Chocolate Sour Cream Cake Recipes

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THE WORLD'S FASTEST CHOCOLATE SOUR CREAM CAKE!! MAYBE THE BEST!



The World's Fastest Chocolate Sour Cream Cake!! Maybe the Best! image

So so so good! So so so little work. Well, yeah, come on, you DO have to measure the ingredients. And a simple glaze would be good. But if you are really, I mean REALLY, pressed for time, place a paper doily on the cake, sift confectioner's sugar over it, lift carefully and there you have it. And this is sooo much better than a cake mix. I use an 8" square scalloped pan; that makes it look really special. Nawww, that's not cheating. It's just taking a little help where you can find it! Recipe was found somewhere on the internet April, 1998. That's how long I've been making it.

Provided by Jezski

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup sugar
1 cup flour
1/4 teaspoon salt
3 tablespoons cocoa, heaping, Yeah, heap it up
1 teaspoon baking soda
1 teaspoon vanilla
1 egg
1 cup sour cream

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.

Nutrition Facts : Calories 302.8, Fat 8.8, SaturatedFat 4.7, Cholesterol 50.9, Sodium 350, Carbohydrate 52, Fiber 1.1, Sugar 34.8, Protein 4.5

SOUR CREAM CHOCOLATE CAKE



Sour Cream Chocolate Cake image

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

1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioners' sugar
Assorted gold sprinkles, optional

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 DARK CHOCOLATE CAKE



Sour Cream Dark Chocolate Cake image

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

1 cup unsweetened cocoa powder
1 cup boiling water
2 ½ cups white sugar
1 cup canola oil
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
2 cups unsalted butter, slightly softened
2 cups confectioners' sugar
¼ teaspoon salt

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

CHOCOLATE CAKE WITH SOUR CREAM



Chocolate Cake with Sour Cream image

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

4 ounces unsweetened chocolate, melted and cooled
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
2 cups sugar
1-1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
FROSTING:
1/2 cup butter, softened
6 ounces unsweetened chocolate, melted and cooled
6 cups confectioners' sugar
1/2 cup sour cream
6 tablespoons milk
2 teaspoons vanilla extract
1/8 teaspoon salt

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 CAKE



Sour Cream Chocolate Cake image

This is a rich chocolate cake with a fudge frosting. If you don't have sour cream, you can use sweet cream and add 1 tablespoon of lemon juice or vinegar.

Provided by Jean Haseloh

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 18

Number Of Ingredients 17

2 eggs
1 ½ cups sour cream
2 tablespoons shortening
1 ¼ cups white sugar
2 cups all-purpose flour
4 tablespoons unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking soda
¼ cup hot water
2 cups white sugar
¼ cup light corn syrup
½ cup milk
½ cup shortening
2 (1 ounce) squares unsweetened chocolate
¼ teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Beat the eggs in a large mixing bowl. Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs.
  • In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. Add these dry ingredients to the egg mixture. Stir the batter until smooth. Add in the vanilla and stir. Lastly, add the soda dissolved in hot water. Stir.
  • Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done. Cool.
  • To Make the Frosting: Combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. Stir over low heat until chocolate melts. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove the pan from the heat. Add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency.
  • Frost the cake when it has completely cooled.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 53 g, Cholesterol 29.6 mg, Fat 13.7 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.7 g, Sodium 229.3 mg, Sugar 37.8 g

WORLD'S BEST CHOCOLATE SOUR CREAM CAKE



World's Best Chocolate Sour Cream Cake image

This recipe comes from "Rosie's All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" and is perfect in every way. It has been THE chocolate cake recipe in our house for better than a decade.

Provided by Lisa Lynn

Categories     Dessert

Time 55m

Yield 1 2layer cake

Number Of Ingredients 9

4 ounces unsweetened chocolate
2 cups sugar
1 1/2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot strong brewed coffee (or 5 tsp instant coffee dissolved in one cup hot water)
1/2 cup sour cream, at room temperature
1/2 cup vegetable oil
2 large eggs

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!

SOUR CREAM CHOCOLATE CAKE



Sour Cream Chocolate Cake image

Categories     Cake     Mixer     Chocolate     Dairy     Dessert     Bake     Kid-Friendly     Cream Cheese     Birthday     Sour Cream     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9-inch round double layer cake

Number Of Ingredients 18

For cake layers:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup water
2 teaspoons vanilla
2 sticks (1 cup) unsalted butter, softened
1 1/3 cups firmly packed light brown sugar
3 large eggs
For frosting
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup whipped cream cheese
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 1/2 cups confectioners' sugar

Steps:

  • Make cake layers:
  • Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, knocking out excess flour.
  • Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, water, and vanilla.
  • In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well.
  • Divide batter between prepared pans and smooth tops. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks to cool completely. Cake layers may be made 1 week ahead and frozen, wrapped well in plastic wrap. Thaw layers before proceeding with recipe.
  • Make frosting:
  • In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined well.
  • Assemble cake:
  • Arrange 1 cake layer on a large plate and spread with about 3/4 cup frosting. Top frosting with remaining cake layer. If making tepee birthday cakes, stop here and reserve remaining frosting. If making conventional layer cake, spread top and side of cake with remaining frosting.

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CHOCOLATE CAKE WITH SOUR CREAM | BAKING RECIPES | …
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Total Time 1 hr
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CHOCOLATE SOURED CREAM CAKE | RECIPES | DELIA ONLINE
2015-11-09  · Meanwhile, make the topping by breaking the chocolate into a heatproof basin fitted over a saucepan of barely simmering water (make sure the base doesn’t touch the water), add the soured cream too, and stir, keeping the heat very low, till the chocolate has melted and you have a smooth, creamy mixture. Then remove the bowl from the heat and, as soon as it’s cool, use half of the soured ...
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CHOCOLATE SOUR CREAM CAKE | CAKE BY COURTNEY
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CHOCOLATE & SOUR CREAM BUNDT CAKE | CANADIAN LIVING
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CHOCOLATE SWIRL SOUR CREAM POUND CAKE | BUTTERMILK …
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CHOCOLATE SOUR CREAM CAKE - THE GARDENING FOODIE

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CHOCOLATE SOUR CREAM CAKE - CADBURY
Method. 1. CREAM together the butter and sugar until light and fluffy. Beat in the vanilla and then gradually add the eggs, beating well between each addition. Add the sifted flour, cocoa, baking powder and salt, in 2 batches, alternately with the sour cream. Stir through the chocolate. Spoon the mixture into a well-greased 3 litre kugelhopf pan.
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EASY SOUR CREAM CAKE RECIPES
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CHOCOLATE SOUR CREAM CAKE | RECIPES - HERSHEYLAND
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