Sour Cream Dark Chocolate Cake Food

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.

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.

CHOCOLATE SOUR CREAM POUND CAKE

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.

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 ZUCCHINI CAKE WITH CHOCOLATE GLAZE

Steps:

• Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
• Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
• Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
• Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
• Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
• Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
• When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.

CHOCOLATE CHIP SOUR CREAM SNACK CAKE

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.

CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• Grease a 10-12 cup capacity bundt cake pan really well with butter. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
• In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
• Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
• In a separate bowl, sift plain flour, cocoa powder, baking powder and baking soda and lightly whisk.
• Add dry ingredients to the wet, along with the hot water and gently fold with a spatula. Finally, add the sour cream and fold until the mixture is completely combined and smooth. It will be quite thick - this is fine.
• Pour chocolate batter into prepared bundt pan and bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely.
• To make chocolate ganache, chop dark chocolate and transfer to a bowl. In a small saucepan, add your cream and pop on a medium heat. Once the cream is warm but not boiling, pour the cream over the chocolate and leave for 2-3 minutes.
• Gently whisk the mixture until smooth. Leave to stand for a few minutes and it will thicken slightly. Then pour chocolate ganache over the top of your cake.

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

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.

OLD FASHIONED SOUR CREAM CHOCOLATE FUDGE CAKE WITH ICING

Steps:

• Preheat Oven to 350°.
• CAKE:.
• Butter a 9x13 cake pan with 1 tbs of butter and set aside.
• Dissolve the coffee powder in the hot water and let cool.
• In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
• In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
• Add the sour cream and mix well.
• In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
• Beat in the melted chocolate, dissolved coffee, and vanilla.
• Spread the batter into the prepared pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
• Cool on a large wire rack for about 10 minutes.
• Carefully run a knife around the edges of cake, invert onto rack to cool completely.
• ICING:.
• Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
• On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
• Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
• Spread about 1/2 of the icing over the cake, it will be a generous amount.
• Top with the top half of the cake, cut side down.
• Spread the remaining icing over the top and sides of cake.
• Sprinkle with powdered sugar to garnish if desired.

CHOCOLATE SOUR CREAM FROSTING

Steps:

• Melt chocolates in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove bowl from heat, then whisk in sour cream and vanilla. Cool to room temperature, stirring occasionally (frosting will become thick enough to spread). You must work quickly and spread the frosting before it becomes too thick. (If icing does become stiff, reheat over simmering water, then cool and try again.)

DEEP DARK CHOCOLATE SOUR CREAM BARS

Steps:

• Preheat oven to 350°F
• Spray the bottom only of a 13 x 9 inch metal baking pan with nonstick cooking spray.
• Reserve 1 cup of the cake mix; set aside.
• In a large bowl place remaining cake mix, 1 of the eggs, and 1/4 cup melted butter.
• Blend 1 to 2 minutes with an electric mixture on low speed until well blended.
• Press mixture into prepared pan.
• In medium bowl mix remaining 3 eggs, sour cream, brown sugar and remaining 1/2 cup melted butter with electric mixer set on low speed until well blended.
• Add reserved cake mix, beating 2 minutes on medium speed until mixture is smooth; stir in chocolate chips.
• Pour over prepared crust.
• Bake for 35 to 38 minutes, until just set and light golden on top.
• Cool completely.
• Cut into bars and sift with cocoa powder if desired.

