Sour Cream Chocolate Cake
Total TimePrep: 35 min. Bake: 30 min. + cooling
- 1 cup baking cocoa
- 1 cup boiling water
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup butter, cubed
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4-1/2 to 5 cups confectioners' sugar
- 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.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 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.
Nutrition Facts1 slice: 692 calories, 30g fat (18g saturated fat), 119mg cholesterol, 451mg sodium, 102g carbohydrate (75g sugars, 3g fiber), 7g protein.
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Jan 9, 2018
I too had trouble with this recipe, it came out quite dry. Wondering what I may have done? The taste was definitely there just dry.
Dec 9, 2017
I prepared this recipe to the "T" the cake was dry and crumbly...very little "chocolate" taste...the frosting was OK, but not up to my chocolate standard either...reading others' comments it appears they have, or will go to great lengths to alter the recipe to meet their standards, or taste...which in my opinion should not have to be done...
May 21, 2017
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.
Nov 21, 2016
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 !
Mar 4, 2016
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.
Nov 17, 2015
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.
Oct 23, 2015
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...
Oct 25, 2014
Best chocolate cake ever
Oct 11, 2014
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.
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.