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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|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!
“This chocolate cake is perfect for a party since it’s a one pan wonder – but the rich and decadent sour cream frosting really makes the cake stand out. Make sure to allow the chocolate to cool so when you whip it in the electric mixer, the frosting whips right up!” —Tracy Wilk
For the Cake:
3/4 cup vegetable oil, more for the pan
2 cups (255 grams) all-purpose flour, more for the pan
2 cups sugar
3/4 cup unsweetened natural cocoa powder
2 teaspoons baking soda
3/4 teaspoon fine salt
2 large eggs
1 cup sour cream
1 1/2 teaspoons pure vanilla extract
1 cup very hot brewed coffee, or very hot water
For the Frosting:
1 1/2 cups semisweet chocolate chips
6 tablespoons (3-ounces) unsalted butter
2/3 cup sour cream
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3 1/2 cups confectioners’ sugar, or as needed
Make Chocolate Sour Cream Cake
Gather 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 salt into a large bowl. Stir to combine.
In a separate medium bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until well blended.
Stir the egg and sour cream mixture into the flour-cocoa mixture until blended. Add the hot coffee or water and stir until the batter is smooth.
Pour the batter into the prepared baking pan.
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 while you make the frosting.
Make Chocolate Sour Cream Frosting
Gather the frosting ingredients.
Put about 1-inch of water in a medium saucepan and bring it to a simmer over medium-low heat.
Place the chocolate chips and butter in a heat-safe large bowl and place it over the simmering water (make sure the bowl is not touching the water).
Stir until the mixture is melted and smooth. Let cool slightly.
Remove the bowl from the heat. Whisk the sour cream, vanilla, and salt into the melted chocolate mixture.
Sift the confectioners’ sugar over the chocolate-sour cream mixture and beat with an electric mixer until creamy, adding more sifted confectioners’ sugar as needed until the mixture is thick but easily spreadable.
Spread the frosting over the cooled cake, slice and serve.
- 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.
Video about Chocolate Sour Cream Pound Cake Southern Living
Our Favorite Sour Cream Pound Cake | Southern Living
This reader recipe came to us from Anita Guidry in Church Point, Louisiana, and quickly became one of our most popular pound cake recipes. With its soft, fluffy texture and perfectly browned crust, Sour Cream Pound Cake is a Southern must-have.
Get the recipe for Sour Cream Pound Cake here: https://goo.gl/fwiAUw
1 1/2 cups butter, softened; 3 cups sugar; 6 large eggs; 3 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 (8-oz.) container sour cream; 1 teaspoon lemon extract; 1/4 teaspoon almond extract
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