Deep Chocolate Cake Loaded with chocolate, this euphoric dessert recipe creates an astounding birthday cake or special occasion dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 28, 2015 Print Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 20 mins Total Time: 40 mins Servings: 12 Jump to Nutrition Facts Ingredients ½ cup unsweetened cocoa powder 2 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ⅔ cup butter, softened 1 ¾ cup sugar 3 eggs 4 ounce unsweetened chocolate, melted and cooled 2 teaspoon vanilla 1 ½ cup milk Chocolate curls (optional) Chocolate-Sour Cream Frosting (see recipe below) Fresh raspberries (optional) Fresh mint sprigs (optional) Chocolate-Sour Cream Frosting 12 ounce semisweet chocolate pieces (2 cups) ½ cup butter 1 8 ounce container dairy sour cream 4 ½ cup sifted powdered sugar (about 1 pound) Directions Grease three 9-inch round baking pans or three 8x8x2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.) Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Make chocolate curls, if using. Arrange curls in an even layer on a parchment or waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings. Chocolate-Sour Cream Frosting In a large saucepan melt chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers. Print Nutrition Facts (per serving) 759 Calories 38g Fat 105g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 759 % Daily Value * Total Fat 38g 49% Saturated Fat 23g 115% Cholesterol 111mg 37% Sodium 246mg 11% Total Carbohydrate 105g 38% Protein 9g Calcium 141.4mg 11% Iron 4.1mg 23% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.