SOUR CREAM DEVIL'S FOOD CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F/180 C/Gas Mark 4.
- Grease and flour two 9-inch cake pans.
- In a bowl, combine the flour, baking powder, and salt. Mix to blend thoroughly.
- In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Stir the baking soda into the sour cream or buttermilk.
- Add the dry ingredients to the butter and sugar mixture alternating with the sour cream mixture; beat well after each addition.
- In a cup or small bowl, combine the cocoa powder with the hot water; mix until smooth.
- Add the cocoa and hot water mixture to the batter along with the vanilla; beat until smooth.
- Spread the batter in the prepared cake pans.
- Bake for 30 to 40 minutes, or until the cake springs back when touched lightly with a finger.
- Cool in the pans on racks for 10 minutes. Carefully remove the cakes and cool completely on the racks.
- Frost with chocolate or fluffy white frosting, or your favorite icing.
- Serve and enjoy!
Nutrition Facts : Calories 444 kcal, Carbohydrate 66 g, Cholesterol 90 mg, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, Sodium 278 mg, Sugar 38 g, Fat 18 g, ServingSize 8 servings, UnsaturatedFat 0 g
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.
DEVIL'S FOOD CAKE WITH CHOCOLATE-SOUR CREAM FROSTING
Beat sour cream and a splash of coffee into melted chocolate for an outrageous frosting for rich chocolate cake.
Provided by Food Network Kitchen
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly butter 2 9-inch round cake pans and line the bottoms with parchment.
- Whisk the flour, baking soda, baking powder, and salt together in a medium bowl and set aside. Bring 1 1/4 cups water and the milk to a boil in a small saucepan. Remove from heat and keep warm.
- Beat the butter in a large bowl with an electric mixer on medium speed until smooth. Add the sugar, increase the speed to medium-high and beat until light and fluffy, stop to scrape down the sides of the bowl occasionally, about 4 minutes. Add the cocoa and vanilla, and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, one at a time, and beat for 1 minute between each addition. Reduce the mixer to low and beat in the flour in four additions. Carefully pour the hot milk mixture into the batter. Use a rubber spatula to stir until smooth. Evenly divide batter between the prepared pans and lightly tap the pans on the counter.
- Bake until the cakes begin to pull away from sides of the pan and the centers spring back to the touch, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely.
- For the frosting: Bring about 1-inch of water to a simmer in a medium saucepan. Put the milk and semisweet chocolates in a heatproof bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate completely melts and is smooth. Let cool slightly and then stir in the sour cream, coffee and vanilla until smooth. Beat with an electric mixer on medium speed until the frosting is silky and fluffy. (Use the frosting right away as it will become firm as it sits.)
- Put one cake layer on a serving plate or platter spread about one-third of the frosting all the way to the edge of the cake. Put the second cake layer on top. Frost the top and sides with the remaining frosting.
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
CHOCOLATE SOUR CREAM MARBLE CAKE
Steps:
- Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add yolks, incorporating well.
- Sift together flour and baking powder. On low speed add flour to butter mixture alternating with sour cream and half and half. In a clean bowl, whip whites until stiff. Gradually add sugar and whip until glossy. Fold into batter. In separate bowl stir together cocoa, coffee and baking soda. Take off 1/3 of the batter and stir in cocoa mixture. Drop spoonfuls of each colored batter into 6 nonstick mini bundt cake pans. Bake at 350 for 35 to 40 minutes or until firm to the touch. Let cool in pan then turn out. Serve with warm chocolate sauce and banana-walnut ice cream
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.
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
While there are plenty of chocolate cake recipes here, I didn't want this one to be left out. This came from and old TOH magazine.
Provided by Lisa Lou Who
Categories Dessert
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve cocoa in water and 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 dry ingredients to wet mixture alternately with cocoa mixture and sour cream.
- Pour into 3 greased and floured 9" round cake pans.
- Bake at 350 for 30-35 minutes or until toothpick comes out clean.
- Cool for 10 minutes and remove from pans.
- Cool Completely before frosting.
- Frosting:.
- In heavy saucepan melt chocolate chips and butter over low heat.
- Cool 5 minutes.
- Place in a mixing bowl and add sour cream and vanilla. Mix well.
- Add sugar and beat until light and fluffy.
- Spread between layers and over top and sides of cake.
- Leftovers must be refrigerated.
