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
NONI'S SOUR CREAM CHOCOLATE CAKE WITH BROWN SUGAR ICING
Noni was a tiny little lady from home, she was my Grandma's best friend for 80+ years. She made the best chocolate cake with this thick sweet icing. She used make it at the lake every summer in the old wood stove.
Provided by KennKonn
Categories Dessert
Time 1h20m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix ingredients together.
- Grease and flour a 9 x 13 pan.
- Bake in 9 x 13 pan in a 350 degree oven for 45-50 minutes.
- For Brown Sugar Icing: In saucepan, add brown sugar, butter and whipping cream. Bring to a boil.
- Boil 1 Minute.
- Add 1 tsp Vanilla.
- Beat with mixer until cooled.
- Spread on cooled chocolate cake.
- Prep and cooking times include icing as well.
Nutrition Facts : Calories 377.6, Fat 14, SaturatedFat 8.2, Cholesterol 84.7, Sodium 243.6, Carbohydrate 59.9, Fiber 0.7, Sugar 45.4, Protein 4.6
GOLDEN CAKE WITH CHOCOLATE SOUR CREAM FROSTING
Categories Cake Chocolate Dairy Dessert Bake Wedding Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
- Sift together flour, baking powder, baking soda, and salt.
- Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
- Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
- Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
- Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.
OLD FASHIONED SOUR CREAM CHOCOLATE FUDGE CAKE WITH ICING
A rich, decadent cake just like the cakes that my Grandma used to make. So chocolatey, that a little piece will surely satisfy your sweet tooth. Enjoy! Be sure to use only *Unsweetened* Chocolate
Provided by Brenda.
Categories Dessert
Time 1h
Yield 1 -9x13 cake, 20 serving(s)
Number Of Ingredients 17
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.
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.
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SOUR CREAM CHOCOLATE CAKE RECIPE WITH SOUR CREAM
From daisybrand.com
5/5 (60)Total Time 2 hrsCuisine Kid FriendlyCalories 573 per serving
- 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.
- Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute). Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar. Beat the frosting at low speed until mixed. Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary. Beat at medium speed until smooth and creamy.
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