SOUR CREAM CHOCOLATE CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE SOUR CREAM CAKE
Found this recipe at SmittenKitchen. This cake just bowled me over! Super moist and flavorful, but really light. It's hands-down the best from-scratch cake I've ever made, so I posted here for safekeeping!
Provided by eknecht
Categories Dessert
Time 45m
Yield 1 three layer cake, 12-16 serving(s)
Number Of Ingredients 11
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/.
Nutrition Facts : Calories 460.3, Fat 23.7, SaturatedFat 5.3, Cholesterol 41, Sodium 433.6, Carbohydrate 61.3, Fiber 2.4, Sugar 42.5, Protein 4.7
SOUR CREAM CHOCOLATE CAKE
This recipe comes from Dede Wilson's "The Wedding Cake Book". It's a rich chocolate cake that is not too light or too dense. I have made a few adjustments. This cake freezes well.
Provided by Chef Jean
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Line 2,8 or 9 inch cake pans with parchement paper, grease and flour bottom and sides of pans.
- Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- Cream the butter until fluffy. Gradually add the sugars scraping the bowl once or twice during this process.
- Add the eggs, one at a time, scraping bowl after each addition.
- Alternately add the flour mixture and sour cream in three additions. When adding the flour, pulse the mixer on and off to avoid flour flying everywhere. After all he flour and sour cream have been blended in, scrape bowl and mix for an additional minute.
- Pour the batter(it is quite thick) into the cake pans and smooth the top with a spatula. Bake for 35 to 45 minutes or until a toothpick inserted the center cames out clean.
Nutrition Facts : Calories 499.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 107.2, Sodium 379.9, Carbohydrate 64, Fiber 1.4, Sugar 30.9, Protein 6.3
CHOCOLATE CHIP SOUR CREAM SNACK CAKE
In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.
Provided by Joy Cho
Time 1h45m
Yield 16 servings (one 8-inch square cake)
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
- Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
- Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
- Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.
WORLD'S BEST CHOCOLATE SOUR CREAM CAKE
This recipe comes from "Rosie's All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" and is perfect in every way. It has been THE chocolate cake recipe in our house for better than a decade.
Provided by Lisa Lynn
Categories Dessert
Time 55m
Yield 1 2layer cake
Number Of Ingredients 9
Steps:
- Preheat oven to 345 degrees.
- Lightly grease 2 8" layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
- Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
- Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
- Do not wait for a crust to form.
- 35-38 minutes.
- Cool, frost, enjoy!
THE WORLD'S FASTEST CHOCOLATE SOUR CREAM CAKE!! MAYBE THE BEST!
So so so good! So so so little work. Well, yeah, come on, you DO have to measure the ingredients. And a simple glaze would be good. But if you are really, I mean REALLY, pressed for time, place a paper doily on the cake, sift confectioner's sugar over it, lift carefully and there you have it. And this is sooo much better than a cake mix. I use an 8" square scalloped pan; that makes it look really special. Nawww, that's not cheating. It's just taking a little help where you can find it! Recipe was found somewhere on the internet April, 1998. That's how long I've been making it.
Provided by Jezski
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 302.8, Fat 8.8, SaturatedFat 4.7, Cholesterol 50.9, Sodium 350, Carbohydrate 52, Fiber 1.1, Sugar 34.8, Protein 4.5
SOUR CREAM CHOCOLATE CAKE
I make this rich cake once a year or if someone asks me to make it for their birthday...The recipe has to be at least 30 years old.
Provided by wjorma
Categories Dessert
Time 1h
Yield 12 slices, 12 serving(s)
Number Of Ingredients 16
Steps:
- Melt the chocolate and cool just a little. Place it and.
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 cups sugar
- 1 cup cold water
- ¼ cup shortening (like Crisco)
- 2 teaspoons real vanilla
- 2 whole eggs
- ¾ cup sour cream
- into a large bowl and Beat 3 1/2 minutes scraping if necessary -- the consistency will be a little thicker than a box cake mix.
- pour into 2 Pam sprayed round cake pans bake at 350 for 30 - 45 minute ( depends on oven & pan size).
- cool & make the icingbu melting the 3 oz. chocolate,3 cups powdered sugar,1/2 cup sour cream and 2 teaspoons real vanilla; beat until smooth & put on the cake. Refrigerate any leftover cake.
