Chocolatesourcreamstreuselcake Recipes

CHOCOLATE SOUR CREAM CAKE

Steps:

• To make the cake, preheat oven to 350°F. Butter and flour three 8-inch or 9-inch cake pans and line bottoms with parchment paper.
• In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda.
• In another bowl, whisk together eggs, sour cream, and vegetable oil. Add coffee and whisk until smooth.
• Add wet ingredients all at once to the dry ingredients and whisk until no streaks of dry ingredients remain. Do not overmix.
• Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
• Melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes.
• In another bowl, combine the sour cream, vanilla extract, and ¼ cup corn syrup. Add the melted chocolate and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. (¼ cup was just the right amount for me.) The icing will have a thin consistency, but will continue to thicken as it cools to room temperature.
• To make the filling, beat whipping cream to medium peaks. Fold together with 1 cup of the chocolate sour cream frosting until combined.
• Place one cake layer on a cake stand or plate and cover the top with half of the filling. Place another layer on top, followed by the rest of the filling.
• Frost cake with chocolate sour cream frosting as desired.. Store the cake in the fridge until ready to serve, along with any leftovers.

CHOCOLATE STREUSEL POUNDCAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.
• In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.
• Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.
• Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.
• Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.
• In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.
• Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.

SOUR CREAM CHOCOLATE CAKE

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.

CHOCOLATE CAKE WITH SOUR CREAM

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.

SIMPLE CHOCOLATE SOUR CREAM CAKE

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.

SOUR CREAM CHOCOLATE CHIP CAKE I

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.

CHOCOLATE CHIP SOUR CREAM CAKE

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.

AWESOME CHOCOLATE CHIP STREUSEL COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a tube pan (angel food cake pan).
• Mix together all streusel ingredients; set aside.
• Sift together the first 4 ingredients.
• In a bowl cream the butter, sugar and eggs, until light and fluffy.
• Mix together the dry ingredients with the cream mixture alternately with the sour cream; beat well.
• Add vanilla; beat.
• Pour 1/2 of batter into prepared pan.
• Sprinkle with 1/2 of the streusel mix.
• Add the remaining cake batter over the streusel.
• Sprinkle with remaining streusel mix.
• Bake for 1 hour.

WORLD'S BEST CHOCOLATE SOUR CREAM 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!