Ingredients

The following ingredients have 12 Servings
  • 1 cup water
  • 1/2 cup (8 tablespoons) unsalted butter
  • 1 1/2 ounces unsweetened chocolate
  • 2 cups (8 1/2 ounces) flour
  • 2 cups (14 ounces) granulated sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 3/4 teaspoon espresso powder (optional, but enhances chocolate flavor)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (16 tablespoons) unsalted butter
  • 6 tablespoons milk
  • 1 1/2 ounces unsweetened chocolate
  • 4 1/2 cups (About 16 ounces) sifted confectioners\' sugar (start with less and add as needed)
  • 1 teaspoon vanilla

Instruction

  • Preheat the oven to 375 degrees F. Grease and flour a 9" x 13" pan.
  • To make the cake: In a large saucepan, combine the water, butter, and chocolate. Bring to a boil, stirring occasionally, then remove from the heat.
  • Add the flour, sugar, baking soda, salt, and espresso powder (if using) to the saucepan and whisk to combine.
  • Add the eggs and sour cream and mix well. Pour the batter into the prepared pan and bake for 20-25 minutes, until the cake begins to pull away from the sides of the pan and springs back when touched lightly.
  • To make the frosting: Add butter, milk, and chocolate to a saucepan and bring to a boil, stirring to melt the chocolate.
  • Remove from the heat and add the sugar -- you may not need all the sugar so start with half or so and add to get to the right consistency. Beat with a handheld mixer (or transfer to the bowl of a stand mixer) until the frosting is smooth. If it is too liquidy, refrigerate the frosting for a bit and then try beating again. It'll thicken up as it cools and become nicely spreadable. Mix in the vanilla once the consistency is right.
  • Spread the frosting over the cake, then cut into squares and serve.