Chocolate Sour Cream Marble Cake Recipes

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MARBLED CHOCOLATE SOUR CREAM CAKE



Marbled Chocolate Sour Cream Cake image

This is a fairly easy cake to make as it uses a mix with added ingredients. It is also a nice one to carry to things like bake sales and pot lucks as it does not have a sticky, messy icing.

Provided by Trisha W

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 8

1 cup semisweet chocolate morsel
1 (18 1/2 ounce) box yellow cake mix
4 eggs
1/4 cup sour cream
1/2 cup vegetable oil
1/4 cup water
1/4 cup sugar
powdered sugar (optional)

Steps:

  • Melt the chocolate in the microwave in a medium size bowl for 1 minute, stir, then continue to heat it for 10-20 second bursts until stirs smooth and totally melted, set aside.
  • Mix the rest of the items (except powdered sugar) together, beating on low speed until moist then on high speed for 2 minutes.
  • Take 2 cups of the cake batter and stir into the melted chocolate.
  • Using a greased bundt or round tube pan, spoon in the two batters alternately.
  • Bake at 375 degrees for 35-45 minutes; check for doneness with a toothpick.
  • Cool in the pan for 20 minutes, then remove from pan and cool completely before sprinkling with powdered sugar (right before serving).

Nutrition Facts : Calories 209, Fat 10.9, SaturatedFat 3, Cholesterol 37, Sodium 156.8, Carbohydrate 25.6, Fiber 0.9, Sugar 16.6, Protein 2.5

DOUBLE CHOCOLATE MARBLE CAKE



Double Chocolate Marble Cake image

This is a fudgy cake that is very rich and there is more work involved than the usual marble cake.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 14

Number Of Ingredients 12

6 eggs
1 cup butter
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup sour cream
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon baking soda
⅓ cup unsweetened cocoa powder
½ cup white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an flour one 10 inch tube pan.
  • To make marbling mixture: Combine 1/3 cup of the coca and 1/2 cup of the white sugar and mix well.
  • In a large bowl, beat the egg whites until stiff, and set aside.
  • In another bowl, cream the butter with 1 cup of the sugar and the brown sugar. Beat in the egg yolks, then the vanilla and sour cream.
  • In another bowl, stir together the flour, cocoa, salt, and baking soda. Beat into the creamed mixture. Stir about 1/3 of the egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Spread about 1/4 of the batter into a greased and floured tube pan and sprinkle with about 1/3 of the cocoa-sugar mixture. Continue repeating layers, ending with the batter. With a knife, lightly swirl the batter and cocoa mixture together
  • Bake at 325 degrees F (175 degrees C) for 1 3/4 hours, or until it tests done with a toothpick. Let cool on a rack. Makes 16 to 20 servings.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 57.6 g, Cholesterol 121.8 mg, Fat 19.6 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 269.5 mg, Sugar 37 g

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.

MARVELOUS MARBLE CAKE



Marvelous Marble Cake image

Pound cake and chocolate make the best marble cake. - Ellen Riley, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16

4 ounces bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups butter, softened, divided
2 cups sugar
5 large eggs, room temperature
3 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup miniature semisweet chocolate chips, optional
FROSTING:
3/4 cup butter, softened
6-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 to 2/3 cup 2% milk
2 tablespoons miniature semisweet chocolate chips

Steps:

  • In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature., Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, cream remaining butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips, until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting.

Nutrition Facts : Calories 683 calories, Fat 33g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 330mg sodium, Carbohydrate 97g carbohydrate (79g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE FROSTED MARBLE CHEESECAKE



Chocolate Frosted Marble Cheesecake image

Marble cheesecake with chocolate crumb crust and chocolate sour cream frosting.

Provided by Karen

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 3h20m

Yield 16

Number Of Ingredients 12

1 cup chocolate graham cracker crumbs
3 tablespoons white sugar
¼ cup butter, melted
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 tablespoons all-purpose flour
3 eggs at room temperature
2 tablespoons milk
2 teaspoons pure vanilla extract
3 ounces semi-sweet chocolate chips
8 ounces semi-sweet chocolate chips
⅔ cup sour cream at room temperature

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a 10-inch springform pan with aluminum foil.
  • Mix the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
  • Bake the crust in the preheated oven for 10 minutes. Remove the pan from the oven. Turn the oven's heat up to 350 degrees F (175 degrees C).
  • In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth. Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract. Beat the cream cheese filling until very smooth and well combined, about 3 minutes.
  • Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust. Melt 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling. Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
  • Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep. Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
  • When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan. Loosen the edge of the cheesecake from the pan with a thin, sharp knife. Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes. Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
  • To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined. Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving. Refrigerate leftovers.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 28.9 g, Cholesterol 93.1 mg, Fat 26.6 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 16 g, Sodium 191.7 mg, Sugar 23.5 g

SIMPLE CHOCOLATE SOUR CREAM CAKE



Simple Chocolate Sour Cream Cake image

My family loves chocolate sour cream cake but doesn't like to wait for it. This uses a mix and is very easy to make. Just throw it together and bake.

Provided by Kristen in Chicago

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box plain devil's food cake mix or 1 (18 1/4 ounce) box dark fudge cake mix
1 (3 1/2 ounce) box chocolate instant pudding
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips

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.

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