Let’s face it; everybody loves cake. And in the world of cakes there are a million different recipes. With milk, with sour cream, with cold water, hot water, more sugar, less sugar; the combinations are endless. I particularly like chocolate cake. The denser, super chocolaty, bitter kind. So why not experiment: make two similar recipes, and see the difference, side-by-side.

Having taught myself how to cook, these kinds of experiments are like lessons on cooking and baking. Back to basics to understands the science behind it all.

Both of these recipes are delicious. Therefore, I include them both for your delight. Both of these recipes are very similar in terms of the dry ingredients. They have a different ratio of flour-sugar, making one sweeter that then other by a smidge. The main difference between these two recipes lies in the wet ingredients. The recipe for chocolate cake 1 produces a wetter batter, as it holds a whole cup of boiling water and milk. Chocolate cake 2, gets its moisture from sour cream and less water.

Chocolate Cake 1 is moist and dense, with a dark chocolaty flavor. Chocolate Cake 2 is fluffy and light, with a milder chocolate taste. So, make your pick and bake a chocolate cake!

The frosting is amazing, I promise. Very dark and bitter, a perfect compliment to either of these cakes.

I baked half of both of these recipes, to make 2 9” cakes. And frosted them simply, without any complicated decorations or construction. Chocolate cake 1 is dusted with cocoa powder; Chocolate cake 2 is dusted with confectioner’s sugar.  Enjoy!

Chocolate Cake 1

From Kitchn

(makes 2 9” cakes)

• 2 cup white sugar
• 1 ¾ flour
• ¾ cup cocoa powder
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Heat oven to 350 degrees Fahrenheit. Grease two 9” cake pan, and set to the side. In a stand mixer combine dry ingredients, and mix with paddle attachment until well incorporated. Add eggs, milk, vegetable oil, and vanilla extract. Mix. Finish batter by mixing boiling water in. Pour into cake pans and bake for 30 minutes. Check for doneness by inserting and removing a toothpick in the middle of cake, it should come out dry if ready. Let cool for 15 minutes, and remove from baking pan by inverting onto serving plate. If you do the whole recipe, frost the top of one cake first, then place the second cake on top and finish frosting.

Chocolate Cake 2

From baking=love

(makes 2 9” cakes)

• 2 cups flour
• 1 ½ cup of sugar
• 1 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 4 tablespoons vegetable shortening
• ½ cup vegetable oil
• 3/4 cup water
• 2 eggs
• 1 teaspoon vanilla
• 1 cup (8oz.) sour cream

Heat oven to 350 degrees Fahrenheit. Grease two 9” cake pan, and set to the side. In a stand mixer combine dry ingredients and vegetable shortening, and mix with paddle attachment until batter resembles breadcrumbs. Add eggs, vegetable oil, water, and vanilla extract. Mix. Finish batter by mixing sour cream in. Pour into cake pans and bake for 30 minutes. Check for doneness by inserting and removing a toothpick in the middle of cake, it should come out dry if ready. Let cool for 15 minutes, and remove from baking pan by inverting onto serving plate. If you do the whole recipe, frost the top of one cake first, then place the second cake on top and finish frosting.

Super Chocolaty Sour Cream frosting   

 Adapted from All recipes 

• 1 cup semisweet chocolate chips 
• 4 tablespoons butter
• 1/2 cup sour cream
• 1 shot espresso (about ¼ cup)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cups confectioners’ sugar (sifted)

On a double boiler, melt chocolate and butter. Remove from heat once melted and add espresso. Mix and let cool. Add rest of the ingredients and beat until well incorporated. Use deliberately on baked cakes.