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Sweetly So Chocolate Cake recipe

A moist, tender and so very sweetly chocolateBundt cake with an easy chocolate frosting.

Recipe: Sweetly So ChocolateCake

Cake:1 cup (6-ounces) dark or semisweet chocolatechips
1/4 cup butter
1 1/3 cups boiling water
2 cups all-purpose flour
1 1/4 cups granulated sugar1/3 cup unsweetened cocoa powder
1/2 cup sour cream
2 large eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
Chocolate Frosting:1/4 cup butter
1 cup (6-ounces) dark or semisweet chocolate chips
1 1/2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

  • Heat oven to 350°F (175°C). Greaseand flour 13 x 9 x 2-inch baking pan; set aside.
  • For Cake: In a large mixing bowl, combinechocolate chips and butter; add boiling water and stir untilchocolate is melted.
  • Gradually add flour, sugar, cocoa, sourcream, eggs, baking soda, salt and vanilla; beat on low speedof electric mixer until smooth. Pour batter into prepared pan.
  • Bake 35 to 40 minutes or until woodenpick inserted in center of cake comes out clean. Cool completelyin pan on wire rack.
  • For Simple Chocolate Frosting: In a mediummicrowave-safe bowl, place butter and chocolate chips and microwaveat HIGH (100%) for 1 minute; stir. If necessary, microwave atHIGH 15 seconds at a time, stirring after each heating, untilchips are melted and mixture is smooth when stirred. Cool toroom temperature. Add powdered sugar, milk and vanilla and beatuntil smooth. Frost cake.

    Makes 12 to 15 servings.

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  • Comments

    1 Comment


    This chocolate cake is so rich, sweetly moist and drenched in rum, slathered with a smooth and velvety egg-enriched chocolate frosting, and dressed up with the crunchy, toasty and caramelly walnut brittle on top, which transforms the special into spectacular.

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