The Best Chocolate Cake I’ve Ever Had (And a Par-taaay!)

Literally the BEST chocolate cake ever to cross my lips. It is dense and rich and moist and almost brownie-like but still in a cake way. It’s a Magleby’s copycat. You will not regret this!

INGREDIENTS:
For the cake:

•  1 cup salted butter
•  1 cup water
•  1/2 cup cocoa
•  1 cup white sugar
•  2 cups sifted flour, spooned & leveled
•  3/4 teaspoon salt
•  2 eggs, lightly beaten
•  1 teaspoon baking soda
•  1/2 teaspoon baking powder
•  2 teaspoons vanilla
•  1 cup dark brown sugar
•  1/2 cup sour cream

Frosting:

•  1 and 1/2 cups (3 sticks) salted butter, softened
•  3/4 cup cocoa powder, sifted
•  5 and 1/4 cups powder sugar
•  3/4 teaspoon kosher salt**
•  2 teaspoons vanilla
•  3/4 cup heavy cream

INSTRUCTIONS:

1. Preheat oven to 325 degrees F. Grease 2 9-inch cake pans with butter, then coat with flour. Then trace the bottom of the cake pans onto parchment paper, cut out the circles, and put them in the bottom of the pan.*
2. In a medium saucepan, melt 1 cup butter over medium heat. Stir in the water and cocoa and whisk until combined. Bring to a boil over medium heat and boil for about 30 seconds. Remove pot from heat and let sit aside to cool.
3. Meanwhile, in a large bowl, whisk together the white sugar, flour, and 3/4 teaspoon salt.
4. In another medium bowl, whisk together 2 eggs. Slowly sprinkle baking soda and baking powder over the top while you whisk. Beat until there are no lumps. The mixture may foam, and that's ok!
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You can find complete recipes click here!