Nutrition Facts : Calories 1372.1, Fat 63.2, SaturatedFat 37.7, Cholesterol 222.6, Sodium 800.3, Carbohydrate 197.8, Fiber 5.3, Sugar 144.8, Protein 13.3
CHOCOLATE SOUR CREAM POUND CAKE
This decadent chocolate sour cream pound cake is a delicious dessert, topped with a heavenly chocolate ganache.
Provided by Chrysti Benner
Categories Cakes
Time 1h50m
Number Of Ingredients 12
Steps:
- Preheat oven to 325F. Grease a 10-inch tube pan well and dust with cocoa powder (or flour).
- In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until fluffy.
- Add in eggs, one at a time, mixing well after each addition.
- With the mixer on low speed, alternate adding flour mixture and sour cream, beginning and ending with the flour mixture. The batter will be thick at this point.
- With the mixer still on low speed, gradually add the hot water to the batter. After it becomes incorporated into the batter, increase speed to medium for 1 minute, then turn off.
- Pour batter into prepared tube pan. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for at least 15 minutes, then gently slide a knife along the edge to loosen from the pan before inverting the cake onto a serving plate to cool completely.
- Once cake is cool, prepare the ganache. Add chocolate chips to a mixing bowl. Heat cream in a small saucepan over medium-high heat, stirring often, until it is steaming and small bubbles are just beginning to form along the edges of the pan. Do NOT boil the cream.
- Pour the hot cream over the chocolate chips and allow to sit for 5 minutes without stirring. Once the time has elapsed, use a spatula to mix until smooth.
- Let the ganache sit for about 15 minutes, which will allow it to thicken slightly. It will still be pourable, but not super runny at this point. Drizzle over the cooled cake.
Nutrition Facts : Calories 564 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 322 grams sodium, Sugar 46 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHOCOLATE SOUR CREAM POUND CAKE
Make and share this Chocolate Sour Cream Pound Cake recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream sugar and butter until light.
- Add soda and vanilla.
- Add one egg at a time, alternating with small amounts of flour until all the flour and eggs are used.
- Add cocoa and sour cream. Mix until just blended.
- Pour into greased and floured tube cake pan.
- Bake at 325° for 1 1/2 hours or until done.
Nutrition Facts : Calories 531.7, Fat 22.4, SaturatedFat 13, Cholesterol 154.8, Sodium 181, Carbohydrate 76.4, Fiber 1.3, Sugar 50.3, Protein 7.6
CHOCOLATE SOUR CREAM CAKE
Incredibly rich and moist chocolate cake. The secret ingredient in both the cake and the icing is sour cream!
Provided by Annalise
Categories Dessert
Time 1h5m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 824 kcal, Sugar 65 g, Sodium 665 mg, Fat 45 g, SaturatedFat 26 g, Carbohydrate 101 g, Fiber 7 g, Protein 11 g, Cholesterol 123 mg, ServingSize 1 serving
SOUR CREAM STREUSEL COFFEE CAKE RECIPE
This is my FAVORITE recipe for Sour Cream Coffee Cake! My main complaint with Coffee Cake is that there is usually too much cake, not enough streusel. This recipe gives you the max amount of streusel without ruining the light fluffiness of the cake! A vanilla drizzle finishes it off for the perfect cake-for-breakfast situation.
Provided by Karen
Categories Dessert
Time 1h5m
Number Of Ingredients 21
Steps:
- Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
- Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
- Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
- For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
- Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
- Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
- In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
- Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
- Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
- Spread another 2 cups batter on top and spread it around as best you can.
- Add another 1 cup streusel on top.
- Add the rest of the batter and spread evenly.
- Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
- Bake the cake at 350 for 25 minutes.
- Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
- Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
- Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
- Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
- Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
- Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
- The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
- This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.
Nutrition Facts : ServingSize 1 slice, Calories 553 kcal, Fat 29 g, SaturatedFat 18 g, Cholesterol 114 mg, Sodium 700 mg, Carbohydrate 68 g, Fiber 2 g, Sugar 35 g, Protein 6 g, TransFat 1 g, UnsaturatedFat 9 g
SOUR CREAM CHOCOLATE CHIP CAKE
Make and share this Sour Cream Chocolate Chip Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Butter a 10- to 12-cup Bundt pan; dust with flour.
- For topping:.
- In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
- For batter:.
- Sift flour, baking powder, and baking soda into a medium bowl and set aside.
- Using an electric mixer, cream butter and sugar until completely blended.
- Beat in eggs and then sour cream until the mixture is creamy and smooth, slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture.
- Stir in the cinnamon and vanilla and mix until batter is well blended.
