butter Cream Frosting
1.5 sticks of butter, softened
1/2 cup cocoa powder
2 1/2 cups powdered sugar
1/4 cup milk (more if needed)
1 teaspoon vanilla extract
In a stand up mixer add the cocoa and butter. On low speed mix until well combined. Add sugar, vanilla and milk to cocoa mixture. Mix again on low speed until combined. Increase mixer to high speed and blend for about a minute.