Chocolate Lover's Cake Recipe

4.5 4 7
Chocolate Lover's Cake Recipe
Chocolate Lover's Cake Recipe photo by Taste of Home
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Chocolate Lover's Cake Recipe

Read Reviews
4.5 4 7
Publisher Photo
"My aunt often made a sour cream pound cake," says Nancy Zimmerman of Cape May Court House, New Jersey. "I've added chips and the glaze."
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/2 hours

Ingredients

  • 1 cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 2 cups (12 ounces each) semisweet chocolate chips
  • GLAZE:
  • 2/3 cup semisweet chocolate chips
  • 1/3 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 1 cup confectioners' sugar
  • 1/8 to 1/4 teaspoon almond extract
  • 1/4 cup chopped almonds

Directions

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combine. Stir in chocolate chips.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 75-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds. Yield: 12 servings.
Originally published as Chocolate Lover's Cake in Taste of Home February/March 2005, p50

Nutritional Facts

1 slice: 803 calories, 40g fat (23g saturated fat), 180mg cholesterol, 268mg sodium, 107g carbohydrate (81g sugars, 4g fiber), 10g protein.

  • 1 cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 2 cups (12 ounces each) semisweet chocolate chips
  • GLAZE:
  • 2/3 cup semisweet chocolate chips
  • 1/3 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 1 cup confectioners' sugar
  • 1/8 to 1/4 teaspoon almond extract
  • 1/4 cup chopped almonds
  1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combine. Stir in chocolate chips.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 75-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds. Yield: 12 servings.
Originally published as Chocolate Lover's Cake in Taste of Home February/March 2005, p50

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Reviews forChocolate Lover's Cake

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MY REVIEW
PrplMonky5 User ID: 6612040 250296
Reviewed Jul. 10, 2016

"The flavor in this was good but I feel like the texture was a bit sponge-ier than I expected. I should have tossed the chips with flour like the other reviewer did; my chocolate chips clustered near the bottom area and caused the cake to break apart when I tried to remove it from the pan. The outside has a nice crunch to it, which I really liked. I still think this is a good cake, but I'd want to try to get the texture a little nicer. I just figured out that I left the cake on the counter too long while I waited for the oven to finish pre-heating. That may have caused it to be the gummy, sponge-y mess that I have now."

MY REVIEW
delowenstein User ID: 3766053 216793
Reviewed Jan. 3, 2015

"I prepared this recipe for the first time. I also baked the cake for 1-1/4 hours and it tested as done! I did make adjustments on this recipe by using 1 tsp. baking soda and 1 tsp. salt.

I kept the butter, sugar, eggs, almond and vanilla extracts the same. I also kept the amount of chocolate chips to use in the cake the same-I DID combine dark chocolate chips and regular semi-sweet chocolate chips with 1/8 cup all-purpose flour! When I prepared the glaze, I'd made a large amount of a chocolate glaze consisting of: 3/4 cup evaporated milk and 1-1/2 cups chocolate chips, then I measured out 1/3 cup of this chocolate glaze. I added: 1/4 cup margarine, 2 to 2-1/2 cups confectioners' sugar and 1/4 tsp. almond extract.
I decided not to garnish the cake with almonds! I DID glaze the cake after I removed it from the pan-I cooled 15 minutes and ran a knife around edge to loosen cake. I then DID carefully apply the glaze to the cake, using one of those Wilton icing spreaders and the glaze adhered! This is a great recipe!
Thank you so much for sharing this with Taste of Home!"

MY REVIEW
Spiffy64 User ID: 5125460 62319
Reviewed Mar. 10, 2013

"Very delicious and rich. Came out of pan nicely and smelled heavenly while baking! I will definitely make again. Possibly putting chopped nuts in the batter! YUMMY!"

MY REVIEW
tsuop User ID: 6274346 130869
Reviewed Sep. 28, 2012

"A friend made this & took it to a Church supper, RAVE reviews!! I have not made it but plan to just as soon as I gather all the ingredients. She used sliced almonds, elegant!!"

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