Chocolate Sour Cream Coffee Cake W Topping And Glaze Recipes

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CHOCOLATE SOUR CREAM COFFEE CAKE



Chocolate Sour Cream Coffee Cake image

Make and share this Chocolate Sour Cream Coffee Cake recipe from Food.com.

Provided by dojemi

Categories     Breads

Time 1h20m

Yield 1 cake

Number Of Ingredients 13

1 cup butter
1 1/2 cups sugar
5 eggs
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 cup sour cream
1 teaspoon vanilla
1 (6 ounce) package chocolate chips
2 (2 ounce) packages chocolate, melted
3/4 cup sugar
1 teaspoon cinnamon

Steps:

  • Cream together the butter and sugar.
  • Add eggs one-at-a-time.
  • Gradually add the flour, baking powder, baking soda and salt.
  • When dry ingredients are completely blended, add the sour cream& vanilla.
  • Fold in the chocolate bits.
  • Prepare streusal by mixing all ingredients together.
  • Pour 1/2 of the batter into prepared loaf or tube pan.
  • Top with 1/2 of the streusal.
  • Add remaining batter on top of streusal.
  • Top with with remaining streusal.
  • Bake for one (1) hour at 350 degrees.

SOUR CREAM COFFEE CAKE I



Sour Cream Coffee Cake I image

My mother-in-law gave this recipe to me, and I get compliments all the time.

Provided by Eileen

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 14

½ cup butter
2 cups all-purpose flour
1 cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ cup brown sugar
4 tablespoons milk
1 cup confectioners' sugar
¼ ounce candy sprinkles

Steps:

  • In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
  • To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
  • Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
  • Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 56.3 g, Cholesterol 60.2 mg, Fat 13 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 228 mg, Sugar 38.7 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.

CHOCOLATE CHIP SOUR CREAM COFFEE CAKE



Chocolate Chip Sour Cream Coffee Cake image

The aroma of this cake will make your mouth water with anticipation; it does not disappoint and is always a hit at the office. This sour cream coffee cake is a moist cake with the sweet taste of chocolate chips, cinnamon, and brown sugar. The walnuts add an extra bonus of texture and flavor to this dessert that makes it almost addictive.

Provided by SPROUT2000

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 15

½ cup brown sugar
1 ½ teaspoons ground cinnamon
½ cup dark brown sugar, or more to taste
½ cup chopped walnuts, or more to taste
1 teaspoon ground cinnamon, or more to taste
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup sour cream
3 eggs, room temperature
1 tablespoon vanilla extract
¾ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  • Stir 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Stir dark brown sugar, walnuts, and 1 teaspoon sugar together in another bowl. Whisk flour, baking soda, baking powder, and salt together in third bowl.
  • Beat butter and white sugar together in a large bowl with an electric mixer until creamy. Mix sour cream into butter mixture. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
  • Stir flour mixture into butter mixture; add chocolate chips and stir until batter is well-combined. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the brown sugar-cinnamon mixture over the top of the batter. Pour remaining batter over the top. Spread walnut mixture evenly over the top of the batter to cover the entire surface of the cake.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the baking dish.

Nutrition Facts : Calories 510.2 calories, Carbohydrate 63.4 g, Cholesterol 95.6 mg, Fat 27.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 14.8 g, Sodium 386.1 mg, Sugar 40.6 g

SOUR CREAM CHOCOLATE SWIRL COFFEE CAKE



Sour Cream Chocolate Swirl Coffee Cake image

This moist, glazed cake will earn top billing at brunch! It serves 16 and can be ready for the oven in less than half an hour.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 16

Number Of Ingredients 12

1/4 cup finely chopped pecans
3 oz semisweet chocolate, chopped
1 cup sugar
1/2 cup butter or margarine, softened
1 container (8 oz) sour cream
2 teaspoons vanilla
3 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 oz semisweet chocolate, chopped
1/2 teaspoon oil

Steps:

  • Heat oven to 350°F. Generously grease 12-cup fluted tube pan. Sprinkle with pecans, tilting pan to coat sides with some of the nuts. Set pan aside. In 1-quart microwavable bowl, place 3 ounces chocolate. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring each time, until melted. Set aside to cool.
  • In large bowl beat sugar and butter with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in 1/2 cup of the sour cream, the vanilla and eggs until smooth. On low speed, beat in 1 cup of the flour, the baking powder and salt until dry ingredients are moistened. Beat in remaining sour cream and flour just until blended.
  • Spoon 2 cups of the batter into cooled chocolate; stir until mixed. Spoon half of the remaining batter into pan. Drop half of the chocolate batter over the vanilla batter. With table knife, gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl; smooth top.
  • Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto serving platter.
  • Place 1 ounce chocolate and the oil in small microwavable bowl. Microwave on High 20 seconds; stir until smooth. Drizzle over coffee cake. Serve warm or cool.

