Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot water
- 1 cup heavy cream
- 8 ounces dark chocolate, chopped
For those looking to make a few substitutions, you can replace the sour cream with Greek yogurt for a slightly tangier flavor. If you prefer milk chocolate over dark, feel free to swap them—though I find that dark chocolate really brings out the depth and richness of this dessert.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This step always reminds me of baking with my mom, who taught me that a well-prepared pan is half the battle won.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the sugar and butter until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
- Stir in the hot water until the batter is smooth. Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To make the chocolate mousse topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
- Once the cake is completely cooled, pour the chocolate mousse over the top, spreading it evenly with a spatula.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International