Best 4 Deep Dark Chocolate Sour Cream Bars Recipes

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Indulge in the symphony of flavors with Deep Dark Chocolate Sour Cream Bars, a delectable treat that tantalizes your taste buds with its rich, decadent essence. This exquisite dessert combines the velvety smoothness of dark chocolate with the tangy zest of sour cream, resulting in a harmonious blend of sweet and tangy notes. Each bite offers a symphony of textures, from the crisp crust to the creamy filling, creating an unforgettable culinary experience. Embark on a journey of taste as you explore variations of this classic recipe, including a gluten-free option for those with dietary restrictions. With step-by-step instructions and helpful tips, these recipes cater to bakers of all skill levels, ensuring that everyone can savor the magic of Deep Dark Chocolate Sour Cream Bars.

Let's cook with our recipes!

DARK CHOCOLATE CRUMB BARS



Dark Chocolate Crumb Bars image

Make and share this Dark Chocolate Crumb Bars recipe from Food.com.

Provided by Toll Housereg

Categories     Dessert

Time 55m

Yield 30 Bars

Number Of Ingredients 8

3/4 cup butter, softened
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 2/3 cups NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, divided
1 (14 ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)

Steps:

  • PREHEAT oven to 350* F. Grease 13 x 9-inch baking pan.
  • BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
  • BAKE for 10 to 12 minutes or until edges are golden brown.
  • COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
  • STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

Nutrition Facts : Calories 76.2, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 60.1, Carbohydrate 7.8, Fiber 0.2, Sugar 2.3, Protein 0.8

CHOCOLATE SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE



Chocolate Sour Cream Zucchini Cake with Chocolate Glaze image

This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.

Provided by Ken Haedrich

Categories     Dessert     Cake     Chocolate     Zucchini     Summer     Small Plates     Kid-Friendly     Birthday

Yield 16 servings

Number Of Ingredients 14

Butter for the pan
3 cups grated zucchini (about 2 smallish ones)
3/4 teaspoon salt, plus more for salting the zucchini
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 2/3 cups sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable oil or light olive oil
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
1/2 cup sour cream, at room temperature
Chocolate Glaze

Steps:

  • Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
  • Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
  • Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
  • Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
  • Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
  • Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
  • When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.

SOUR CREAM CHOCOLATE COOKIES



Sour Cream Chocolate Cookies image

These soft chocolaty sour cream cookies can easily be altered to make several different varieties-I've added everything from mints to macadamia nuts to them. -Tina Sawchuk, Ardmore, Alberta

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup vanilla or white chips

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 239 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 156mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CREAM DARK CHOCOLATE CAKE



Sour Cream Dark Chocolate Cake image

A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.

Provided by Tami Baity

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 2h

Yield 16

Number Of Ingredients 14

1 cup unsweetened cocoa powder
1 cup boiling water
2 ½ cups white sugar
1 cup canola oil
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
2 cups unsalted butter, slightly softened
2 cups confectioners' sugar
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
  • Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
  • Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
  • Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
  • Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
  • Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.

Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 g

Tips:

  • Use high-quality chocolate for the best flavor. bittersweet or semisweet chocolate with a cocoa content of at least 70% is recommended.
  • Make sure the sour cream is at room temperature before using it. This will help it blend smoothly with the other ingredients.
  • Don't overbeat the batter. Overbeating can make the bars tough.
  • Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the bars cool completely before cutting them. This will help them hold their shape.

Conclusion:

These deep dark chocolate sour cream bars are a delicious and decadent treat that are perfect for any occasion. They're easy to make and can be enjoyed by people of all ages. Whether you're looking for a sweet snack or a special dessert, these bars are sure to hit the spot.

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