CLASSIC MAHOGANY SOUR CREAM CAKE
Serve our Classic Mahogany Sour Cream Cake for a special celebration or a memorable ending to a dinner party. Fill and frost this Classic Mahogany Sour Cream Cake with chocolate frosting to impress all of the chocolate lovers!
Provided by My Food and Family
Categories Flour
Time 3h10m
Yield Makes 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Cover bottoms of pans with wax paper. Grease and flour wax paper; set aside. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted; cool completely. Stir in sour cream.
- Mix flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared pans.
- Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans. Cool completely on wire racks. Fill and frost with BAKER'S® ONE BOWL Chocolate Frosting.
Nutrition Facts : Calories 500, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 80 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
THE BEST CHOCOLATE CAKE
This is not your everyday chocolate cake. It's a showstopper-very tall and much more of a bakery-style cake than a cake from a box. The frosting has both melted chocolate for smoothness and cocoa for depth of flavor.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 18
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 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.
GRANNY'S MAHOGANY CAKE AND FROSTING
This recipe, which is over 100 years old, was one of my grandmother's (she raised 11 children and three grandchildren) favorites. Anytime I serve this cake I get requests for the recipe.
Provided by Alice Mayo Edelhauser
Categories Desserts Frostings and Icings Chocolate
Time 2h5m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
- Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
- Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
- Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
- To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
- Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.
Nutrition Facts : Calories 823.9 calories, Carbohydrate 111.7 g, Cholesterol 191.6 mg, Fat 40.3 g, Fiber 1.9 g, Protein 8.2 g, SaturatedFat 24.5 g, Sodium 450.2 mg, Sugar 85.5 g
SOUR CREAM CHOCOLATE FROSTING
Sour cream brings the tangy to this quick and easy chocolate frosting recipe.
Provided by Mary Beth Guba
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 6
Steps:
- Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 27.5 g, Cholesterol 10.8 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 62 mg, Sugar 26 g
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!
SIMPLE SOUR CREAM CHOCOLATE FROSTING
A fast chocolate frosting. I am posting this so that you don't have to go through lots of cake recipes when you just want a chocolate frosting for something you have made. :)
Provided by Jen T
Categories Dessert
Time 10m
Yield 1 cup approx
Number Of Ingredients 2
Steps:
- Heat the chocolate chips in a bowl over hot water until melted.
- Remove from heat and beat in sour cream.
- Easy!
- Use for on cakes, cookies, muffins or whatever you fancy.
Nutrition Facts : Calories 970.4, Fat 69.5, SaturatedFat 41.8, Cholesterol 50.6, Sodium 77.6, Carbohydrate 100.3, Fiber 8.9, Sugar 82.6, Protein 10
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