This dessert is dense, chocolaty, rich, and filling. The brown sugar makes the cake a bit less sweet than many chocolate cakes.

Source: Midwest Living


Recipe Summary

25 mins
30 mins
2 hrs
2 hrs 55 mins


Ingredient Checklist


Instructions Checklist
  • Grease and flour two 8x1-1/2-inch or 9x1-1/2-inch round cake pans.

  • In a small bowl, stir boiling water into cocoa powder. Set aside.

  • In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.

  • In a large bowl, beat brown sugar and butter with an electric mixer on medium speed until well combined. Add eggs, one at a time, beating after each addition until smooth. Add vanilla; beat well. Combine the cocoa mixture and buttermilk. Add flour mixture alternately with cocoa-buttermilk mixture, beating on low speed until just combined.

  • Transfer batter to prepared pans. Bake in a 350 degree F oven for 30 to 35 minutes for 8-inch pans or 25 minutes for 9-inch pans or until a toothpick inserted near centers comes out clean. Remove from oven. Cool for 10 minutes in pans on wire racks. Remove from pans; cool.

  • Spread some Milk Chocolate Sour Cream Icing over one layer. Top with remaining layer. Spread sides and top with remaining icing. Store cake, covered, in the refrigerator. Makes 12 to 16 servings.


To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Nutrition Facts

299 calories; fat 15g; cholesterol 66mg; carbohydrates 37g; sodium 256mg.