- Sprinkle whole pecans on the bottom of the prepared pan.
- Evenly distribute 1/4 cup of topping in the pan.
- Fold the remaining topping into the batter until mixed well.
- Pour the batter into the pan, spread evenly, and bake 35-40 minutes.
- To test that the cake is done, insert a tester into the center, if the cake is done, it will come out clean, without any batter sticking to it.
- Cool the cake for at least 20 minutes in the pan.
- Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely.
- Invert the plate and pan at the same time and place on a flat surface.
- Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate.
- Sprinkle with powdered sugar to decorate.
- Note: This cake freezes well and may be made up to two days in advance.
CHOCOLATE CHIP SOUR CREAM CAKE
I've been making this cake for years. It's a wonderfully moist pound cake, with chocolate chips . . . definitely not a low cal recipe! This recipe freezes extremely well.
Provided by Galley Wench
Categories Dessert
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugar and butter.
- Beat in eggs.
- Sift together dry ingredients.
- Alternately add dry ingredients and sour cream to mixture.
- Stir in vanilla, nuts and chocolate chips.
- Pour into well greased 10" tube pan.
- Bake at 350 degrees for 1 hour 15 minutes or until done.
- Cool before removing from pan.
SOUR CREAM CHOCOLATE CAKE
The ultimate in moist chocolate cakes, this Sour Cream Chocolate Cake is a great take-along dessert for picnics and potlucks. Top with sour cream frosting for a delicious chocolate dessert.
Provided by Julie Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 10x15 inch (4-4.5 quart) glass baking dish with non-stick cooking spray.
- In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Sift the flour, cocoa powder, baking soda, and salt into another large mixing bowl. Whisk to combine. Add the wet mixture and sour cream to the dry ingredients and beat with an electric mixer just until well blended. Add the boiling water then stir until combined.
- Pour the batter evenly into the prepared baking dish. Bake at 350 degrees for 45 minutes until a toothpick or knife is inserted into the center of the cake and comes out clean. Set the cake aside to cool.
- Microwave the butter in a microwave safe bowl just until melted. Stir in the semi-sweet and unsweetened chocolate. Microwave in 30 second intervals, stirring between each interval, until the chocolate is melted.
- In a large mixing bowl, combine the melted chocolate and butter mixture, powdered sugar, sour cream, and vanilla; beat with an electric mixer until smooth.
- Spread the frosting evenly onto the cooled to room temperature cake.
- Makes 18 servings. Leftover cake should be covered tightly and refrigerated.
Nutrition Facts : Calories 607 kcal, Carbohydrate 90 g, Protein 5 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 97 mg, Sodium 435 mg, Fiber 2 g, Sugar 71 g, ServingSize 1 serving
SOUR CREAM CHOCOLATE BUNDT CAKE
Make and share this Sour Cream Chocolate Bundt Cake recipe from Food.com.
Provided by Randi0721
Categories Dessert
Time 1h30m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325.
- All ingredients should be room temperature.
- Grease and flour 10 cup bundt pan.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar in electric mixer until light and fluffy.
- Add eggs and vanilla.
- On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended.
- Fold in chocolate.
- Pour batter into pan and spread batter to sides.
- Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting.
- Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved.
- Remove from heat and stir in liqueur.
- Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.
CHOCOLATE SOUR CREAM CAKE- SCRATCH RECIPE
This moist, decadent Chocolate Sour Cream Cake is the perfect scratch chocolate layer cake!
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees. Grease and flour three 9 inch pans. This recipe uses the Reverse Creaming Method of Mixing.
- Add dry ingredients to the bowl of your mixer and mix for one minute to blend (sugar, flour, cocoa, baking soda, baking powder, and salt)
- Add butter a few slices at a time and mix until it reaches a crumbly, sandy texture. Be careful not to over-mix beyond "sandy" consistency.
- In another bowl, combine sour cream, eggs, milk, and vanilla. Using a fork, mix together. This is all of your wet ingredients except for the coffee, it will be added to the batter later.
- Set a timer for 1 ½ minutes and SLOWLY add half of your egg mixture to your butter/flour mixture while mixing. Start mixer on low speed then increase to medium for the remainder of the 1 ½ minutes. Do Not Mix Above Medium Speed.
- Stop mixer, scrape the sides and bottom of bowl, and add half of the remaining egg mixture. Mix on medium speed for 20 seconds.
- Stop mixer, scrape down the sides if necessary, and add the last of the egg mixture. Mix for 20 more seconds on medium speed.
