Our Favorite Chocolate Cake Recipe To Help You Achieve Literal Death By Chocolate

By Betchy Crocker

We all have our vices—be they alcohol, cheese, or bros who you know are totally not good for your mental well-being.

But there are some vices we can totally deal with—chocolate being one of them. Finding a stellar chocolate cake, then, is always at the top of our list. Whether you’ve had a shitty day, an amazing day, or are considering living in sweatpants for the rest of your time on earth, this chocolate cake—which we totally snagged from Country Living magazine and is technically a fancy tea cake—is going to be your new go-to when you’re feeling feelings.


  • 2 ¼ cups cake flour—yes, it matters what kind of flour you use
  • 1 cup cocoa
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 cup dark brown sugar
  • 6 eggs
  • ½ tsp almond extract
  • 1 ¼ cups sour cream

For the frosting:

  • 2 tbsps cocoa
  • ¼ tsp almond extract
  • 6 tbsps heavy cream
  • 1 cup confectioner’s sugar
  • 2 tbsps sliced almonds or pecans


Got all that shit? Good. Preheat your oven to 325F and butter / make-un-sticky two 9x5 inch loaf pans—also line the bottoms with parchment paper for extra safety. Set that shit aside. In a big bowl, combine the flour, 1 cup cocoa, salt, baking powder, and baking soda. Whisk that shit together and set aside.

Grab your bright pink KitchenAid mixer and beat together the butter, sugar, and brown sugar until it’s light, fluffy, and tempting. Add in the eggs one at a time, then add in the ½ tsp of the almond extract and all of the sour cream. Once that shit is all mixed and fluffy, add the flour mixture SLOWLY so that you don’t coat your kitchen in a fine dust.

Pour batter into the two greased and parchmented (that’s a word) pans and bake for like an hour and 20 mins or until a toothpick inserted in the center comes out clean.

While that ish cools, stir together the confectioner’s sugar, remaining 2 tbsp of cocoa, heavy cream, and remaining ¼ tsp of almond extract in a smallish bowl until smooth. Spread alllll over the top of your cooled cakes and sprinkle over the sliced almonds or pecans.

Nom on this with some lovely hot buttered rum, or just straight vodka. YAY. 




Powered by Disqus




Forgot Your Password?

Create new account

User login