Chocolate Sour Cream Cake Sooo Moist Food

CHOCOLATE SOUR CREAM CAKE

Steps:

• To make the cake, preheat oven to 350°F. Butter and flour three 8-inch or 9-inch cake pans and line bottoms with parchment paper.
• In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda.
• In another bowl, whisk together eggs, sour cream, and vegetable oil. Add coffee and whisk until smooth.
• Add wet ingredients all at once to the dry ingredients and whisk until no streaks of dry ingredients remain. Do not overmix.
• Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
• Melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes.
• In another bowl, combine the sour cream, vanilla extract, and ¼ cup corn syrup. Add the melted chocolate and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. (¼ cup was just the right amount for me.) The icing will have a thin consistency, but will continue to thicken as it cools to room temperature.
• To make the filling, beat whipping cream to medium peaks. Fold together with 1 cup of the chocolate sour cream frosting until combined.
• Place one cake layer on a cake stand or plate and cover the top with half of the filling. Place another layer on top, followed by the rest of the filling.
• Frost cake with chocolate sour cream frosting as desired.. Store the cake in the fridge until ready to serve, along with any leftovers.

CHOCOLATE SOUR CREAM CAKE - SOOO MOIST

Steps:

• For the cake: Preheat oven to 350 degree prepare 3 - 9 in. round cake pans, grease and flour. I cut parchment paper, spray non stick cooking spray under the paper, and on it, then flour.
• Gather your ingredients
• Dissolve cocoa in boiling water; set aside. In a mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla.
• Combine flour, baking soda, baking powder and salt.
• Add to creamed mixture alternately with cocoa mixture and sour cream.
• Pour into the three prepared cake pans. Bake at 350 degrees for 30 - 35 minutes or until a tooth pick inserted near the center comes out clean.
• Cool for 10 minutes, remove from pans to wire racks to cool completely.
• Frosting: In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. This frosting recipe is for a two layered cake. Double or make 1 1/2 batches.
• Assemble the cake, and enjoy! I baked three cakes, but only used two. I froze the third one for a later use.

SOUR CREAM CHOCOLATE CAKE

Steps:

• Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. 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 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. 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. If desired, decorate with sprinkles. Store in the refrigerator.

CHOCOLATE SOUR CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottoms and sides of three 8-inch round cakepans.
• Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
• Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl, and whisk to combine them well.
• Add the oil and sour cream and half the water, whisk to blend; then gradually beat in the remaining water.
• Blend in the vinegar and vanilla, and whisk in eggs, beating until well blended.
• Scrape down the sides of the bowl and be sure the batter is well mixed.
• Divide among the 3 prepared cake pans.
• Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
• Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
• (Note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.).
• Frost with desired frosting. For the Peanut Butter Frosting and Glaze with the original recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/.

THE BEST CHOCOLATE CAKE

Steps:

• For the cake: Arrange a rack in the center of oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Dust the bottom and sides of each pan with Dutch-process cocoa powder, tapping out excess.
• Sift the cocoa powder, flour, baking soda and baking powder into the bowl of a stand mixer. Beat on low speed to combine. Add the eggs, egg yolks, brown sugar, sour cream, oil, vanilla, salt and 1 cup of hot water. Beat on medium speed until completely smooth, about 3 minutes.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• Trim the domes of the cake rounds with a large serrated knife so the tops are flat.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool to room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• To assemble the cake: Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, cut-side down, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 3/4 cup of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides, swirling decoratively.

SOUR CREAM DARK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
• Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
• Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
• Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
• Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
• Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.

THE WORLD'S FASTEST CHOCOLATE SOUR CREAM CAKE!! MAYBE THE BEST!

Steps:

• Add all ingredients at once. Mix until smooth, not too long
• Use greased and floured 8" square pan.
• Bake at 325 for 25-30 minutes.

CHOCOLATE SOUR CREAM BUNDT CAKE (COOK'S ILLUSTRATED)

Steps:

• FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350°F.
• FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
• In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
• Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges.