PREP TIME: 20 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR 5 MINS | SERVINGS: 18
This is a super moist chocolate cake with a rich sour cream frosting. The ultimate dessert is perfect for any occasion or brings to potlucks or picnics. This is a must-try if you love a decadent chocolate treat.
Ingredients
CAKE:
4 large eggs
1 c. butter (softened)
3 c. packed brown sugar
2 2/3 c. all-purpose flour
1 tbsp vanilla extract
3/4 c. unsweetened cocoa powder
1 1/3 c. sour cream
3 tsp baking soda
1 1/3 c. hot strong coffee (or hot water)
1/2 tsp salt
FROSTING:
1 c. sour cream
1/2 c. butter
3 oz. semi-sweet baking chocolate (chopped)
3 oz. unsweetened baking chocolate (chopped)
1 tsp vanilla extract
5 c. powdered sugar
How to make Sour Cream Chocolate Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using non-stick cooking spray, grease a 10 x 15-inch (4-4.5 quart) glass baking dish.
Step 2: Place the butter and brown sugar in a large mixing bowl. Cream until light and fluffy. Then, add the eggs, a piece at a time, beating well every after each addition. Next, stir in the vanilla extract.
Step 3: In a different large mixing bowl, sift the flour, cocoa powder, baking soda, and salt. Mix well until combined. To the dry ingredients, alternately beat in the wet mixture and sour cream using an electric mixer until just mixed. Pour in the boiling water and mix well.
Step 4: Into the prepared baking dish, evenly pour the batter. Place in the preheated oven and bake for about 45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and let the cake cool.
Step 5: In a microwave-safe bowl, place the butter and heat in the microwave until just melted. Then, whisk in the semi-sweet and unsweetened chocolate. Microwave for 30-second intervals, whisking between each interval until the chocolate has melted.
Step 6: Add the melted chocolate and butter mixture along with the powdered sugar, sour cream, and vanilla in a large mixing bowl. Beat using an electric mixer until smooth.
Step 7: Onto the cooled to room temperature cake, evenly spread the frosting. Keep any leftovers in the fridge, tightly covered.
Nutrition Facts:
Calories: 607kcal | Carbohydrates: 90g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 435mg | Potassium: 249mg | Fiber: 2g | Sugar: 71g | Vitamin A: 720IU | Vitamin C: 0.2mg | Calcium: 89mg | Iron: 3mg
Ingredients
- CAKE:
- 4 large eggs
- 1 c. butter (softened)
- 3 c. packed brown sugar
- 2 2/3 c. all-purpose flour
- 1 tbsp vanilla extract
- 3/4 c. unsweetened cocoa powder
- 1 1/3 c. sour cream
- 3 tsp baking soda
- 1 1/3 c. hot strong coffee (or hot water)
- 1/2 tsp salt
- FROSTING:
- 1 c. sour cream
- 1/2 c. butter
- 3 oz. semi-sweet baking chocolate (chopped)
- 3 oz. unsweetened baking chocolate (chopped)
- 1 tsp vanilla extract
- 5 c. powdered sugar
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using non-stick cooking spray, grease a 10 x 15-inch (4-4.5 quart) glass baking dish.
Step 2: Place the butter and brown sugar in a large mixing bowl. Cream until light and fluffy. Then, add the eggs, a piece at a time, beating well every after each addition. Next, stir in the vanilla extract.
Step 3: In a different large mixing bowl, sift the flour, cocoa powder, baking soda, and salt. Mix well until combined. To the dry ingredients, alternately beat in the wet mixture and sour cream using an electric mixer until just mixed. Pour in the boiling water and mix well.
Step 4: Into the prepared baking dish, evenly pour the batter. Place in the preheated oven and bake for about 45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and let the cake cool.
Step 5: In a microwave-safe bowl, place the butter and heat in the microwave until just melted. Then, whisk in the semi-sweet and unsweetened chocolate. Microwave for 30-second intervals, whisking between each interval until the chocolate has melted.
Step 6: Add the melted chocolate and butter mixture along with the powdered sugar, sour cream, and vanilla in a large mixing bowl. Beat using an electric mixer until smooth.
Step 7: Onto the cooled to room temperature cake, evenly spread the frosting. Keep any leftovers in the fridge, tightly covered.
