Instructions
1. **Prepare for Baking:** Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup bundt pan or a 9×13 inch baking pan.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. **Cream Butter and Sugar:** In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. **Add Eggs:** Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
5. **Alternate Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix on low speed until just combined – be careful not to overmix!
6. **Bake the Cake:** Pour the batter evenly into your prepared pan. Bake for 60-70 minutes for a bundt pan, or 45-55 minutes for a 9×13 inch pan, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter.
7. **Cool the Cake:** Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
For the Rich Chocolate Frosting:
1. **Cream Butter:** In a large bowl, cream the softened butter with an electric mixer until smooth.
2. **Add Cocoa:** Gradually beat in the cocoa powder until well combined.
3. **Alternate Powdered Sugar and Milk:** Add the sifted powdered sugar alternately with the milk, starting and ending with powdered sugar. Beat until smooth and creamy.
4. **Finish Frosting:** Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add a tiny bit more milk; if too thin, add a bit more sifted powdered sugar.
5. **Frost the Cake:** Once the cake is completely cool, spread the rich chocolate frosting evenly over the top and sides.
Short Tips
* Using room temperature ingredients (butter, eggs, sour cream) is crucial for a smooth batter and a perfectly textured cake.
* Don’t overmix the batter once the dry ingredients are added; this can lead to a tough cake. Mix until just combined.
* For an extra moist cake, you can brush the cooled cake with a simple syrup before frosting.
* Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
