This delicious, nuts-free chocolate cake is made of butter, brown sugar, eggs, all purpose flour, sour cream, whole milk and powdered sugar. Perfect for any dessert or baking occasion!
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | gluten | lactose | eggs | soy |
⏱ 79 mins – easy
🍽 8 servings – 765 kcal per serving
| Serving
226g |
Fat
26g |
Sat. fat
15g |
Sodium
672mg |
| Carbs
126g |
Fibers
0g |
Sugars
100g |
Proteins
6g |
INGREDIENTS
- 3 ounces sweet chocolate
- ¾ cup butter
- 2¼ cup brown sugar
- 3 eggs
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 cup sour cream
- 1 cup brown sugar
- ⅓ cup whole milk
- 1 cup powdered sugar
- ½ oz cooking spray
TOOLS
- 1 microwave
- 2 bowls
- 1 oven
- 1 round cake pan
- 1 plate
- 1 saucepan
- 1 spread knife
- 1 electric mixer
- 1 wooden spoon
STEPS
Put sweet chocolate in a bowl. Transfer the bowl to the microwave and heat it on low for 1 minute to melt.
Beat half a cup of butter in a bowl with an electric mixer. Add brown sugar, crack eggs in the bowl, and mix for 5 minutes. Add melted sweet chocolate, vanilla extract, all-purpose flour, baking soda, and salt to the bowl. Add sour cream and 1 cup of water while mixing for 2 minutes to get a cake batter.
Preheat the oven to 350°F for 12-15 minutes.
Spray a round cake pan with cooking spray. Pour the cake batter to the pan, then put it in the oven and bake for 35 minutes.
Take the cake pan out of the oven and set it aside for 10 minutes to rest.
Transfer the cake to a plate.
Heat a saucepan, add a third cup of butter, brown sugar, and whole milk. Stir with a wooden spoon and cook for 5 minutes on medium heat. Turn off the heat and set aside for 3 minutes. Add powdered sugar to the cooled mixture and stir for 2 minutes to get a buttercream frosting.
Spread buttercream frosting on the chocolate cake.
It’s ready to be served !
