Chocolate Sour Cream Torte Recipe
Chocolate Sour Cream Torte Recipe photo by Taste of Home
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Chocolate Sour Cream Torte Recipe

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This elegant cake is sure to evoke stunned “wows” from guests. Create toppings to fit the occasion; it lends itself perfectly to any garnish at all. —Karen Rames, Hickory Hills, Illinois
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 16 servings


  • 1/4 cup shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 2 ounces bittersweet chocolate, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup fat-free milk
  • 1/4 cup plain yogurt
  • 1 cup (8 ounces) reduced-fat sour cream
  • 2/3 cup sugar
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Nutritional Facts

1 slice: 290 calories, 10g fat (6g saturated fat), 37mg cholesterol, 175mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 5g protein.


  1. In a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla.
  2. Combine the flour, cocoa, baking powder, baking soda and salt. Combine the sour cream, milk and yogurt; add to the shortening mixture alternately with dry ingredients, beating well after each addition.
  3. Line two 9-in. round baking pans with waxed paper; coat pans with cooking spray and sprinkle with flour. Add the batter.
  4. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  5. For frosting, in a large bowl, combine sour cream and sugar. Fold in whipped topping. Place bottom layer on a serving plate; top with a third of the frosting. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving. Yield: 16 servings.
Originally published as Chocolate Sour Cream Torte in Healthy Cooking December/January 2009, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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hef6678 User ID: 1370130 109974
Reviewed Dec. 12, 2009

"The frosting was very light and sweet, but the cake itself was just okay. My husband's first comment was, "this is light, isn't it?" The cake just wasn't as sweet and moist as a chocolate cake should be. It was very disappointing, as we love chocolate."

wiscook User ID: 1143528 103584
Reviewed Apr. 30, 2009

"very good. I had extra frosting because I didn't put enough in the middle. I cant' believe this is healthy, it's so good."

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