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 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
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 CAKE
This recipe comes from Dede Wilson's "The Wedding Cake Book". It's a rich chocolate cake that is not too light or too dense. I have made a few adjustments. This cake freezes well.
Provided by Chef Jean
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Line 2,8 or 9 inch cake pans with parchement paper, grease and flour bottom and sides of pans.
- Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- Cream the butter until fluffy. Gradually add the sugars scraping the bowl once or twice during this process.
- Add the eggs, one at a time, scraping bowl after each addition.
- Alternately add the flour mixture and sour cream in three additions. When adding the flour, pulse the mixer on and off to avoid flour flying everywhere. After all he flour and sour cream have been blended in, scrape bowl and mix for an additional minute.
- Pour the batter(it is quite thick) into the cake pans and smooth the top with a spatula. Bake for 35 to 45 minutes or until a toothpick inserted the center cames out clean.
Nutrition Facts : Calories 499.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 107.2, Sodium 379.9, Carbohydrate 64, Fiber 1.4, Sugar 30.9, Protein 6.3
DARK AND CREAMY CHOCOLATE CAKE
Impress your valentine with this luscious dessert. This is a very rich and moist cake, perfect for Valentine's Day, or any time!
Provided by Bean cookers
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x2 inch round cake pan and dust with flour.
- Melt butter and chocolate together in a heavy saucepan over very low heat. Remove from heat and whisk in sugar and eggs 1 at a time. Stir vigorously 2 or 3 times, then gently whisk in flour and salt. Pour batter into the prepared pan. Rap pan once against the counter to settle batter.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 20 minutes.
- Run a knife around the edge of the pan and cool for 10 minutes. Unmold cake and cool right-side up on a wire rack.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 29.1 g, Cholesterol 170.8 mg, Fat 31.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 15 g, Sodium 70.8 mg, Sugar 23.8 g
CHOCOLATE BUTTERMILK CAKE WITH A SOUR CREAM FROSTING
A lovely dark, moist cake. The frosting is creamy and refreshing and is nice on other cakes too. It's a recipe from Judith Olney.
Provided by PetsRus
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter a 10-inch springform pan and line the bottom with parchment paper.
- Cream together the butter and the sugar with an electric mixer until light and fluffy.
- Add the eggs, one at a time, continue beating until thick and light.
- Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
- With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
- Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
- Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
- Make the frosting just before you need it.
- Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
- Release the cake and turn it upside down on a platter.
- With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
- Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
- Leave in the fridge until ready to serve.
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