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.

Yield

16 servings

Cake Ingredients

1 cup baking cocoa
1 cup boiling water
1 cup butter, room temperature
2 1/2 cups granulated (white) sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream

Frosting Ingredients

2 cups (12 ounces) semi-sweet chocolate chips
1/2 cup butter, cubed
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
4 1/2 to 5 cups confectioners' (powdered) sugar

Directions

Preheat oven to 350°F (177°C). Grease three 9-inch baking pans with Pan Release or baking spray with flour.

Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. 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 prepared baking pans.

Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks to cool completely.

In a saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Add sour cream and vanilla; beat until blended. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.

Estimated Time

Preparation Time: 35 minutes
Bake Time: 30 minutes + cooling

Storage

Store in the refrigerator.

Nutritional Information

1 slice equals 692 calories, 30 g fat (18 g saturated fat), 119 mg cholesterol, 451 mg sodium, 102 g carbohydrate, 3 g fiber, 7 g protein.

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