Author Notes: I made these with spelt flour but that's pretty much the only healthy thing about 'em. These are very easy to make (only two bowls are required and you don't need a stand mixer). The frosting is very simple, as well- just two ingredients! Despite the simplicity, this is chocolate cake/frosting at it's best...and this is a winner with both kids and parents. Feel free to make a sheet cake or layered cake, if you prefer (though you'll probably need to double the frosting ingredients if making a cake). —WinnieAb
Serves 1 1/2-2 dozen
- 1 1/2 cups white spelt flour or all purpose white flour
- 1 1/2 cups unsweetened cocoa powder (I used Ghirardelli)
- 1 1/2 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup sour cream
- 1/2 cup whole milk
- 4 eggs, beaten
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350°F.
- In a large bowl, mix the dry ingredients (flour through salt).
- In a medium bowl, mix the wet ingredients (sour cream through vanilla extract).
- Make a well in the center of the dry ingredients and add the wet ingredients to the dry ingredients. Mix well with a rubber spatula.
- Fold in the chocolate chips.
- Pour batter into cupcake tins that have been lined with paper liners or greased with melted butter.
- Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool before removing from the pan.
- You can serve these “as is”, dusted with a little powdered sugar, or topped with the following easy chocolate sour cream frosting.
- 2 cups chocolate chips, milk chocolate or semi-sweet (I used a combination of both)
- 1 cup sour cream, at room temperature
- Melt the chocolate chips in a double boiler (or use the microwave; about 1-2 minutes should do the trick)
- Scrape the melted chocolate into the bowl of an electric mixer and add the sour cream.
- Beat on medium speed for a minute or two until smooth (you can also stir/whisk it by hand if you don't have a mixer).
- Try to use the frosting as soon as you mix it; if you wait, it may become too thick to spread easily (you might also end up with some chocolate chunks). If this happens, you can warm it in a double boiler until it softens up and the chocolate melts fully again, though I personally don't mind a few chocolate chunks in my frosting!
- This recipe was entered in the contest for Your Best Chocolate Cake