Each Bite of This Moist Chocolate Layer Cake

Explodes with Chocolate Delight

The moist chocolate layer cake is a classic favorite, but its recipe is part of our Best New Popular Chocolate Cakes series. Although it’s enchanted children and adults alike at holidays, during birthday parties and weddings for generations, its now back in popularity in a big way – especially if its really moist, really chocolaty, and if its layers are nice and thick.

I recently had some delicious chocolate layer cake with a friend of mine. Actually, it was part of my birthday celebration with her. This celebration was my favorite one.

My friend delighted me with her warmth, humor, and her delicious version of the moist chocolate layer cake. She actually made it from scratch since she doesn’t care much for store cake mixes. Needless to say, I was impressed and I was surprised when she said it only took 50 minutes to make. Her chocolate layer cake had thick, beautiful looking layers and was moist and delicious tasting.

We ate two slices each while chatting, drinking coffee, and laughing. And the more I ate, the more the cake seemed to explode with chocolate taste in my mouth – what a treat! I asked her if I could have her recipe and if I could include it in my Best New Popular Chocolate Cake series; she agreed and gave it to me as part of my birthday gift.

I want to share her wonderful recipe (gift) with you here. I hope you like it as much as I do.

3 oz. unsweetened chocolate

½ cup water

½ cup butter

1 ½ cup sugar

3 eggs

1 ½ tsp. vanilla

1 cup sour cream

2 cups flour

1 1/4 teaspoons soda

½ teaspoon salt

Preheat the oven to 350°. Grease two 8-inch cake pans. Melt the chocolate in water over low heat and set aside to cool. Mix the butter and sugar together until light and fluffy. Add eggs to butter and sugar one at a time, beating well after each egg is added. Fold in the cooled chocolate and the vanilla. Combine the flour, baking soda, and salt. Add the dry ingredients alternating with the sour cream, beating after each addition. Bake at 350° for 30-35 minutes until the cake center springs back to the touch. Cool for 10 minutes before removing from pans.

Allow to cool completely before adding the frosting.

1 ½ squares semi-sweet chocolate, grated coarsely

½ cup soft butter

2 ½ cups confectioners sugar

2-3 tablespoons milk

1 ½ teaspoon vanilla

Mix together the confectioners' sugar, milk, and vanilla. Add the softened butter. Fold in grated chocolate. Frost when the cake has cooled.

Enjoy!