SOUR CREAM CHOCOLATE CAKE

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Categories     Cake     Mixer     Chocolate     Dairy     Dessert     Bake     Kid-Friendly     Cream Cheese     Birthday     Sour Cream     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9-inch round double layer cake

Number Of Ingredients 18

For cake layers:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup water
2 teaspoons vanilla
2 sticks (1 cup) unsalted butter, softened
1 1/3 cups firmly packed light brown sugar
3 large eggs
For frosting
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup whipped cream cheese
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 1/2 cups confectioners' sugar

Steps:

  • Make cake layers:
  • Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, knocking out excess flour.
  • Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, water, and vanilla.
  • In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well.
  • Divide batter between prepared pans and smooth tops. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks to cool completely. Cake layers may be made 1 week ahead and frozen, wrapped well in plastic wrap. Thaw layers before proceeding with recipe.
  • Make frosting:
  • In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined well.
  • Assemble cake:
  • Arrange 1 cake layer on a large plate and spread with about 3/4 cup frosting. Top frosting with remaining cake layer. If making tepee birthday cakes, stop here and reserve remaining frosting. If making conventional layer cake, spread top and side of cake with remaining frosting.

khagendra parajuli
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This cake is a bit too sweet for my taste, but it's still a good recipe.


Chand Ali Chand Ali
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I'm not a big fan of chocolate cake, but this one is really good. The sour cream makes it moist and flavorful.


Ivan Moustafa
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This cake is a must-try! It's the perfect balance of chocolate and sour cream.


Nirod Roy
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I highly recommend this cake. It's a delicious and easy-to-make dessert that everyone will love.


Michael Ostrom
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This cake is perfect for chocolate lovers. It's rich and decadent, but not too sweet.


Mohamed abdallah aloueimine
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I love the sour cream in this cake. It gives it a unique flavor that I really enjoy.


samar ali
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This cake is so moist and fluffy. The chocolate flavor is rich and decadent.


Julio Ramirez
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I've made this cake several times now and it's always a hit. It's a great recipe to have on hand for special occasions.


Nawaz Rajpoot
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This is the best chocolate cake recipe I've ever tried. It's so easy to make and the results are always amazing.


Lebron Blanket
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I made this cake for my friend's birthday and it was a huge hit! Everyone loved it.


Salang Khan
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This cake is a keeper! It's easy to make and always turns out perfect.


Murtaza Hussain
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The sour cream in this chocolate cake makes it incredibly moist and flavorful. I've never had a chocolate cake like it before!


hoti email
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This sour cream chocolate cake was so moist and delicious! It was the perfect dessert for my family gathering.


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