DARK CHOCOLATE SOUR CREAM HAZELNUT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
• Sift together the cake flour, cocoa powder, baking powder and baking soda in a bowl. Cream the butter and sugar in a stand mixer fitted with the paddle attachment. Add the eggs, one at a time, mixing on high speed until well incorporated. Add the sour cream, hazelnut paste and oil; mix well to combine. Add the chocolate and vanilla, and mix on low speed until very well incorporated. Add the dry ingredients and mix to combine.
• Spread the batter in the prepared cake pan. Bake until the cake springs back to the touch or a tester comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then remove from the pan to cool completely.
• For the hazelnut chocolate buttercream: Whisk the sugar and egg whites in a stand mixer bowl set over a hot water bath until the temperature reaches 140 degrees F. Transfer the bowl to the mixer and mix on high speed, using the whisk attachment, until stiff peaks form, 8 to 10 minutes. Add the butter, a few pieces at a time, and cream until well combined. Add the chocolate and hazelnut paste, and mix well.
• For the salted caramel: Heat the sugar and glucose syrup in a pan over medium heat until the sugar melts and caramelizes. Remove from the heat and add the heavy cream, salt, and vanilla seeds if using; stir to combine. Return the pan to the heat and cook until the caramel comes to a boil. Remove from the heat and let cool to room temperature.
• To assemble: Slice the cake horizontally into three layers, each about 1/3-inch thick. Place one layer on a cake circle or serving plate and drizzle the salted caramel over the top. Using an offset spatula, spread some buttercream over the cake layer. Repeat with the remaining layers. Spread the sides of the cake with buttercream and smooth the edges with the spatula. Refrigerate until the buttercream is slightly firm to the touch, about 30 minutes.

CHOCOLATE BUTTERMILK CAKE WITH A SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F.
• Butter a 10-inch springform pan and line the bottom with parchment paper.
• Cream together the butter and the sugar with an electric mixer until light and fluffy.
• Add the eggs, one at a time, continue beating until thick and light.
• Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
• With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
• Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
• Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
• Make the frosting just before you need it.
• Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
• Release the cake and turn it upside down on a platter.
• With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
• Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
• Leave in the fridge until ready to serve.

SOUR CREAM CHOCOLATE CAKE WITH GLOSSY CHOCOLATE FROSTING

Steps:

• For Chocolate Cake:Preheat oven to 325 degrees F. Lightly butter or grease the bottom and sides of an 8-inch round baking pan; line the bottom with a round of parchment paper.In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.In another bowl or 2-cup glass measuring cup, whisk together sour cream, oil, eggs, and vanilla until evenly incorporated. Make a well in the center of the dry ingredients and pour in sour cream mixture. Stir until nearly combined and just a few streaks of dry ingredients remain.Pour in hot coffee or water and stir until smooth (it will start off very sloppy, but will incorporate eventually. Use a whisk if you're having trouble.)Pour batter into prepared pan, spreading the batter into an even layer.Bake for 35 to 40 minutes or until center is springy and a toothpick inserted near the center comes out with just a few moist crumbs attached (no gooey batter). Remove from oven and let cool on a wire rack until pan is cool enough to touch, then invert on a wire rack to cool completely.For Frosting & Assembly:Combine cream and butter in a small saucepan. Stir gently over medium heat until butter is melted.Remove from heat and stir in chopped chocolate. Gently stir until completely melted (if the residual heat isn't quite enough to melt the chocolate, return to a low burner for 30 seconds, then remove from heat and continue stirring).Add sugar, cocoa powder, and salt and whisk until incorporated; it will look like a slightly grainy brownie batter at this point.Add sour cream and vanilla and whisk until smooth and shiny. Set aside and let cool until slightly thickened and spreadable, about 15 to 30 minutes depending on the temperature of your kitchen, stirring occasionally to ensure even cooling.Generously spread frosting onto cooled cake, swirling with the back of a spoon or an offset spatula.Slice, serve, and enjoy! Cake will hold at cool room temperature for a few hours, otherwise refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

CHERRY DARK CHOCOLATE SOUR CREAM BUNDT CAKE - LOW CARB AND GLUTEN-FREE

Steps:

• For the cake, preheat oven to 325F and grease a bundt pan well.
• In a medium bowl, whisk together almond flour, whey protein, baking powder, baking soda and salt.
• In a large bowl, beat sour cream, erythritol and eggs together until smooth. Beat in cherry flavouring and stevia extract.
• Beat in almond flour mixture, then stir in chopped cherries and chocolate. Pour into bundt pan and smooth the top.
• Bake 45 minutes, or until a tester inserted in the center comes out clean. Let cool in pan 15 minutes and then flip out onto a wire rack to cool completely.
• For the glaze, whisk sour cream, powdered erythritol, cream, cherry flavouring and food colouring together in a small bowl until smooth.
• Pour over cooled cake.