This simple chocolate cake recipe is moist and delicious and is made with simple ingredients. We also give instructions for a fresh berry sauce.
Preheat oven to 350º F.
Butter two 8 or 9inch round cake pans and line the bottom of each with a round of parchment paper.
Whisk together in a large bowl the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.
Combine the butter and 1 cup water in a small saucepan and bring to a boil.
Add to the flour mixture and, using an electric mixer, mix until combined.
Beat the eggs in, one at a time, then beat in the sour cream and vanilla.
Pour the batter evenly between the prepared cake pans.
Place into the preheated oven and bake for 35-45 minutes or until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes.
Place the cakes onto cooling racks.
After 10 minutes remove the cakes from the pans and put onto the cooling racks.
Make the sauce ahead of time so it has time to cool in the refrigerator before using.
If using fresh berries, wash and remove the stems.
In a medium sauce pan, add all ingredients except the cornstarch.
Simmer on medium low heat for 5 minutes.
Make the corn starch slurry to thicken by stirring together 2 Tablespoons corn starch into 1/8 cup cold water in a cup.
Add to the strawberry sauce and stir until thickened. Let cool, then refrigerate until ready to serve.