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Super Simple Chocolate Cake
Super Simple Chocolate Cake Eileen Goltz | Pareve or Dairy
5 hours 35 minutes
4 hours
25 minutes

  • Make the frosting 4 hours ahead of time
  • Frosting:
  • 3 cups (18 oz.) milk or semi sweet chocolate chips
  • 1½ cups sour cream or non dairy substitute, at room temperature

  • 2 cups flour
  • 1½ cups sugar
  • 1 cup water
  • 1½ sticks (¾ cup) butter or margarine (not spread), at room temperature
  • ¾ cup unsweetened cocoa powder
  • 3 large eggs
  • 1½ teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

  1. Make the Frosting: Melt chocolate chips according to package directions. Immediately whisk in sour cream. Scrape into a metal bowl. Refrigerate, stirring a few times, until thick enough to spread (may take up to 4 hours). Makes 3-1/4 cups.

  2. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  3. In a large bowl with electric mixer on low speed, combine all the cake ingredients and beat ingredients just until blended. Increase mixer speed to high and beat 3 minutes, scraping down sides of bowl a few times. Divide batter between prepared pans. Spread evenly.
  4. Bake 25 to 30 minutes until a pick inserted in center of cakes comes out clean. Cool in pan on rack 10 minutes. Turn out on rack, invert and cool completely.

    To Frost:
  5. To frost: Place 1 cake layer on serving plate. Spread with 1 cup frosting. Top with second cake layer. Frost sides and top with remaining frosting.
  • The cake layers can be wrapped well and refrigerated up to 3 days or frozen up to 3 months.
  • Make the frosting about 4 hours before you plan to ice the cake, so it has time to chill to spreading consistency.