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

Sour Cream Chocolate Cake Recipe

Publisher Photo
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. —Marsha Lawson, Pflugerville, Texas
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES: 16 servings

Ingredients

  • 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
  • FROSTING:
  • 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

Nutritional Facts

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.

Directions

  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.
Originally published as Sour Cream Chocolate Cake in Taste of Home August/September 1998, p67

Nutritional Facts

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.

Sweet White Wine

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

Reviews for Sour Cream Chocolate Cake

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (8)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 15, 2014

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.

MY REVIEW
Reviewed Jan. 30, 2014

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 .

MY REVIEW
Reviewed Jul. 30, 2013

This was excellent. Very rich tasting. A big hit with the family

MY REVIEW
Reviewed Jul. 30, 2013

PLEASE COULD SOMEONE ENLIGHTEN ME ON HOW TO MAKE THE BEAUTIFUL RUFFLES.

MY REVIEW
Reviewed Jul. 30, 2013

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.

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