(59)

Sour Cream Chocolate Cake

Sour Cream Chocolate Cake
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Calories 573 cals
Total Fat 30 g
Cholesterol 53 mg
Dietary Fiber 4 g
Sodium 421 mg
Protein 6 g
Total Carbohydrate 78 g
(59)

Prep Time: 30 Minutes

Time to Table: 2 Hours

Serves: 12

Ingredients

  • 3/4 cup vegetable oil
  • 1 large egg
  • 3 teaspoons vanilla extract
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 1-ounce squares semi-sweet baking chocolate, melted
  • 2 cups all purpose flour
  • 1 1/3 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 1/4 cup Daisy Sour Cream
  • 1/2 cup softened butter
  • 3 cups powdered sugar
  • 1/4 cup 2% milk

Directions

Heat the oven to 350 degrees. Grease and flour 2 8-inch round baking pans; set aside. In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute). Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed. Add 1/2 cup of the water; beat at low speed until mixed. Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary. Beat at medium speed for 2 minutes. Beat in 1 cup of the sour cream until mixed. Pour the batter evenly into the pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove the cake pans from the oven and cool in the pans for 10 minutes. Remove the cakes from the pans; cool completely. Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute). Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar. Beat the frosting at low speed until mixed. Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary. Beat at medium speed until smooth and creamy. Place one cake, rounded side down, on the serving plate. Spoon and spread 1 cup of the frosting over the cake. Place the second cake, rounded side up, over the frosting. Frost the sides and top of the cake with the remaining frosting. Garnish if desired.

Reviews

Average Rating:
4.30508474576271 out of 0 5
(59)
Claire in Buffalo 11/19/2018

The cake tasted very good, but I didn't appreciate how the amounts of ingredients for the cake and the frosting were lumped together. To make it less confusing for myself, I typed out the recipe, step-by-step. Also, I changed the 1 tablespoon of baking soda to 1 teaspoon of baking soda plus 1 teaspoon of baking powder. 1 tablespoon seemed excessive, and another reviewer said it affected the taste of her cake negatively. Finally, I tried to copy in the recipe here as I typed it out, but that exceeded the number of characters allowed in this review.

Sad Baker 07/20/2018

Wasted so much time and expensive on this recipe. I thought adding a whole tablespoon of baking soda seemed odd. Really should have looked it up online. Most similar recipes for sour cream chocolate cake call for a teaspoon of baking soda. Guess what my chocolate cake tastes like? No, not chocolate. Yucky baking soda!

Permfloat 05/06/2018

This cake is spectacular. Bakes beautifully into 2 flat layers, perfect for stacking. If you make it with lactose free sour cream it is great for those who react to lactose. Just make a sour cream icing using margarine instead of butter and lactose free milk in the frosting.

jennie bean 10/02/2017

Only made the cake but it was absolutely delicious! Moist, rich, great texture. Best chocolate cake I have ever made. Family loved it. Will definitely make it again. (made chocolate sour cream frosting to go with the cake but it is a recipe I have from my mother). The only compliant is that the ingredient list is confusing as the cake amts are listed together with the frosting amts. Definitely a keeper!

Drucella 02/19/2017

I made this cake just 2 use up sum sour cream b4 went bad cake is really good

Foods teacher 09/17/2016

Great recipe but the method is complicated for the basic cook. (Not me). It would be better having the method numbered and the cocoa listed twice. The icing ingredients are listed with the cake so may be confusing. Results are great and will make again.

skuubeedoo 07/08/2016

This cake is moist, chocolaty and delicious. The sour cream adds the extra moisture and the flavor is amazing! I made a lighter frosting and added peanut butter cups for a little more flavor. Everyone in the house loved it!

Tmitch82 06/27/2016

My husband is a chocoholic and would bathe in sour cream if socially acceptable. So when I found this recipe I knew I needed to make it. It was so good the entire cake was gone in less then one day!

Perkeymomof2 06/24/2016

I have never used sour cream in my desserts, until recently for my Daisy Badge on Influenster. I must say it was the best and moist cake I have ever made. Thank you for the chance to test and review the sour cream. Great stuff!!!

avanhook0006 06/06/2016

This cake was super easy to make! I had never baked with sour cream before so I was a little skeptical but this cake was yummy! The icing was especially delicious!

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