Best Chocolate Cake Ever: Chocolate Sour Cream Cake with Fudgy Frosting

Chocolate cake unlike any you've made before: Fudgy, tender, and moist are just some of the adjectives that describe this must-try cake recipe. See our step-by-step process!

Is there a chocolate lover in your life? If so, you'll want to make this moist and delicious chocolate sour cream cake with fudgy frosting. Be prepared. Once you make this cake once, you'll have lots of requests from family and friends to make it again. First, take 2 eggs out of the refrigerator and allow them to come to room temperature. This will take about 30 minutes. Next, preheat the oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Set them aside. Melt 3 ounces of bittersweet chocolate. You can do this according to the package directions but we recommend melting it in the top of a double boiler. After the chocolate has melted, set it aside to cool. Measure 1-1/2 cups of flour into a small bowl. Then, add 1/3 of a cup of unsweetened cocoa powder, 1 teaspoon of baking powder, half a teaspoon of baking soda, and half a teaspoon of salt. Stir the dry ingredients together well. Set them aside. Place half a cup of shortening into a large bowl. Add 1-1/4 cups of sugar. Use an electric mixer to beat the shortening and sugar on medium speed until they become light and fluffy. This will take about 3 to 5 minutes. Beating the shortening and sugar together incorporates air into the batter resulting in a cake with a light even crumb. Next, add the 2 eggs and 1 teaspoon of vanilla then beat them until they're combined. Add the cooled melted chocolate and 1 8-ounce container of sour cream. Beat the batter again until the chocolate and sour cream are mixed in well. Then, begin to alternately add the dry ingredients and 1 cup of milk, beating on low after each addition just until the flour and milk are combined. Be careful not to overbeat the batter. Pour the batter into the prepared cake pans, dividing the batter evenly. Bake the cake layers until their tops spring back when lightly touched. This will take about 25 minutes. Remove the cake pans to wire racks and let them cool for 10 minutes. Remove the cakes from the pans and allow them to cool completely. While the baked layers are cooling, let's mix up the fudgy frosting. Over low heat, add a 12-ounce package of semi-sweet chocolate chips to a large sauce pan. Add half a cup of butter that you've cut into pieces. Stir the chocolate and butter until they're completely melted then remove the pan from the heat and allow it to cool for 10 minutes. Add 1 8-ounce container of sour cream and stir. Once the sour cream is thoroughly mixed in, add 4-1/2 cups of sifted confectioner's sugar and stir it until it forms a smooth frosting. To frost the cake, place a cake layer flat side down on a cake plate. Spread the top evenly with 1 cup of frosting. Place the second layer on top with its flat side down. Spread the remaining frosting on the sides and top of the cake making pretty swirls in the frosting with your knife or with the back of a small spoon. This chocolate sour cream cake recipe makes cupcake fans happy too. The batter makes 21 2-1/2-inch cupcakes or 8 jumbo cupcakes. You'll have about 1 cup of leftover fudgy frosting. Just go ahead and freeze that for another time. We guarantee it won't go to waste.