How to Make Chocolate Sour Cream Cake with Chocolate Frosting Dessert Recipe

This chocolate sour cream cake with chocolate frosting isn’t one of those dense death-by-chocolate cakes, however, extra like a richer model of devil’s food cake. Cover it with a thick layer of chocolate frosting and serve it right out of the pan.

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Chocolate Sour Cream Cake with Chocolate Frosting

I love to make this delicious cake! The main ingredients are bittersweet (or semisweet) chocolate, a few unsweetened cocoa powder, and sour cream. When you have the ones accessible, you’re appropriate to move. You can bake it on the drop of a hat, even though I often degree out the elements the night earlier than I bake so that making the cake is even faster paintings. Try this chocolate sour cream cake with chocolate frosting in your kitchen and serve and delicious desserts treat to your family.

Chocolate Sour Cream Cake with Chocolate Frosting
How to Make Chocolate Sour Cream Cake with Chocolate Frosting Dessert Recipe
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This chocolate sour cream cake with chocolate frosting isn’t one of those dense death-with the aid of chocolate cakes, however, extra like a richer model of devil’s food cake. Cover it with a thick layer of chocolate frosting and serve it right out of the pan.
How to Make Chocolate Sour Cream Cake with Chocolate Frosting Dessert Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This chocolate sour cream cake with chocolate frosting isn’t one of those dense death-with the aid of chocolate cakes, however, extra like a richer model of devil’s food cake. Cover it with a thick layer of chocolate frosting and serve it right out of the pan.
Servings Prep Time Cook Time Passive Time
12 30minutes 45minutes 1:15minutes
Servings Prep Time
12 30minutes
Cook Time Passive Time
45minutes 1:15minutes
Nutrition Facts
How to Make Chocolate Sour Cream Cake with Chocolate Frosting Dessert Recipe
Amount Per Serving
Calories 801 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 23g 115%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 207mg 69%
Sodium 288mg 12%
Potassium 327mg 9%
Total Carbohydrates 110g 37%
Dietary Fiber 5g 20%
Sugars 64g
Protein 12g 24%
Vitamin A 21%
Vitamin C 1%
Calcium 8%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Nutrition Facts
How to Make Chocolate Sour Cream Cake with Chocolate Frosting Dessert Recipe
Amount Per Serving
Calories 801 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 23g 115%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 207mg 69%
Sodium 288mg 12%
Potassium 327mg 9%
Total Carbohydrates 110g 37%
Dietary Fiber 5g 20%
Sugars 64g
Protein 12g 24%
Vitamin A 21%
Vitamin C 1%
Calcium 8%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. For the Cake (about 9 by 13-inch rectangle):
  2. Prepare the pan and preheat the oven: Heat the oven to 350F. Butter a 9-by-13-inch cake pan, dust the pan with flour and tap out the excess. (Or line the pan with parchment paper and butter the paper.)
  3. Combine the dry ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. Melt the chocolate: Put the 3 ounces bittersweet or semisweet chocolate in a heatproof bowl and set the bowl over a saucepan of hot, but not boiling, water. The bowl should not touch the water. Let the chocolate melt, occasionally stirring with a rubber spatula. Remove the bowl from the water and wipe the bottom dry. Leave until cool but still liquid.
  5. Make the batter: In an electric mixer on medium speed, beat the butter for 2 minutes. Add the brown and granulated sugar and beat for 2 minutes more. Add the eggs, one at a time, followed by the yolks and vanilla. Beat only until incorporated, scraping down the sides of the bowl often. The mixture may look curdled; that’s OK.
  6. Finish mixing the batter: With the mixer on low speed, blend in the melted chocolate. Then blend in a third of the flour mixture, followed by half of the sour cream. Blend in another third of the flour, followed by the remaining sour cream. Finish with the last third of the flour, blending just until the dry flour is no longer visible.
  7. Pour the batter into the pan: Transfer the batter to the prepared pan, spreading it evenly and smoothing the top. Tap it once hard on the counter to settle any air pockets.
  8. Bake the cake: Bake the cake for 45 minutes, or until a skewer inserted into the center of the cake comes out clean and the top springs back when pressed with a fingertip. Transfer the pan to a wire rack for the cake to cool.
For the Frosting (about 1 1/2 cups):
  1. Melt the chocolate: Put the 8 ounces of semisweet chocolate in a heatproof bowl and set the bowl over a saucepan of hot but not boiling water. The bowl should not touch the water. Let the chocolate melt, occasionally stirring with a rubber spatula. Remove the bowl from the water and wipe the bottom dry. Cool, often stirring, for 5 minutes.
  2. Add the sour cream gradually. Stir well with the rubber spatula.
  3. Add the powdered sugar gradually, then the vanilla and salt. Stir until the mixture is smooth and thickens like frosting.
  4. Frost the cooled cake: When the cake is completely cool, use an offset icing spatula or the back of a spoon to spread the frosting on the cake, making a swirl or striped pattern, if you like.To make frosting swirls, spread the frosting on the cake and use the back of a spoon to make slight indentations all over the cake, which will look swirled when you’re done.
Recipe Notes

Let the cake sit for 30 minutes before cutting into squares.

Serve and Enjoy with your family.


Written by Sarah

I am a nutritionist and instructor at several places about food and Health. I love food and along with food I am also health conscious. After doing a lot of research on food and health, I started blogging about these things to increase and share my knowledge about Food and Health with all Food lovers.

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