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.
CHOCOLATE CAKE WITH SOUR CREAM
This luscious chocolate layer cake gets wonderful moistness from sour cream. Its irresistible topping and marvelous from-scratch goodness make it a classic! I keep the recipe handy for birthdays, holidays and other special occasions.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.
Nutrition Facts : Calories 477 calories, Fat 15g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 356mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 1g fiber), Protein 4g protein.
"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM-FUDGE FROSTING
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition-and can be enjoyed right now.
Provided by Rochelle Palermo
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
- Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
- Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
- Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
- Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
- Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
- Arrange roses atop cake and serve.
SOUR CREAM DARK CHOCOLATE CAKE
A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.
Provided by Tami Baity
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 g
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.
FABULOUS FUDGE CHOCOLATE CAKE
This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!
Provided by Charmaine Brooks
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
- Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
- Bake in a greased 9 X 13 inch pan for 35 minutes.
- Let cool 10 minutes before icing.
- To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 50.8 g, Cholesterol 48 mg, Fat 12.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 233.1 mg, Sugar 40 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
More about "chocolate cake with sour cream and fudgy frosting recipes"
TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 Category Dessert
SOUR CREAM CHOCOLATE CAKE RECIPE | LIL' LUNA
From lilluna.com
4.9/5 (65)Total Time 1 hr 5 minsCategory DessertCalories 449 per serving
CHOCOLATE SOUR CREAM CAKE WITH FUDGY FROSTING - BETTER …
From bhg.com
Total Time 45 minsCalories 555 per serving
SOUR CREAM CHOCOLATE CAKE RECIPE {WITH SOUR CREAM …
From thebestcakerecipes.com
CHOCOLATE SOUR CREAM FROSTING RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ULTIMATE CHOCOLATE CAKE WITH FUDGE FROSTING | LOVE …
From loveandoliveoil.com
CHOCOLATE SOUR CREAM FROSTING RECIPE - SHUGARY SWEETS
From shugarysweets.com
THE BEST SOUR CREAM CHOCOLATE FROSTING RECIPE
From anaffairfromtheheart.com
ULTIMATE MOIST CHOCOLATE FUDGE CAKE - SCIENTIFICALLY SWEET
From scientificallysweet.com
5/5 (21)Uploaded Sep 16, 2022Servings 12Published Jul 6, 2022
SOUR CREAM CHOCOLATE CAKE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (48)Total Time 1 hr 15 minsCategory Dessert, BakingCalories 551 per serving
CHOCOLATE SOUR CREAM FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE SOUR CREAM FROSTING RECIPE | LAND O’LAKES
From landolakes.com
OUR BEST-EVER CHOCOLATE CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
FUDGY FROSTING - BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE SOUR CREAM CAKE RECIPE | HERSHEYLAND
From hersheyland.com
BRITT BERLIN ON INSTAGRAM: "ONE BOWL FUDGY VEGAN CHOCOLATE …
From instagram.com
SOUR CREAM CHOCOLATE CAKE | THE BEST CHOCOLATE CAKE RECIPE
From cookiesandcups.com
You'll also love