Introduction
If you’re in the mood for a delicious chocolate cake that is both rich and satisfying, look no further. This chocolate cake recipe combines moist layers with a decadent frosting that includes pecans for a delightful crunch. Perfect for celebrations or a cozy dessert, this cake is easy to prepare and sure to impress.
Ingredients
Cake:
– 1 cup (227 grams) water
– 4 tablespoons (21 grams) unsweetened cocoa powder
– 8 ounces (226 grams) unsalted butter, chopped (2 sticks)
– 2 cups (240 grams) all-purpose flour
– 2 cups (400 grams) granulated sugar
– 1 teaspoon (6 grams) baking soda
– ½ teaspoon kosher salt
– 2 large eggs (100 grams)
– ½ cup (114 grams) sour cream
– 1 teaspoon (4 grams) pure vanilla extract
Frosting:
– 6 tablespoons (85 grams) milk
– 3 tablespoons (16 grams) unsweetened cocoa powder
– 4 ounces (113 grams) unsalted butter, chopped (1 stick)
– 3¾ cups (424 grams) powdered sugar
– ¾ cup (86 grams) pecan bits
Prep Time
15 minutes
Cook Time
30-35 minutes
Total Time
45-50 minutes
Yield
One 10-inch cake
Detailed Directions and Instructions
Step 1: Preheating the Oven
Preheat your oven to 350°F (175°C). Prepare a medium skillet, approximately 10 inches in diameter, by spraying it with nonstick spray and setting it aside.
Step 2: Prepare the Chocolate Mixture
In a medium saucepan, combine the water, unsweetened cocoa powder, and chopped unsalted butter. Heat over medium heat, stirring occasionally, until the mixture comes to a boil. Once boiling, remove the saucepan from the heat.
Step 3: Combine Dry Ingredients
In a large mixing bowl, add the all-purpose flour, granulated sugar, baking soda, and kosher salt. Stir the dry ingredients together until well combined.
Step 4: Mix the Wet Ingredients
In a separate small bowl, lightly whisk the eggs. Add the sour cream and pure vanilla extract to the eggs, whisking until fully combined.
Step 5: Combine Wet and Dry Mixtures
Pour the egg mixture over the flour mixture. Stir until all ingredients are fully incorporated, ensuring there are no lumps.
Step 6: Combine Chocolate Mixture with Batter
Pour the heated chocolate mixture over the cake batter. Use a whisk or hand mixer to blend everything together until the batter is smooth and well combined.
Step 7: Pour Batter into Skillet
Carefully pour the batter into the prepared skillet, spreading it evenly.
Step 8: Bake the Cake
Place the skillet in the preheated oven and bake for 30-35 minutes. The cake is done when the center no longer jiggles. If testing with a toothpick, it may come out with a little chocolate residue. For a fully done cake, bake until a toothpick comes out clean, which may take about 35-40 minutes.
Step 9: Prepare the Frosting
After removing the cake from the oven, begin preparing the frosting. In a medium saucepan, combine milk, unsweetened cocoa powder, and chopped unsalted butter. Heat over medium heat until the mixture reaches a boil.
Step 10: Mix in Powdered Sugar
Once boiling, remove the saucepan from heat. Immediately whisk in the powdered sugar using a hand mixer until the frosting is smooth and free of lumps.
Step 11: Add Pecan Bits
Stir in the pecan bits gently until they are evenly distributed throughout the frosting.
Step 12: Frost the Warm Cake
Pour the warm frosting over the baked cake. Allow it to cool for about 10 minutes to set slightly.
Step 13: Serving Suggestions
Serve the cake warm, optionally garnished with ice cream for an extra treat.
Notes
Oven Temperatures
Oven temperatures may vary, so keep an eye on the cake as it bakes to avoid overcooking.
Ingredient Substitutions
You can substitute buttermilk for sour cream if desired, and other nuts can replace pecans as per personal preference.
Storage Recommendations
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Cook techniques
Mixing Techniques
When mixing dry ingredients, ensure you stir them thoroughly to prevent clumping. For the wet ingredients, whisking the eggs with sour cream and vanilla first helps to incorporate air for a lighter batter.
Heat Management
When heating the water, cocoa, and butter, ensure to stir continuously and monitor the heat to avoid burning. Remove from heat as soon as it reaches a boil.
Pouring Batter
When pouring the chocolate mixture into the batter, make sure to do it gradually, whisking steadily for a smooth, lump-free consistency.
Baking Precision
To check for doneness, use a toothpick. It’s okay if it comes out with a bit of chocolate, but for a fully baked cake, it should come out clean after 35-40 minutes.
Frosting Technique
When making the frosting, ensure the milk, cocoa, and butter are brought to a boil before removing from heat. Adding powdered sugar while the mixture is warm helps to achieve a smooth texture.
Serving Suggestions
Allow the iced cake to rest for about 10 minutes before serving. This allows the icing to set slightly, making it easier to cut and serve.
FAQ
Can I use unsweetened chocolate instead of cocoa powder?
Yes, but be sure to adjust the sugar content as unsweetened chocolate is stronger and may require more sugar to achieve the desired sweetness.
What can I substitute for sour cream?
Greek yogurt or buttermilk can be used as a substitute for sour cream in this recipe.
How can I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then place it in a freezer-safe container. It can be frozen for up to 3 months.
What if I don’t have pecan bits?
If you don’t have pecan bits, you can substitute them with walnuts or omit them altogether for a nut-free version of the frosting.
Conclusion
This cake recipe offers a delightful combination of rich chocolate flavor and a moist texture, thanks to the use of sour cream and the unique chocolate frosting. The addition of pecan bits provides a lovely crunch that complements the sweetness of the cake. Perfect for celebrations or as a comforting dessert, this cake is sure to satisfy any chocolate lover’s cravings.
More recipes suggestions and combination
Chocolate Walnut Cake
Replace pecans with walnuts for a different texture and nutty flavor that pairs wonderfully with chocolate.
Red Velvet Cake
Substitute the cocoa powder with red food coloring to create a festive red velvet cake, and use a cream cheese frosting for an irresistible twist.
Chocolate Mint Cake
Add peppermint extract to the batter and frosting to create a refreshing chocolate mint flavor that’s perfect for holiday gatherings.
Chocolate Coffee Cake
Incorporate instant coffee granules into the batter for a mocha flavor that enhances the richness of the chocolate.
Chocolate Raspberry Cake
Top the cake with fresh raspberries or incorporate raspberry puree into the frosting for a fruity contrast to the chocolate.
Caramel Chocolate Cake
Drizzle caramel sauce over the frosting or mix caramel bits into the batter for an indulgent blend of chocolate and caramel flavors.
