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
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.
SOUR CREAM CHOCOLATE LAYER CAKE
Gabriel Iglesis (Latino Comedian) aka The Fluffy Guy.... LOVES Chocolate Cake and always has a joke regarding such. Women who attend his shows bring him cakes like you have never seen.. This is one of his faves.... TRY IT, it will take your breath away!!!!
Provided by Trisha Valdez
Categories Chocolate
Time 1h
Number Of Ingredients 17
Steps:
- 1. Sift together the flour, sugar, baking powder, baking soda and salt into a large mixing bowl.
- 2. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled).
- 3. Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.
- 4. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.
- 5. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.
- 6. Bake at 350.
- 7. Oven for 35 minutes or until cake tests done.
- 8. Remove from pans and cool completely on the racks.
- 9. Place one cake layer on serving plate.
- 10. Cool in pans on racks for 10 minutes.
- 11. Spread with sour cream/chocolate frosting.
- 12. Top with second cake layer.
- 13. Frost sides and top of the cake with the remaining sour cream/chocolate frosting.
- 14. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter, confectioners\' sugar and sour cream in a mixing bowl; blend well.
- 15. Add chocolate which has been melted and cooled and vanilla.
- 16. Beat until smooth.
- 17. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids.
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.
SOUR CREAM CHOCOLATE LAYER CAKE
Make and share this Sour Cream Chocolate Layer Cake recipe from Food.com.
Provided by truebrit
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
- Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled).
- Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.
- Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.
- Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.
- Bake in a preheated 350 degree F.
- Oven for 35 minutes or until cake tests done.
- Cool in pans on racks for 10 minutes.
- Remove from pans and cool completely on the racks.
- Place one cake layer on serving plate.
- Spread with Sour Cream / Chocolate Frosting.
- Top with second cake layer.
- Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.
- SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well.
- Add chocolate which has been melted and cooled and vanilla.
- Beat until smooth.
- Try this little trick when making this cake.
- Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.
- Place the trimmed side down (layer should be upside down).
- Then frost between layers and place the other layer on right side up and finished frosting.
- It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.
- Also the trimmings are great eating just plain for the cook or for the kids.
Nutrition Facts : Calories 546.6, Fat 23.8, SaturatedFat 12.9, Cholesterol 57, Sodium 421.9, Carbohydrate 84.9, Fiber 3.3, Sugar 63.7, Protein 5.9
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