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: 692 calories, 30g fat (18g saturated fat), 119mg cholesterol, 451mg sodium, 102g carbohydrate (75g sugars, 3g fiber), 7g protein.
Reviews for Sour Cream Chocolate Cake
"I made this cake for the first time for my husband's birthday party and it got raves! Really delicious with a great consistency and just the right amount of sweetness. The frosting also got raves."
"This cake baked up beautifully ! I used all purpose flour with great results. The layers were even and there was the perfect amount of icing to do the whole cake. The icing is a bit on the sweet side for me so next time I might try milk chocolate chips but it is definitely a keeper. I will make it again without hesitation. The presentation alone is stunning plus it tastes GREAT !Update * I had thought the icing was a bit too sweet just after assembling but tasted a few days later and it was perfect so I guess it needed time to do its thing. Still awesome !"
"Thank you, lailabakes, for sharing the 115g AP flour info. I added 2t cornstarch for each 115g AP flour then followed the recipe exactly. It made 48 delicious cupcakes! These are moist and chocolatey."
"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..."
"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."
"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."
"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."
"I made two layers. I only had two cups of conf sugar and I added some melted peanut butter to the icing - Amazing!"
"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."
"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."
"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."
"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!"
"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."
"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 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!"
"I made this for my son's birthday. AMAZING!!!"