Nutrition Facts : Calories 250, Carbohydrate 30 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 17 g, TransFat 0 g

GLAZED CHOCOLATE-SOUR CREAM CAKE



Glazed Chocolate-Sour Cream Cake image

Make and share this Glazed Chocolate-Sour Cream Cake recipe from Food.com.

Provided by southern chef in lo

Categories     Dessert

Time 1h5m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 12

1 (18 ounce) box devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 cup sour cream, divided
2 tablespoons sour cream, divided
3 tablespoons instant coffee, divided
1 tablespoon hot water
1 (7 ounce) container baker's real milk dipping chocolate
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup thawed Cool Whip Topping
1 cup halved strawberry
1 cup raspberries

Steps:

  • Grease and flour 2 (9-inch) round cake pans.
  • Line bottoms of pans with wax paper.
  • Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water.
  • Stir in 2 tablespoons of the instant coffee.
  • Spread batter into prepared pans.
  • Bake as directed on package.
  • Cool 10 min.; remove from pans.
  • Immediately remove wax paper.
  • Cool completely on wire racks.
  • Dissolve remaining 1 tablespoons instant coffee in water.
  • Melt dipping chocolate as directed on container.
  • Stir in butter, dissolved instant coffee and remaining 2 tablespoons sour cream; mix until well blended.
  • Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
  • Place 1 cake layer on serving plate.
  • Spread with whipped topping mixture.
  • Top with second cake layer.
  • Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides.
  • Pile berries on top of cake.
  • Refrigerate 30 minute or until chocolate glaze is set.
  • Store leftover cake in refrigerator.

Nutrition Facts : Calories 357, Fat 23.8, SaturatedFat 8.5, Cholesterol 76.3, Sodium 407.4, Carbohydrate 34.5, Fiber 1.9, Sugar 18.2, Protein 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.

CHOCOLATE STOUT CAKE WITH COFFEE GLAZE



Chocolate Stout Cake With Coffee Glaze image

This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cacao nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from speciality baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.

Provided by Laurie Ellen Pellicano

Categories     cakes, dessert

Time 4h

Yield 1 (10-inch) Bundt cake

Number Of Ingredients 19

3 cups/384 grams unbleached all-purpose flour, plus 1 tablespoon for dusting the pan
1/2 cup/50 grams natural process cocoa powder, plus 1 tablespoon for dusting the pan
3/4 cup/171 grams unsalted butter (1 1/2 sticks), plus more for greasing the pan
1 tablespoon baking soda
1/4 cup/25 grams black cocoa powder (or substitute additional natural process cocoa powder)
2 packed cups/440 grams dark brown sugar
2 teaspoons to 1 tablespoon fine sea salt (depending on your preference)
1/3 cup/80 milliliters grapeseed or other neutral oil
1 cup/240 milliliters stout beer
1/2 cup/120 milliliters cold-brew or strong brewed coffee
1 cup/240 grams sour cream
3 large eggs
1 tablespoon whiskey
1 3/4 cups/228 grams confectioners' sugar
1 1/2 tablespoons sour cream
1 tablespoon whiskey
1/4 teaspoon fine sea salt
1 to 2 tablespoons cold-brew or strong brewed coffee
1 to 2 tablespoons cacao nibs

Steps:

  • Place a rack in the lower third of the oven and heat to 350 degrees.
  • In a small bowl, stir together 1 tablespoon flour with 1 tablespoon natural process cocoa powder. Grease the inside of a 12-cup Bundt pan with butter and dust with this mixture, taking care to coat the pan entirely.
  • In a medium bowl, whisk the remaining flour with the baking soda. In a large bowl, stir together remaining cocoa powders with the brown sugar and salt. (Mixture will be lumpy.)
  • In a small saucepan over medium heat, melt the butter with the oil, beer and coffee, whisking occasionally. When the butter is fully melted and the mixture is hot, pour this mixture into the large bowl with the cocoa powder mixture, and whisk well to combine. Let this mixture cool slightly.
  • Meanwhile, in a large liquid measuring cup or bowl, whisk together the sour cream, eggs and whiskey. Pour this mixture into the cocoa mixture, whisking as you go, until well combined.
  • Add the flour in two to three additions, whisking between each addition, until smooth and no clumps remain. (The batter will be a tad thin.)
  • Pour batter into the prepared Bundt pan and bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean, rotating your pan at 30 minutes to ensure even cooking.
  • Remove from the oven and cool for 10 minutes, then invert and release onto a wire rack to cool completely.
  • Make the glaze while Bundt is cooling: In a medium bowl, whisk together the confectioners' sugar, sour cream, whiskey, salt and 1 tablespoon of coffee until smooth. The glaze should make slowly disappearing ribbons when you lift the whisk, similar to the texture of molasses or honey. Add more coffee 1 teaspoon at a time as needed. (To test the glaze, drizzle some on an inverted coffee cup or bowl; it should be a little thick and travel slowly down the sides.)
  • Once the Bundt has cooled completely, use a piping bag, spatula or spoon to glaze your cake. While the glaze is still wet, sprinkle cacao nibs over the surface, pressing lightly to adhere, and let the glaze set until firm, about 30 minutes to 1 hour.