Nutrition Facts : Calories 549.6, Fat 23.8, SaturatedFat 12.7, Cholesterol 57, Sodium 298.9, Carbohydrate 85.1, Fiber 3.3, Sugar 63.9, Protein 5.9
CHOCOLATE SOUR CREAM COFFEE CAKE
Make and share this Chocolate Sour Cream Coffee Cake recipe from Food.com.
Provided by dojemi
Categories Breads
Time 1h20m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Cream together the butter and sugar.
- Add eggs one-at-a-time.
- Gradually add the flour, baking powder, baking soda and salt.
- When dry ingredients are completely blended, add the sour cream& vanilla.
- Fold in the chocolate bits.
- Prepare streusal by mixing all ingredients together.
- Pour 1/2 of the batter into prepared loaf or tube pan.
- Top with 1/2 of the streusal.
- Add remaining batter on top of streusal.
- Top with with remaining streusal.
- Bake for one (1) hour at 350 degrees.
MOM'S SOUR CREAM CHOCOLATE (SHEET) CAKE
This is so simple, so good, so light and made from scratch. It just doesn't need frosting. My very favorite cake from childhood.
Provided by BarbryT
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Dissolve cocoa in the boiling water.
- Dissolve soda in a little water.
- Cream sugar and butter.
- Add sour cream to sugar and butter, mix, then add cocoa and water and mix.
- Add 1 C flour, the eggs, the other C of flour, then water with soda.
- Mix well.
- Pour into 8"x13" sheet pan.
- Bake at 350 F for about 1/2 hour to 40 minutes.
Nutrition Facts : Calories 340.2, Fat 13.6, SaturatedFat 8.1, Cholesterol 81.6, Sodium 188.4, Carbohydrate 52.1, Fiber 1.8, Sugar 33.5, Protein 5.1
CHOCOLATE SWIRL SOUR CREAM COFFEE CAKE
My daughter made this coffee cake for some of us here at the home! Needless to say, we want to know when we will be treated again? Hint, hint.:)
Provided by Manami
Categories Breads
Time 2h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- MAKE FILLING AND TOPPING:.
- Place sugar, pecans and cinnamon in food processor.
- Cover and pulse until nuts are coarsely chopped.
- Transfer 3/4 cup of mixture to small bowl and stir in chocolate for filling.
- To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly for topping.
- MAKE CAKE:
- Preheat oven to 325°F
- Butter bottom and sides of 9-inch springform pan & dust pan with flour, tapping out excess.
- Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
- Beat butter at medium-high speed in mixing bowl for 1 minute or until creamy, using electric mixer at medium-high speed.
- Gradually add sugar and beat at high speed until well blended and light, about 2 minutes.
- Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as necessary.
- Beat in vanilla extract.
- Reduce speed to low and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients and mixing just until combined.
- Scrape half of batter into prepared pan and smooth top.
- Sprinkle with filling.
- Scrape remaining batter over filling and smooth top.
- Sprinkle with topping.
- Bake 65 to 75 minutes or until toothpick inserted into center of cake comes out clean and cake pulls away from edge of pan.
- Let cake cool in pan set on wire rack for 10 minutes.
- Remove side of pan and cool completely.
- Dust cake lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 668.5, Fat 40.5, SaturatedFat 20.5, Cholesterol 155.6, Sodium 255.5, Carbohydrate 72.9, Fiber 3.5, Sugar 41.4, Protein 8.6
GERTIE'S CHOCOLATE SOUR CREAM CAKE
This chocolate cake is a very old family favorite. My Grandmother Gertie made this for birthdays and special occasions, my Daddy's favorite cake. DH says it's richer than Bill Gates. This is an old tried and true recipe. My mother made it with vanilla frosting, but Gertie always made the double punch with chocolate sour cream frosting. Gertie always made several layers, Mom made a big sheet cake, cooking time depends on how you want to make it. My mother and Gertie are gone now. My sweet sister made this cake for me for my birthday (Gertie style), and I realized I had never shared the recipe. I hope y'all will enjoy it.
Provided by TxGriffLover
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine sugar and cocoa.
- Combine butter and boiling water. When butter has melted, add the cocoa/sugar mixture.
- Sift and add flour, baking soda, salt.
- Add the eggs, sour cream and vanilla.
- Bake at 325º 30 minutes or so.
Nutrition Facts : Calories 468.6, Fat 16.1, SaturatedFat 9.4, Cholesterol 84.5, Sodium 441.3, Carbohydrate 76.3, Fiber 1.5, Sugar 50.6, Protein 5.8
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