Chocolatesourcreamcake Recipes

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.

Steps:

• Add all ingredients at once. Mix until smooth, not too long
• Use greased and floured 8" square pan.
• Bake at 325 for 25-30 minutes.

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
• Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
• Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
• Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
• In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
• In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
• Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottoms and sides of three 8-inch round cakepans.
• Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
• Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl, and whisk to combine them well.
• Add the oil and sour cream and half the water, whisk to blend; then gradually beat in the remaining water.
• Blend in the vinegar and vanilla, and whisk in eggs, beating until well blended.
• Scrape down the sides of the bowl and be sure the batter is well mixed.
• Divide among the 3 prepared cake pans.
• Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
• Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
• (Note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.).
• Frost with desired frosting. For the Peanut Butter Frosting and Glaze with the original recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/.

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!

Steps:

• Set oven to 350 degrees.
• Grease an 8 x 8-inch baking pan.
• Set oven rack to second-lowest position.
• Sift the first 8 ingredients in a large bowl.
• In a small bowl, whisk together sour cream, melted butter, egg and vanilla.
• Add the sour cream mixture to the dry ingredients, and beat with a wooden spoon or a whisk until just combined.
• Add in chocolate chips and walnuts; mix to combine.
• Transfer the batter into prepared baking pan.
• Bake for about 35-45 minutes, or until cake tests done.

Steps:

• Preheat the oven to 350°F.
• Lightly mist a 12-cup Bundt pan with Pam, then dust with flour.
• Shake out excess flour; set pan aside.
• In a large mixing bowl blend the cake mix, pudding mix, eggs, sour cream, warm water and oil with an electric mixer at low speed for 1 minute.
• Scrape down the sides of the bowl with a rubber spatula.
• Mix for 3 more minutes at medium speed, stopping to scrape down the sides of the bowl again.
• The batter should be thick and well mixed.
• Fold in chocolate chips, distributing them well throughout the batter.
• Pour the batter into the prepared pan, smoothing it out with the spatula.
• Place the pan on the middle rack of the oven.
• Bake until the cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes.
• Place the cake on a wire rack to cool for 30 minutes.
• Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
• Sift flour, baking powder, and baking soda together in a bowl. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated. Fold chocolate chips into the batter. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.