Sour Cream Chocolate Cake Recipe
Sour Cream Chocolate Cake Recipe
- 1 cup baking cocoa
- 1 cup boiling water
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (8 ounces) sour cream
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup butter, cubed
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 4-1/2 to 5 cups confectioners' sugar
- 1. Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well.
- 2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 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.
- 3. In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator. Yield: 16 servings.
1 slice equals 692 calories, 30 g fat (18 g saturated fat), 119 mg cholesterol, 451 mg sodium, 102 g carbohydrate, 3 g fiber, 7 g protein.
Reviews for Sour Cream Chocolate Cake
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"Love, Love Love this frosting. It is creamy and so easy to spread. It is chocolatey but balanced by the sour cream. Simply the best chocolate frosting I have ever made."
"A cup of butter, a cup of sour cream and 1 cup water, 4 eggs ... with 3 cups CAKE flour...no way this cake will come out dry... I am willing to bet anyone getting a dry cake did not measure the flour right. Cake flour weighs less than all purpose flour. A cup of cake flour is 115 grams not 130 grams as in AP flour. Either use a scale and measure 345 grams for 3 cups cake flour or whisk the flour and then SCOOP with a spoon in measuring cup and swipe top... some people measure a cup and remove 2 tablespoons... not accurate but better than scoop from a compacted flour with measuring cup and swipe...... BIG DIFFERENCE...that is why good recipes are written in weights not volume... 2 other reasons for dry cake... over baking and over mixing after flour is added... I did not make the frosting....Happy Baking..."
"Best chocolate cake ever"
"Made this cake EXACTLY as instructed. Something I noticed, when mixing baking cocoa, mix in a separate bowl and not in the pan so it doesn't burn. My first time so I made that mistake and had to do it over!Anyway, this cake was not very moist. I had higher hopes and it just didn't do it. Came out just too dry and cakey. Next time I will bake with one less egg so it stays nice and moist. And with the ingredients costing about $20 it's not worth another mess up. Cake was meh, alright. I didn't even want another piece and I made it for my boyfriends birthday."
"The ruffles are easily made with a chocolate ruffle tool. I found one at www.pastrychef.com ? Tools ? Candy, Chocolate & Confectionery Tools but you may be able to find it elsewhere. To prevent the dry cake, I brushed the layers with a simple syrup / raspberry preserve liquid (with a little raspberry liquor in it) before frosting the cake. This added a great amount of flavor and made the layers moist. I get RAVE reviews on this one. My most requested cake."
"I made a two layer they came out very moist and the taste was great! I used organic unsalted butter in the cake. In the frosting I used salted butter and only 3 1/2 cups powdered sugar. The next time I make this I will make a chocolate whipped cream frosting ."
"This was excellent. Very rich tasting. A big hit with the family"
"PLEASE COULD SOMEONE ENLIGHTEN ME ON HOW TO MAKE THE BEAUTIFUL RUFFLES."
"Cake was ok needed to be moister. I wish that Taste of home would also include the instructions for any decorations for those of us that would like to take it the extra mile especially if we are using it for a special event."
"This is my favorite "go to" chocolate cake recipe. I have tried various ingredients to make chocolate cake moist but sour cream does a better job than buttermilk."
"A nice very moist cake. I always us Hersey's Special Dark Cocoa and I think that helped to make it deep dark and great tasting.The frosting was very very rich, in fact it was a little too rich for my taste . The next time I make this cake I will just use a butter cream frosting with pre-melted chocolate and a little less butter."
"taste was ok. Made this for moms birthday it was super dry"
"Could somebody please tell me how are those gorgeous ruffles made on top of this cake?? Thank you so much."
"The cake is amazing. The frosting?? Not so much. I suggest making your own regular chocolate frosting, and frosting as usual."
"I made two layers. I only had two cups of conf sugar and I added some melted peanut butter to the icing - Amazing!"
"i did a 2 layer version, and it was very good. But wondering about the chocolate curls. Can they be put on the frosted cake the night before?? or should the curls go on right before serving or that same day?"
"getting a dry cake... decrease the cooking time by 5 minutes ... checking to make sure it's done."
"A perfect chocolate cake !! Everything about it was perfect, from the cake to the frosting. I used Bensdorp cocoa from Holland, which, to me, is the best tasting cocoa on the market. In my search, over the years, for that perfect chocolate cake, I've finally found it ! Thanks so much for this outstanding recipe ."
"I made this cake for my husband's birthday and we all thought it was very good. As far as being dry, most cakes are better if they are made and frosted a day ahead of serving. The problem I had was that after cooling the layers on a rack when I tried to pick them up they absolutely fell apart. I was able to cobble it together and ended up with 2 layers instead of 3 but it was still very good. And thoughts?"
"It was a tad bit dry but I think next time I'll add a pudding mix to the recipe, other than that ,it was the bomb.The frosting is what made the cake.It tastes better the day after."
"I was very disappointed in this recipe. I expected it to be moist because of the sour cream in the cake batter. It was extremely dry. No one finished their piece or asked for seconds. That never happens in this house. What a waste of my time and ingredients. On a positive note: the frosting is good. I'll make that again on another cake."
"Sorry i have done a review before, but for us English ones what i bittersweet/semisweet chocolate? i used dark/ milk chocolate. is it the same?"
"I thought this cake was rather dry and not as moist as the reviews indicated. I have other chocolate cake recipes that I like better than this one."
