Welcome to my kitchen, fellow food enthusiasts! Today, I have a delectable treat that’s sure to satisfy your sweet tooth and leave you craving more. Our star of the day is the decadent Sour Cream Chocolate Cake. Whether you’re a seasoned baker or a newbie in the world of baking, this recipe is a must-try. In this post, I’ll guide you through the process of creating this moist, rich, and irresistibly chocolaty cake. But that’s not all; I’ll also share some fantastic tips, variations, and ideas for food pairings. So, let’s get started on this delightful baking journey!
| Servings | Cooking Time | CALORIES |
| 12 | 55mins | 380 |
Sour Cream Chocolate Cake
This Sour Cream Chocolate Cake recipe is for anyone who appreciates the magical combination of sour cream and chocolate. It’s for busy parents looking for a homemade dessert to surprise their kids. It’s for those who enjoy the therapeutic art of baking. And it’s for anyone with a sweet tooth searching for that perfect, indulgent treat. This cake is versatile and easy to make, making it suitable for all skill levels.
Why This Recipe Is Great
What sets this Sour Cream Chocolate Cake apart from the rest? Well, for starters, the addition of sour cream adds a remarkable moistness to the cake, ensuring it stays tender and fresh for days. The blend of cocoa and melted chocolate gives it a deep, intense chocolate flavor. Plus, it’s incredibly versatile – you can enjoy it as is, frost it with your favorite icing, or serve it with a scoop of vanilla ice cream.
Now, let’s dive into the kitchen equipment you’ll need to whip up this delightful dessert:
Kitchen Equipment
To make this Sour Cream Chocolate Cake, you’ll need the following kitchen equipment:
- Mixing Bowls: You’ll need several mixing bowls for combining and whisking the ingredients.
- Electric Mixer: A stand mixer or a handheld electric mixer will make your life much easier when blending the cake batter.
- Measuring Cups and Spoons: Accurate measurements are key to a perfect cake, so ensure you have these on hand.
- Cake Pans: You can use two 8-inch round cake pans or a 9×13-inch rectangular pan, depending on your preference.
- Parchment Paper: For lining the cake pans and preventing sticking.
- Cooling Rack: A rack to cool the cake layers before frosting.
- Spatula: To spread the frosting evenly.
- Cake Stand or Plate: For a beautiful presentation.
With your equipment ready, let’s get started on making this delicious cake.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water
- 4 oz unsweetened chocolate, melted and cooled
For the Frosting:
- 1 ½ cups heavy cream
- 12 oz semi-sweet chocolate, chopped
- 1 tsp instant coffee granules (optional, for an extra flavor kick)
For Garnish (Optional):
- Chocolate shavings
- Fresh berries
Directions:
Preheat Your Oven
- Start by preheating your oven to 350°F (175°C). Grease and line your chosen cake pans with parchment paper.
Combine Dry Ingredients
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure to break any lumps.
Mix Wet Ingredients
- In another bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until well combined.
Combine Wet and Dry
- Gradually add the wet mixture to the dry ingredients and mix until everything is incorporated.
Add Boiling Water
- Carefully pour in the boiling water and mix until the batter is smooth. The batter will be thin, but don’t worry; that’s what makes this cake incredibly moist.
Add Melted Chocolate
- Stir in the melted unsweetened chocolate, which will give your cake that rich chocolate flavor.
Bake
- Divide the batter evenly between your prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Make the Frosting
- While your cakes are cooling, it’s time to prepare the frosting. In a saucepan, heat the heavy cream until it’s hot but not boiling. Remove from heat and stir in the chopped chocolate and coffee granules (if using). Keep stirring until the chocolate is completely melted and the mixture is smooth.
Frost the Cake
- Once your cakes are fully cooled, spread a generous layer of the chocolate frosting between the layers and on top of the cake. Use a spatula to create a smooth finish.
Garnish
- For an elegant touch, garnish your cake with chocolate shavings and fresh berries.
And there you have it – a stunning Sour Cream Chocolate Cake that’s sure to impress your friends and family.
How to Store Leftovers
If there happen to be any leftovers (which is rare with this cake), you can store them in an airtight container in the refrigerator. It will stay fresh for up to five days. You can also freeze slices of the cake for longer storage. Just wrap them tightly in plastic wrap and aluminum foil.
Food and Drink Pairings
This cake is a versatile dessert that goes well with various beverages and accompaniments. Here are some delicious pairings to consider:
- Beverages: Pair your cake with a hot cup of coffee, a cold glass of milk, or a scoop of your favorite ice cream.
- Fruits: Fresh berries like raspberries or strawberries complement the chocolatey goodness of the cake.
- Nuts: Chopped nuts, such as toasted almonds or hazelnuts, add a delightful crunch to each bite.
- Whipped Cream: A dollop of freshly whipped cream on the side can take your cake to the next level.
Conclusion
In conclusion, this Sour Cream Chocolate Cake is a true delight for chocolate lovers. Its moistness, intense flavor, and versatility make it a crowd-pleaser at any gathering. Whether you’re celebrating a special occasion or just craving a sweet treat, this cake is the perfect choice. So, put on your apron, gather your ingredients, and get ready to create a dessert that will leave everyone asking for seconds. Don’t forget to share this recipe with your friends, and subscribe to my blog for more mouthwatering recipes. Happy baking!
MORE RECIPES
Best Sour Cream Chocolate Cake
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cake Pans
- Parchment paper
- Cooling rack
- Spatula
- Cake Stand or Plate
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water
- 4 oz unsweetened chocolate, melted and cooled
- 1 ½ cups heavy cream
- 12 oz semi-sweet chocolate, chopped
- 1 tsp instant coffee granules (optional, for an extra flavor kick)
- Chocolate shavings
- Fresh berries
Instructions
- Start by preheating your oven to 350°F (175°C). Grease and line your chosen cake pans with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure to break any lumps.
- In another bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients and mix until everything is incorporated.
- Carefully pour in the boiling water and mix until the batter is smooth. The batter will be thin, but don't worry; that's what makes this cake incredibly moist.
- Stir in the melted unsweetened chocolate, which will give your cake that rich chocolate flavor.
- Divide the batter evenly between your prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
- While your cakes are cooling, it's time to prepare the frosting. In a saucepan, heat the heavy cream until it's hot but not boiling. Remove from heat and stir in the chopped chocolate and coffee granules (if using). Keep stirring until the chocolate is completely melted and the mixture is smooth.
- Once your cakes are fully cooled, spread a generous layer of the chocolate frosting between the layers and on top of the cake. Use a spatula to create a smooth finish.
- For an elegant touch, garnish your cake with chocolate shavings and fresh berries.And there you have it – a stunning Sour Cream Chocolate Cake that's sure to impress your friends and family.
Notes
FAQs
1. Can I use milk instead of sour cream in this recipe?
While sour cream adds a unique moisture and tangy flavor to the cake, you can substitute it with an equal amount of plain yogurt or buttermilk if needed.
2. Can I make this cake without the frosting?
Absolutely! The cake is delicious on its own, or you can dust it with powdered sugar for a simpler finish.
3. Can I use dark chocolate instead of semi-sweet for the frosting?
Yes, you can use dark chocolate if you prefer a more intense chocolate flavor. Just be aware that it may be slightly less sweet.
4. How can I prevent my cake from sticking to the pans?
Make sure to grease the pans thoroughly and line the bottom with parchment paper to ensure easy removal.
5. Can I make the cake in advance for a special occasion?
Yes, you can bake the cake a day ahead and store it in the refrigerator. This can enhance the flavors. Just remember to frost it before serving for the best texture.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!