Buttery and Soft Chocolate Cake for a Crowd 20.000
Jun 27, 2007

As the name suggests, this recipe creates a generous confection highlighting the flavor of chocolate. The batter bakes up into a moist, feathery-textured (rather than dense) cake, ready to be capped with an ample thickness of old-fashioned frosting.

See the related recipe for Soft and Luxurious Chocolate Frosting. Bake and serve within 1 day.

Servings: 20
  • 4 ounces unsweetened chocolate, chopped
  • 1/2 cup plus 2 tablespoons and 1 1/2 teaspoon water
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups firmly packed light brown sugar
  • 1/4 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup low-fat sour cream (do not use nonfat)
  • Soft and Luxurious Chocolate Frosting (see related recipe)

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Preheat the oven to 350 degrees. Lightly grease the inside of a 13-by-9-by-2-inch baking pan with shortening and dust with flour.

Combine the chocolate and water in a small, heavy-bottomed saucepan over low heat, stirring as the chocolate melts and until the mixture is smooth. Set aside; by the time you need to use it, it should be slightly warm and have the texture of thick pudding.

Sift the flour, baking powder, baking soda and salt onto a sheet of wax paper.

In the large bowl of a stand mixer on medium speed, beat the butter for 2 to 3 minutes, until creamy and light. Add the brown sugar in 2 additions, beating for 1 minute after each portion is added. Add the sugar and beat for 1 minute. Add the eggs, one at a time, beating for 45 seconds after each addition, then add the egg yolk. Reduce to low speed and add the chocolate mixture and vanilla extract. (The mixture may look slightly curdled at this point but will recover once the sifted mixture and sour cream are added to complete the batter.) On low speed, alternately add the sifted mixture in 3 additions with the sour cream in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl as needed. The batter will be soft, light and very creamy.

Spoon the batter into the prepared pan and spread evenly, smoothing the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the cake has pulled away slightly from the sides of the pan. Transfer the pan to a wire rack to cool, then spread the frosting over the top of the cake. Let the cake stand for 1 hour before cutting into squares for serving.

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Recipe Source

Adapted from Lisa Yockelson's "ChocolateChocolate" (Wiley, 2005).

Tested by Bonnie S. Benwick.

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