Super moist homemade chocolate cake recipe that is full of rich chocolate flavor and topped with a thick chocolate butter glaze. This from scratch chocolate cake can be made in a bundt pan or tube pan.
Homemade Chocolate Cake
There are hundreds of versions out there that pair rich chocolate with all kinds of unusual ingredients like potato flakes, mayonnaise, even sauerkraut. Yes, sauerkraut! Over four years ago, I posted a dairy and egg free chocolate cake using applesauce and balsamic vinegar. It was tasty, but boy have I learned even more about chocolate cake since then. My most recent recipe trial is now a current favorite. I use “traditional” ingredients like butter, eggs, sugar, raw cocoa powder and sour cream. It’s super moist, full of rich chocolate flavor and has a shiny chocolate butter glaze that compliments it well. We love it!
No Mixer Needed for This Chocolate Cake
Throughout most of my chocolate making tests and trials, one thing has stayed the same: I don’t need a mixer. Chocolate cake is supposed to be simple! I took it one step further this time and melted the wet ingredients using the microwave before whisking them into the dry. It’s so easy that my 6-year-old daughter is going to make this cake for her county fair entry next week 🙂
Are you ready to make a delicious and simple homemade chocolate cake with me?
Come on in to my kitchen!
Bundt Pan or Tube Pan for Chocolate Cake
Chocolate cakes come in all shapes and sizes, but this version works best in a tube or bundt pan. I like to use my German made decorative tube pan, but a bundt pan will work well too.
If you are baking in a pan with detail, make sure to butter and flour every square inch! We don’t want to go through all the work of making the cake only to have it stick to the pan and create a crumbled mess. Cake pops are not on the menu today, my friends!
Our cake has essentially four parts to it…the first three are dry ingredients, eggs, and sour cream. The last part is our bowl of wet ingredients that will be melted together using the microwave. Whenever I make homemade brownies, I microwave the butter, sugar and cocoa powder together and it works great! Why not do it with cake?
How to make Chocolate Cake with Step by Step Instructions
Step 1 – In a microwave safe bowl, combine your butter, quality cocoa powder (I use raw cacao), salt and milk and heat at one minute intervals until you get a rich hot cocoa like consistency.
Step 2 – Pour the melted chocolate mixture into your bowl of flour, sugar and baking soda and whisk until you no longer see flour.
Step 3 – Add your eggs one at a time using the whisk just until combined and do the same with the vanilla.
Step 4 – Because we don’t want to mix our batter too much, use a spatula to gently fold in the sour cream and dark chocolate chips.
Step 5 – Pour the batter into your prepared pan and bake for 50-55 minutes or until a toothpick comes out clean. Start checking at minute 45 so that you don’t over bake.
The cake will rise a bit over the pan and that is ok! It will come back down after we flip it over. Boy oh boy does my kitchen smell wonderful!
When the cake has cooled for at least 15 minutes, gently insert a knife along the sides of the pan and flip it over to reveal the decoration. If you are using a regular tube pan, you don’t need to flip it, just remove the bottom.
Homemade Chocolate Cake Butter Glaze
Now for that shiny chocolate butter! There are probably just as many versions of chocolate frosting as cake! I modified a new one just for this…. of course! 🙂
In a small saucepan, melt your butter, coconut oil, water, and baking chocolate bar together until melted. Whisk in your powdered sugar and vanilla. I don’t like any lumps in my glaze, so I do a quick blend in my mixer to make sure it is smooth.
Drizzle or spread the glaze onto your cake. I like to coat the entire cake so that every bite has some glaze.
Here is my attempt at chocolate feathering on the decorative top. Aside from the amazing flavor, what I love about this glaze is that it stays shiny even as it dries because of the addition of coconut oil!
There you have it! Homemade, moist, and DELICIOUS chocolate cake made with traditional ingredients. We like to serve it with real whipped cream and raspberries. However you present it, this cake is perfect for late summer guests…or even an entry into the county fair.
More Cake Recipes
Homemade Chocolate Cake
- 1 3/4 cup all purpose flour
- 1 1/2 cups granulated sugar
- 1 1/4 teaspoon. baking soda
- 2 sticks unsalted butter
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1 cup milk
- 2 eggs large
- 2 teaspoons pure vanilla extract divided
- 1/2 cup sour cream
- 2/3 cup dark chocolate chips
- 3 Tablespoons salted butter
- 2 Tablespoons water
- 2 teaspoons coconut oil
- 1-4 oz. semi sweet chocolate baking bar
- 3/4 cup powdered sugar
- Preheat your oven to 350˚ F and butter and flour a tube or bundt pan.
- In a large bowl, whisk together the flour, sugar and baking soda and set aside.
- In a microwave safe bowl, combine the butter, cocoa powder, salt, and milk and heat at one minute intervals until you get a rich hot cocoa like consistency. Pour the melted chocolate mixture into your dry bowl and whisk until you no longer see flour.
- Add your eggs one at a time using the whisk just until combined and do the same with 1 1/2 tsp. vanilla. Gently fold in the sour cream and dark chocolate chips.
- Pour the batter into your prepared pan and bake for 50-55 minutes or until a toothpick comes out clean.
- When the cake has cooled for at least 15 minutes, gently insert a knife along the sides of the pan and flip it over to reveal the decoration. If using a regular tube pan, remove the bottom.
- To make the glaze, melt the salted butter, coconut oil, water, and baking chocolate in a small saucepan. Whisk in your powdered sugar and remaining 1/2 tsp. vanilla. Use a blender to remove any lumps. Drizzle or spread the glaze onto your cake.