Never Fail Chocolate Cake

I’ve been making this chocolate cake since I was 15 years old and its name is true, it never fails. Honestly, that’s the name on the recipe card! I don’t remember where it came from, I just know that I have some happy memories of both making and eating this chocolate cake when I was a teen. I do know the cake and frosting recipes come from different places, which is something I do a lot (especially with pie).

It’s a simple recipe and we usually have all the ingredients in the house.

Our house is never without King Arthur Unbleached Flour (love their quality, plus they’re a certified B Corp which is important to me as my company is certified as well); semi-sweet and bittersweet chocolate; butter, sugar, flour and vanilla. No this is not a sponsored post, though if anyone at King Arthur is interested, let’s talk! What about you? Do you have staples that must be in the pantry in order to have peace of mind?

One of the reasons I like this chocolate cake (aside from the fact that it comes together fast and never fails) is that it’s just the right size for a party of four or two empty nesters who want to have chocolate cake for a couple of days. You get just enough; not so much that three days later you are starting to regret having baked a cake. That does happen. Sometimes…

Print Recipe
Never Fail Chocolate Cake
Simple, fast, moist and delicious - great when you decide at the last minute that a homemade chocolate cake is the thing that will make your day perfect.
Chocolate Cake for Dessert
Course Dessert
Prep Time 25 minutes
Cook Time 40-50 minutes
Servings
people
Ingredients
Course Dessert
Prep Time 25 minutes
Cook Time 40-50 minutes
Servings
people
Ingredients
Chocolate Cake for Dessert
Instructions
Chocolate Cake
  1. Melt the butter, chocolate and water together. Stir well. Remove from heat and cool. Pour into a mixing bowl. Beat in egg.
  2. Mix flour, sugar, baking soda and salt together.
  3. Add flour mixture to chocolate mixture, alternately with sour cream. Start and end with flour mixture. When blended, add vanilla.
  4. Pour into buttered 8" square pan. Bake at 350 degrees for 40-50 minutes. Cool in pan. Frost in pan with Never Fail Chocolate Frosting. Or eat plain. It's good either way.
Frosting
  1. Cream the butter and confectioners sugar. Add cooled chocolate. Add egg. Add salt and vanilla.
  2. Spread on cake and eat!
    Never Fail Chocolate Cake
Recipe Notes

If I'm short on sour cream I've subbed yogurt with good results.

If you're afraid of the raw egg in the frosting you could leave it out. The frosting won't be as fluffy. A Tbs. of water or milk would help loosen the frosting a bit.