GLAZED SOUR CREAM-CHOCOLATE CAKE



Glazed Sour Cream-Chocolate Cake image

Replace water with sour cream in your box mix to make a tasty Glazed Sour Cream-Chocolate Cake! You'll love this tender, moist sour cream-chocolate cake.

Provided by My Food and Family

Categories     Recipes

Time 2h10m

Yield 16 servings

Number Of Ingredients 8

1 pkg. (2-layer size) devil's food cake mix
1 cup plus 2 Tbsp. sour cream, divided
3 Tbsp. MAXWELL HOUSE Instant Coffee, divided
1 Tbsp. hot water
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate
2 Tbsp. butter or margarine, melted
1 cup thawed COOL WHIP Whipped Topping
1 cup each fresh raspberries and halved strawberries

Steps:

  • Spray 2 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water. Stir in 2 Tbsp. coffee granules; pour into prepared pans. Bake as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely.
  • Dissolve remaining coffee granules in hot water. Melt dipping chocolate as directed on tub. Stir in butter, coffee and remaining sour cream until blended; pour 1/3 cup into medium bowl. Whisk in COOL WHIP.
  • Stack cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.

Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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From chelsweets.com


SOUR CREAM COFFEE CAKE - CONFESSIONS OF A BAKING QUEEN
2020-06-03 Cinnamon Swirl. Preheat the oven to 350F/180C and line a 9-inch square baking pan with parchment so that the parchment paper overhangs on the sides, this will help you pull the baked cake out of the pan later. Grease the parchment with non …
From confessionsofabakingqueen.com


SOUR CREAM CHOCOLATE CHIP COFFEE CAKE - MAMA NEEDS CAKE®
2020-02-17 Preheat the oven to 350°. Cream together the unsalted butter and the granulated sugar. Add in the eggs, vanilla extract, and the sour cream. In a separate bowl blend together the flour, baking powder, baking soda, and salt. In a small bowl, mix together the granulated sugar and the cinnamon together for the topping.
From mamaneedscake.com


EASY CAKE MIX SOUR CREAM COFFEE CAKE RECIPE - ALL THINGS MAMMA
2021-11-03 Preheat the oven to 350 and grease a 9×9 or 9×11 inch baking dish with cooking spray. First, in a bowl whisk together flour, brown sugar, sugar, salt, and cinnamon. Cut in chilled butter until crumbly. Set aside. Next, in a large bowl combine cake mix, water, egg, sour cream, melted butter, and vanilla and mix until combined.
From allthingsmamma.com


CHOCOLATE CHIP SOUR CREAM COFFEE CAKE RECIPE | MYRECIPES
Preheat oven to 350º. Grease and flour a 10-inch tube baking pan. In a medium bowl cream together the butter and 1 cup of sugar. Beat in the eggs until the mixture is light and fluffy. In a separate bowl combine the sour cream and milk, and set aside. Sift together the flour, baking soda, and baking powder and add alternately with the sour ...
From myrecipes.com


CHOCOLATE SOUR CREAM POUND CAKE - SLOANE'S TABLE
2022-02-02 Preheat the oven to 325 degrees F and line a 9x5 loaf pan with parchment paper. In a medium bowl, whisk together the flour, cocoa powders, espresso powder, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light & fluffy.
From atsloanestable.com


SOUR CREAM COFFEE CAKE WITH CHOCOLATE CINNAMON SWIRL
2022-02-10 Make the cake: Prepare. Preheat the oven to 350°F and grease a 9″x 13″x 2″ baking pan with butter. Mix the dry ingredients. Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Mix the wet ingredients.
From bakeorbreak.com


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