- Slowly add HOT coffee and mixing for 30 seconds to blend. Batter will be runny but that is okay!
- Make sure the mixing bowl and beaters are clean without a trace of grease. Any grease will keep the egg whites from increasing to full volume.
- Use a separate bowl to separate the eggs. You will be using only the whites and if a yolk happens to break and gets mixed in, the recipe will not work. Place the egg whites into the bowl of your mixer and add the vanilla. Set aside until time to beat the whites.
- In a saucepan, add the water, sugar, cream of tartar (or white corn syrup). Cook on medium/high heat. Do not stir, or stir just enough to distribute the sugar. You don't want sugar crystals sticking to the sides of the pan. The mixture will begin to boil and become clear. After it boils for a minute or so, remove from the heat, you will be able to see that the sugar has dissolved.
- Beat the egg whites and vanilla to the soft peak stage. This happens rather quickly. At soft peak stage, the egg whites will not form peaks but will just fall over, cloud like. At this time, with the mixer beating on low speed slowly pour in a small stream of the hot sugar syrup into the egg whites. Avoid hitting the beaters as you pour because the hot syrup could splash onto you. Increase the mixer to high speed and beat approximately 7 minutes ( it could be longer if using a hand mixer) until stiff peaks form (stiff peaks stand straight up).
- The frosting should be used right away as it sets up rather quickly. The cake can be kept at room temperature or refrigerated. Leftover frosting can be refrigerated or frozen. We found that we did not need to rewhip, but instead just used a fork to lightly stir.
- Makes 10 cups frosting
- (This recipe can be halved. The recipe posted is doubled so that I would have plenty for filling, frosting, and decorative piping).
This Old Fashioned Sour Cream Chocolate Cake is an easy, light and delicious homemade chocolate cake! It's perfect for any celebration, birthdays, Black Forest Cake or cupcakes and pairs well with any frosting!
Provided by Terri Gilson
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F/175 degrees C and grease cake pan(s) with non-stick spray. *I use Wilton Cake Release for best results
- Sift together cake and pastry flour, baking soda and salt; set aside.
- Cream butter in mixer for 2 minutes, then gradually add brown sugar and continue beating for 5 minutes. Add eggs one at a time, beating well after each addition.
- Add vanilla and chocolate. Alternately blend in flour mixture and sour cream, one third at a time, on low speed of electric mixer.
- Add boiling water; blend well. (***Batter will be thin.) Pour into prepared 8 or 9 inch round layer cake pan or deep square pans and/or cupcakes tins.
- Bake at 350 degrees for 35 to 40 minutes if making layer cakes, but about 5- 10 minutes longer for a deeper 8 or inch square cake (as in photos), or until cake tester inserted into center comes out clean. * Cupcakes need to be baked for about half the time ( 15 - 20 minutes)
- Cool in pans for 10 minutes. Remove and finish cooling on racks. Frost as desired.
Nutrition Facts : Calories 382 kcal, Carbohydrate 64 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 362 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
SOUR CREAM CHOCOLATE CAKE
Categories Cake Mixer Chocolate Dairy Dessert Bake Kid-Friendly Cream Cheese Birthday Sour Cream Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 9-inch round double layer cake
Number Of Ingredients 18
Steps:
- Make cake layers:
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, knocking out excess flour.
- Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, water, and vanilla.
- In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well.
- Divide batter between prepared pans and smooth tops. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks to cool completely. Cake layers may be made 1 week ahead and frozen, wrapped well in plastic wrap. Thaw layers before proceeding with recipe.
- Make frosting:
- In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined well.
- Assemble cake:
- Arrange 1 cake layer on a large plate and spread with about 3/4 cup frosting. Top frosting with remaining cake layer. If making tepee birthday cakes, stop here and reserve remaining frosting. If making conventional layer cake, spread top and side of cake with remaining frosting.
More about "sour cream chocolate cake food"
CHOCOLATE SOUR CREAM POUND CAKE RECIPE - FOOD & WINE
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- Preheat the oven to 350°. Butter and flour a 10-cup Bundt pan. In a large bowl, sift the flour with the cocoa powder, baking soda and salt. In a standing electric mixer fitted with the paddle attachment, beat the softened butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract. At low speed, beat in the dry ingredients in 3 additions, alternating with 3 additions of the sour cream. Gradually beat in the boiling water.