"I haven't made this recipe yet but I was responsing to BusyBusyBakers' question about how to make the chocolate curls for the cake. You can find the kit for making the curls at www.pastrychef.com. Click on the "Tools" link and then click on "Candy, Chocolate & Confectionery Tools" link. Scroll down and you'll find a picture and link called "CHOCOLATE RUFFLE CURLER KIT". Click on this link and you'll get the info and price of the product. Hope it helps."
"Great recipe, but it would have been nice to see how you created the white edges on the chocolate curls."
"I'm looking for a video clip on making those sensational two-toned chocolate ruffles! Then... I'll make this wonderful sounding cake! ' D"
"You can make the chocolate ruffles without a special tool. Google "how to make chocolate ruffles" and you'll find a video from one of the Cooking with Julia shows that ran on PBS. Alice Medrich was making a chocolate raspberry ruffle cake with Julia Child. This is also on YouTube."
"The tool that makes the ruffles on top of the cake is called a girolle. It is available for purchase at Amazon.com The cheapest one is about $50. It can also be used as a cheese slicer. I wanted one, but decided that I wouldn't use it often enough to justify the expense."
"65 years ago this is the recipe that I used to make my very first cake. It was good then and still is the best chocolate cake."
"Great cake. And I live in the UK as well, so there are at least three of us over here!"
"Brill Girl - 'lush' and 'colour' u r def frm UK!...i almost forgot that colour isn't the right way to it spell it in USA!! - awesome to hear that some1 in UK uses TOH!!!- cheers!...and these cakes are lush!!! way to go TOH!"
"Where can I find directions for making the garnish on top of the cake? It is beautiful!"
"OOPS! I was on the wrong recipe page! That review was for the 'Come Home to Mama Chocolate Cake!"yellowbrickroad"
"I followed the recipe to a 'T'. One exception, no Dutch process cocoa here, so I used my Hershey's Special Dark. I absolutely LOVED the frosting!!!! I considered just eating it out of the bowl!When I took the cake out of the oven it was tall and looked delightfully light and fluffy. I turned and continued chopping the Bakers chocolate squares for the frosting. When I turned back around... 'What the?!'... I was looking at two sunken cake 'bowls' : Glad you sent pictures of how your cake looked when cooling. Mine looked the same.High when taken out of oven then it fell to pan level!The recipe calls for 3.9 oz pkg of pudding - the large pkg = 2.0 oz - that's what I used.I also added some extra sour cream and water as the batter was very stiff - too stiff for my little hand mixture to finish the mixing. I used large bar of Ghiradelli chocolate - it probably wasn't enough - it looks milk chocolate, but tastes good. I added extra powdered sugar, so I guess I messed with success in more than one way on this cake - oh well, it will all be gone by nightfall with 8 adults and five children! I'll send pix and comments later. "True, she messed with the recipe, but she got the same sunken cake results that I had. I shared 1/4 of the cake... and totally enjoyed the rest all by myself!OK everyone listen up! Make the recipe with the 1/2 C powdered sugar! It is ABSOLUTELY OUT OF THIS WORLD DELICIOUS! It stays on the cake and does not slide down/off, and the flavor was magnificient!I'd like to hear from someone whose cake did not fall. The AC is the only thing I can relate it to. I need a little pop-up tent to cover cakes/cookies/pies etc. when cooling. The way the AC is set up in this apt. is not good for cooling baked goods.Thank you for such great recipes!!!!!yellowbrickroad"
"Lush! To add colour i put fresh strawberries on top. i think this is the best cake in the whole of England! (Or should i say the United Kingdom!"
"Haven't made this yet but I want to know how to make the things on the top of it."
"This cake is amazing! I didn't have semisweet chocolate, so I substituted unsweetened chocolate and 1 tbs sugar for each ounce. The frosting almost tastes like a fudge, though not overly sweet and is absolutely delicious. Will definitely make this cake again."
"Great taste, fabulous texture and the frosting was to die for!"
"This was really good..i tried it in a cupcake too because I have been looking for a moist recipe but that doesn't stick to the paper..this works! I like how the tops are a little crunchy..I was about 1/4 cup short of cocoa so I used espresso powder to make up the difference. Still debating on the frosting here or my coffee frosting.."
"Awesome flavor, but stuck to everything it touched, pan, cooling rack, cutting knife, very crumbly - still got rave reviews."
"This is the best chocolate cake recipe ever. The cake is deliciously moist and the icing is to die for. I will definitely keep making it over and over for my family and friends."
"This cake was just the right amount of sweet! And i agree with 25kevin, the frosting does taste similar to fudge, much better than the overly sweet frosting on most cakes."
"Such a moist cake. The frosting sets up firmly and tastes like fudge!"
"My family love this cake. I substitute the sour cream with Plain Greek non-fat yogurt. Absolutely the best. I finished off this delicious cake with 'Sangster's' Rum and Raisin Cream glaze-I put together."
"My 32 year old daughter requests this cake for her birthday every year.....for the past 13 years!! It is a wonderful chocolate cake!"
"It is truly a sight to see. Very impressive to make. Everyone is sure to enjoy. It is a chocolate lovers dream come true! This cake is great for any event. I add 1 small box of vanilla instant pudding and 1/4 cup of water to be sure it is moist!"
"I made this for my son's birthday. AMAZING!!!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.