A dense, rich, ultra-chocolatey cake, similar to devil's food cake, frosted with a fluffy chocolate frosting.
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2 cups sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup sour cream
2 large Land O Lakes® Eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups water
1/2 cup unsweetened cocoa
2 (1-ounce) squares unsweetened chocolate, chopped
1 (1-ounce) square unsweetened chocolate, melted
3 cups powdered sugar
1/4 cup unsweetened cocoa
1/8 teaspoon salt
1/3 cup Land O Lakes® Heavy Whipping Cream
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until smooth. Add flour, baking soda and salt; beat at low speed until well mixed.
Bring water to a boil in small saucepan. Remove from heat. Immediately stir in unsweetened cocoa and 2 ounces unsweetened chocolate; stir until smooth. Add chocolate mixture to batter; beat at low speed until smooth.
Pour batter into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
Place 1/2 cup butter and melted chocolate in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add powdered sugar, cocoa and salt alternately with whipping cream, scraping bowl often and beating well after each addition until frosting is light and fluffy. Frost cooled cake.
Melting chocolate without burning is key to delicious chocolate desserts. We recommend one of two techniques. The first is using a double boiler and gently melting the chocolate. This very rarely results in burnt chocolate. The microwave is the other option. If using the microwave, heat the chocolate in short 30 second bursts, stirring thoroughly between bursts before putting back in the microwave.