- Pour the cake batter into the prepared pan and bake in the lower third of the oven for about 65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Dust lightly with confectioners' sugar before slicing and serving.
SOUR CREAM CHOCOLATE CAKE WITH STEP-BY-STEP PHOTOS | EAT ...
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- To make the frosting, melt the chocolate and butter in a bain-marie or a bowl over a pan of simmering water, taking care not to let the bowl come into contact with the water.
- Cut four thick strips of baking paper and place them on a large plate or cake stand in the shape of a square. The baking paper is to help keep the serving plate clean while you are frosting the cake.
TRIPLE-LAYER SOUR CREAM CHOCOLATE CAKE - FOOD & WINE
From foodandwine.com
- Preheat the oven to 350° and position the racks in the center and lower thirds. Butter three 9-by-2-inch round cake pans and line with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
- In a medium saucepan, bring the cream, butter, sugar and salt just to a simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until smooth. Stir in the coffee and vanilla. Let cool completely, stirring occasionally.
SOUR CREAM CHOCOLATE CAKE RECIPE WITH SOUR CREAM - DAISY BRAND
From daisybrand.com
- In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute). Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed. Add 1/2 cup of the water; beat at low speed until mixed. Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary. Beat at medium speed for 2 minutes. Beat in 1 cup of the sour cream until mixed.
- Pour the batter evenly into the pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove the cake pans from the oven and cool in the pans for 10 minutes. Remove the cakes from the pans; cool completely.
CRISPY CHOCOLATE CAKE WITH HAZELNUT, SOUR CREAM, EGGS, AND ...
From more.ctv.ca
- Preheat the oven to 350°F. Lightly grease a 23 centimeter springform pan with softened butter or nonstick cooking spray. (You can use any 23 centimeter cake pan, but line it with parchment paper with some overhang so you can easily remove the finished cake.) Sprinkle the inside with sugar and rotate the pan to coat the bottom and sides evenly; tap out excess.
- Make the cake. Combine the chocolate, Nutella, and butter in a large heatproof bowl. Set the bowl over a small pot of simmering water and heat, stirring often, until the chocolate and butter have melted and you can stir everything together to a smooth, creamy mixture. Remove from the heat and set aside. (Alternatively, microwave in 30-second increments until evenly melted.)
- Separate four of the eggs, placing the whites in a large mixing bowl (either a bowl fitted for a stand mixer or a bowl large enough to handle a hand mixer). Place the yolks in another large bowl and add the hazelnut flour, cocoa powder, salt, and the remaining two whole eggs and whisk to blend well. Using a spatula, gently and gradually mix the egg yolk mixture into the melted chocolate mixture (don’t use a whisk here; the batter is quite thick and will get stuck in the wires).
DEVIL’S FOOD CAKE MIX DOCTORED UP - JOYFUL HOMEMAKING
SOUR CREAM CHOCOLATE CAKE - SAVOR THE FLAVOUR
From savortheflavour.com
- Beat the butter and salt until smooth in the bowl of a stand mixer fitted with the paddle attachment. Add the jam and beat until fluffy, then scrape down the sides of the bowl and sift in the powdered sugar. Beat until smooth.
CHOCOLATE SOUR CREAM CAKE | RECIPES - HERSHEYLAND
From hersheyland.com
- Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. .
DEVIL'S FOOD CAKE WITH SOUR CREAM CHOCOLATE FROSTING - EL ...
From elmundoeats.com
- Prepare 3 pans of 6 inch (15 cm) diameter. Butter, line and flour them. Place cake strips around the pans and set aside.
- Chop chocolate into small pieces and add into a bowl together with butter and salt. Mix instant coffee with hot water until coffee is dissolved and add it into the bowl also.
- Optional: I slice off the top of the cakes a bit to discard the crusty part. You don't need to do this if you don't want to.
CHOCOLATE SOUR CREAM CAKE (DOCTORED CAKE MIX) - MY CAKE SCHOOL
From mycakeschool.com
- In a separate bowl, combine the dry ingredients and stir or whisk to blend. In your mixing bowl, combine sour cream, water, eggs, & flavorings. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.
- Pour into three 8 x 2 inch round pans that have been greased and floured. Bake at 325 degrees until the middle of cake springs back when touched or a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- *This also works well for cupcakes! Bake cupcakes at 350 degrees for 18 to 20 minutes. Remove cupcakes from the pan immediately and cool on a baking rack.
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- Mix the sour cream (a/o yogurt if using) and baking soda and leave on the side for approx. 15 minutes.
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