MOIST CHOCOLATE LAYER CAKE
I make a moist chocolate cake for my birthday. I didn't buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband's birthday cake.
Provided by Jovy
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
- Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
- Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.
Nutrition Facts : Calories 460 calories, Carbohydrate 57.1 g, Cholesterol 41.1 mg, Fat 24.9 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 476.5 mg, Sugar 34.7 g
CHOCOLATE CAKE WITH SOUR CREAM
This luscious chocolate layer cake gets wonderful moistness from sour cream. Its irresistible topping and marvelous from-scratch goodness make it a classic! I keep the recipe handy for birthdays, holidays and other special occasions.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 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 large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.
Nutrition Facts : Calories 477 calories, Fat 15g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 356mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM DARK CHOCOLATE CAKE
A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.
Provided by Tami Baity
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 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.
SOUR CREAM CHOCOLATE LAYER CAKE
Make and share this Sour Cream Chocolate Layer Cake recipe from Food.com.
Provided by truebrit
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
- Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled).
- Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.
- Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.
- Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.
- Bake in a preheated 350 degree F.
- Oven for 35 minutes or until cake tests done.
- Cool in pans on racks for 10 minutes.
- Remove from pans and cool completely on the racks.
- Place one cake layer on serving plate.
- Spread with Sour Cream / Chocolate Frosting.
- Top with second cake layer.
- Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.
- SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well.
- Add chocolate which has been melted and cooled and vanilla.
- Beat until smooth.
- Try this little trick when making this cake.
- Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.
- Place the trimmed side down (layer should be upside down).
- Then frost between layers and place the other layer on right side up and finished frosting.
- It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.
- Also the trimmings are great eating just plain for the cook or for the kids.
Nutrition Facts : Calories 546.6, Fat 23.8, SaturatedFat 12.9, Cholesterol 57, Sodium 421.9, Carbohydrate 84.9, Fiber 3.3, Sugar 63.7, Protein 5.9
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!
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
CHOCOLATE LAYER CAKE
Steps:
- Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
- Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.
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.
SOUR CREAM CHOCOLATE CHIP LAYER CAKE
Make and share this Sour Cream Chocolate Chip Layer Cake recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly grease 2 8in cake pans.
- Stir flour with baking powder, baking soda and salt.
- Beat butter with brown sugar in a separate bowl until light and fluffy.
- Beat in eggs, one at a time, add vanilla.
- Whisk 1/2 cup sour cream with milk.
- On low speed, alternately beat in flour and sour cream mixtures, in 2 additions, until batter is smooth.
- Stir in 3/4 cup chocolate chips until evenly distributed.
- Divide batter equally between the prepared pans.
- Bake 25 minutes or until a toothpick inserted in the center of each cake comes out clean.
- Cool 10 minutes, turnout onto rack to cool completely, once cooled, cut each cake into 2 layers.
- Melt remaining chocolate chips in the microwave on med for 1-2 minutes, stirring every 30 seconds.
- Stir in remaining sour cream, beat until fluffy. Chill 15 minutes or until frosting is smooth and approx as thick as peanut butter.
- Use to frost layers and top of cooled cake.
Nutrition Facts : Calories 789, Fat 43.8, SaturatedFat 26.4, Cholesterol 114.7, Sodium 469.4, Carbohydrate 99.6, Fiber 4, Sugar 64.9, Protein 8.8
OLD FASHIONED SOUR CREAM FUDGE CAKE
Make and share this Old Fashioned Sour Cream Fudge Cake recipe from Food.com.
Provided by Shar-on
Categories Dessert
Time 1h10m
Yield 1 9" layer cake
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350 degF.
- Sift tog.
- flour, baking soda and salt, set aside.
- Cream butter, then 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, 1/3 at a time on low speed of electric mixer.
- Add boiling water, blending well (batter will be thin).
- Pour into 2 greased and floured 9" round layer cake pans.
- Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
- Cool in pans for 10 minutes; remove and finish cooling on racks.
- Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
- Blend; then beat at medium speed of electric mixer for 2 minutes.
- Chill until of spreading consistency.
- Carefully ice cake (cake crumb is very tender).
- You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
Nutrition Facts : Calories 7976.7, Fat 376.6, SaturatedFat 228.3, Cholesterol 1435.2, Sodium 5654.7, Carbohydrate 1162.4, Fiber 43.8, Sugar 834.6, Protein 89.6
SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING
Make and share this Sour Cream Fudge Layer Cake With Chocolate Rum Frosting recipe from Food.com.
Provided by AnnieCan
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess.
- CAKE.
- Combine coffee with chocolate in large glass bowl and microwave on high 1-2 min until very hot and chocolate has melted.
- Whisk in rum until smooth.
- Cool to room temperature.
- Place sour cream in smaller bowl and add soda and salt, stir.
- Cream butter and sugar in a large bowl until fluffy.
- Beat in eggs one at a time.
- Beat in chocolate mixture until smooth.
- Beat in 1/2 flour, 1/2 sour cream; repeat. Make a smooth batter.
- Spread evenly in prepared pans.
- Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides.
- Cool on racks for 5 minutes, turn out onto wire racks to cool.
- Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting.
- FROSTING.
- Sift sugar and cocoa into a large bowl.
- Beat in butter and rum, start at low speed, until smooth.
- Beat in enough milk or sour cream to make a spreadable frosting.
- Frost top of one cake, then top with other cake. Frost sides and then the top of the cake. Decorate with chocolate curls or raspberries or eat it just as it is!
- Enjoy!
Nutrition Facts : Calories 600.9, Fat 29.6, SaturatedFat 18.1, Cholesterol 92.3, Sodium 241, Carbohydrate 77.5, Fiber 3.4, Sugar 54.5, Protein 6
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