Ingredients
Scale
Cake
- 1 cup water (240 ml)
- 1 cup butter (227 g)
- 3 tablespoons unsweetened cocoa powder (22.5 g)
- 2 cups all-purpose flour (240 g)
- 2 cups granulated sugar (400 g)
- 1 teaspoon baking soda (5 g)
- 1/2 teaspoon salt (2.5 g)
- 1/2 cup sour cream (120 g)
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
Frosting
- 6 tablespoons milk (90 ml)
- 3 tablespoons unsweetened cocoa powder (22.5 g)
- 1/2 cup butter (115 g)
- 3 3/4 cups powdered sugar (450 g)
Instructions
- Prepare the pan and oven. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper. This ensures even baking and easy cleanup.
- Heat butter, water, and cocoa. In a medium saucepan, combine the water, butter, and cocoa powder. Bring to a gentle boil while stirring until everything melts and blends into a smooth chocolate mixture.
- Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking soda, and salt. This helps prevent clumps and ensures the cake rises evenly.
- Combine wet and dry. Pour the warm chocolate mixture into the dry ingredients and stir until just combined. Then whisk in sour cream, eggs, and vanilla until smooth.
- Bake the cake. Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick inserted comes out with moist crumbs. Avoid overbaking to maintain moisture.
- Make the frosting. In a saucepan, heat milk, butter, and cocoa powder until melted. Remove from heat and whisk in powdered sugar until smooth and glossy.
- Frost while warm. Pour the warm frosting over the hot cake immediately after it comes out of the oven. Spread evenly so it sinks into the cake and sets into a shiny chocolate glaze.
- Cool and serve. Allow the cake to cool for at least 20 minutes before slicing. Serve warm or at room temperature.
Notes
- For deeper flavor, add a teaspoon of espresso powder to the batter.
- Toast pecans and sprinkle them over the warm frosting for a traditional Southern touch.
- Do not let the frosting cool before pouring—warm frosting creates the signature melt-in effect.
- Sour cream is essential for moisture; Greek yogurt works in a pinch.
- This cake freezes well; wrap slices individually for easy thaw-and-serve desserts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 32g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg