All-in-One Chocolate Cake

By Nigella Lawson

Published February 17, 2004

  • Jonathan Player for The New York Times
Media 1 of 1
Total Time
1 hour 15 minutes
Rating
4(1,333)
Comments
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This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.

Featured in: AT MY TABLE; The Joy Of Cooking And Baking, Really

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Ingredients

Yield:10 to 12 servings

FOR THE CAKE

  • Butter for greasing baking pans

  • 1 ½ cups all-purpose flour

  • 1 cup sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ⅓ cup best-quality cocoa powder

  • 6 ounces (1 ½ sticks) unsalted butter, at room temperature

  • 2 large eggs, at room temperature

  • 2 teaspoons vanilla

  • ¾ cup sour cream, at room temperature

FOR THE FROSTING

  • 6 ounces good-quality semisweet chocolate, broken into small pieces

  • 3 ounces ( ¾ stick) unsalted butter

  • 1 tablespoon light corn syrup

  • ½ cup sour cream

  • 1 teaspoon vanilla

  • 2 ½ cups confectioners' sugar, sifted

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 12 servings)

63 grams carbs; 95 milligrams cholesterol; 508 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 29 grams fat; 2 grams fiber; 109 milligrams sodium; 5 grams protein; 47 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.

  2. Step 2

    Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.

  3. Step 3

    For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.

  4. Step 4

    Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.

  5. Step 5

    Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

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Ratings

4 out of 5
1,333 user ratings
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Comments

Marilyn Buckner

Karin Byers, I've been baking for more than 50 years and made my daughter's wedding cake. When the cuisinart stops dead and smoke pours out, it isn't my pants on fire.

Jodi Fortner

That/this wasn't even the recipe. Using whole wheat flour and cutting back on the butter but will definitely make the cake drier.

It's really frustrating to read comments that have nothing to do with the original recipe. You then make it the way it's written or don't comment on it.

Baker

I found this recipe was improved by adding 1/2 tsp salt to the dry ingredients.

Hg

I am typically not a chocolate cake person, but this cake is so good! It’s not the overly rich in chocolate flavor and the frosting is more fudgy than anything. I added raspberries between layers which made it even better, it cut the sweetness perfectly. I’d 100% make it again!

Lee

This recipe was an epic fail for me. The food processor was awful and I think it over processed the batter. The cake did not rise properly and it was almost tasteless.

peg

I usually just use a cake mix but thought I would try this as it made a smaller amount. Using my kitchen aide mixer. First creamed sugar + butter, then added dry ingredients, then wet. Made 14 cupcakes with baking time reduced to 18-20 min. Came out great -mild chocolate flavor and nice light texture.

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