Chocolate Cake (Easy)

If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.

Chocolate Cake:
¾ cup (1½ sticks) unsalted butter, room temperature
¾ cup unsweetened cocoa powder
¾ cup all-purpose flour, unbleached
½ tsp. baking powder
¼ tsp. kosher or sea salt
1 cup sugar
3 large eggs
1 tsp. pure vanilla extract
½ cup sour cream

Fudgy Chocolate Glaze:
4 oz semi-sweet chocolate, coarsely chopped
½ cup heavy cream

To Serve:
sweetened whipped cream
chocolate shavings

Preheat oven to 350°F (180°C, Gas Mark 4). Butter an 8" round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.

In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.

Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles.

Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up).

For the Fudgy Chocolate Glaze:
Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2-3 minutes.

Assembly:
Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.

Makes 12 servings.