|Nutrition Facts (per serving)|
|Servings: 12 to 20|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 2g||6%|
|Total Sugars 47g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chocolate sour cream cake is easy to make and doesn't even require a mixer. Just combine the ingredients, pour the batter into the prepared rectangular pan, and bake! You can make the batter with hot, freshly brewed coffee or hot water. Coffee has a way of intensifying chocolate flavor, but the cake is excellent with or without it.
The frosting is easy as well. It's a rich, silky chocolate frosting with enough sour cream to give it a tangy flavor that complements the cake perfectly. The recipe makes about 3 1/2 cups of frosting, enough to make a generous layer on this delicious chocolate sour cream cake.
A one-layer cake is excellent for taking along to a party, potluck, or office event because there's no need to take it out of the pan, fuss with layers, or finish it with elaborate decorations. It is perfect as it is!
For the Cake:
2 cups (255 grams) all purpose flour
2 cups (396 grams) sugar
3/4 cup (65 grams) unsweetened cocoa powder, natural
2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
1 cup (227 grams) sour cream
3/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
1 cup (236 ml) very hot brewed coffee, or very hot water
For the Frosting:
1 1/2 cups (255 grams) semisweet chocolate chips
6 tablespoons (85 grams) unsalted butter
2/3 cup (150 grams) sour cream
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3 1/2 cups (398 grams) confectioners' sugar, or as needed for consistency
Chocolate Sour Cream Cake
Gather the ingredients for the cake. Position a rack in the center of the oven and heat to 350 F.
Grease and flour a 9-by-13-inch baking pan.
Sift the flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon of salt into a mixing bowl. Stir to combine.
In a separate bowl, whisk the eggs with 1 cup of sour cream, vegetable oil, and 1 1/2 teaspoons of vanilla extract until well blended.
Stir the egg and sour cream mixture into the dry ingredients until blended. Add the hot coffee or hot water and stir until the batter is smooth and well blended.
Pour the batter into the prepared baking pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake to a rack and cool completely.
Chocolate Sour Cream Frosting
Gather the frosting ingredients.
Put about 1 inch of water in a saucepan and bring it to a simmer over medium-low heat.
Place the chocolate chips and butter in a heat-safe mixing bowl and place it over the simmering water. Stir until the mixture is melted and smooth. Let the chocolate mixture cool slightly.
Wisk the sour cream into the melted chocolate along with 1 teaspoon of vanilla extract and 1/4 teaspoon of salt.
Sift the confectioners' sugar over the chocolate and sour cream mixture and beat with an electric mixer until creamy, adding more sifted confectioners' sugar as needed for spreading consistency.
Spread the frosting over the cooled cake.
- This recipe calls for natural cocoa, not Dutch-process. The acidity of the natural cocoa and the acidic buttermilk reacts with the baking soda to make the cake rise. If all you have is alkalized Dutch-process cocoa, try replacing about 3/4 teaspoon of the baking soda with 1 1/2 teaspoons of baking powder.
- Choose full-fat sour cream for this recipe. The extra fat in the sour cream adds moisture and richness and results in a tender crumb.
- Use a neutral flavor oil in this recipe, such as canola oil, corn oil, safflower, or plain vegetable oil.
- 2-Layer Chocolate Sour Cream Cake: Prepare the cake and pour the batter into two greased and floured 8-inch or 9-inch round cake pans. Bake the layers at 350 F for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. For the frosting and filling, increase the ingredients as follows: 2 cups chocolate chips, 8 tablespoons of butter, 1 cup of sour cream, 2 teaspoons of vanilla extract, a scant 1/2 teaspoon of salt, and 4 1/2 to 5 cups of confectioners' sugar.
- Instead of frosting, serve the cake with a dollop of whipped cream or dust it with confectioners' sugar or cocoa.
- Another kind of frosting may be used on the cake. Try classic buttercream, chocolate buttercream, or chocolate buttermilk frosting.
How to Store
- Refrigerate leftover chocolate sour cream cake with the sour cream frosting for up to 1 week.
- If unfrosted or frosted with buttercream, store the cake at room temperature for up to 3 days. Or cover and keep the cake in the refrigerator for up to 1 week.
- To freeze individual slices, arrange them on a baking sheet and freeze until solid. Wrap each piece with plastic wrap and put them in a resealable freezer bag. Freeze for up to 6 months.
What makes a cake moist and soft?
- Sour cream adds lightness and moisture to a cake.
- If your cake calls for creaming the fat and sugar, beat it as directed on medium speed but don't overdo it—2 to 3 minutes is plenty of time to aerate the mixture.
- Avoid overbaking the cake.