- 1 cup water
- 5 Tbsp. dark cocoa powder ( I use rich, dark, Dutch-processed)
- 2 sticks unsalted butter (1 cup)
- 2 cups flour
- 1 and ¾ cups sugar
- ½ tsp. salt
- 2 eggs
- ½ cup sour cream
- 1 tsp. baking soda
- ½ tsp. vanilla
- Preheat oven to 375°. Spray a jelly-roll pan with Baker’s Joy (or grease and flour). Set aside. Place water, cocoa powder, and butter in a saucepan and bring to a boil. Remove from heat. Add flour, sugar and salt to the cocoa mixture and stir until combined. Very lightly beat eggs. Add eggs, sour cream, and baking soda to saucepan and mix until combined. Pour into jelly-roll pan and bake for 20-22 minutes. Frost while still hot.
- Frosting: Place 1 stick of butter, 4 Tbsp. cocoa powder, and 6 Tbsp. milk in a saucepan and bring to a boil. Stir well and remove from heat. Add 4 cups of powdered sugar, 1 tsp. vanilla and whisk until smooth. Spread quickly over hot cake. Optional: Add ½ to 1 cup of chopped walnuts or pecans to frosting.
Try to pour and spread the frosting as quickly as possible. It’s harder to spread and deal with as it sits on the cake. Pour all over cake and spread evenly, working quickly.