Best Chocolate Cake With Sour Cream And Fudgy Frosting Recipes

SUPER DECADENT CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder and salt on low until ingredients are thoroughly combined. Set aside.
• In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined. Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin.
• Divide batter evenly into prepared pans.
• Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
• Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.
• Place the chocolate in a medium heatproof bowl and place it over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the pan from heat, then carefully remove the bowl from the pot. Set chocolate aside to cool for a few minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add the confectioner's sugar, one cup at a time, beating well after each addition. Once all of the sugar has been added increase the speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla and melted chocolate and continue beating until well combined and creamy.
• Using a long serrated knife, level the top of each cake.
• Transfer one layer to a large plate or cake stand. Using a long offset spatula, spread a thick layer of frosting on top, then top with the second layer. Continue frosting the top and sides of the cake. Decorate with chocolate chips, sprinkles, chocolate shavings, or leave as is!
• Store in the refrigerator, loosely covered, for up to 2 days.

TRIPLE CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
• Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
• If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
• Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

SOUR CREAM CHOCOLATE CAKE

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.

MOIST CHOCOLATE FUDGE CAKE

Steps:

• Preheat your oven to 350°F. Line a 9-inch square cake pan with parchment paper.
• Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend well.
• Combine egg, oil, sour cream and vanilla in a medium bowl and whisk to blend until smooth. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
• Spread batter into prepared pan and bake for 24-27 minutes until the cake springs back when pressed gently and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
• For the frosting, combine cream, honey, salt and chopped dark chocolate in a small saucepan over low heat and stir gently as the chocolate slowly melts. Keep an eye on it and let the chocolate melt slowly, then whisk gently until it is smooth and glossy. Be careful not to over-heat it.
• Pour it into a bowl and add the sour cream. Stir gently with a whisk until all of the sour cream is incorporated and the mixture is smooth, then place it in the fridge for about 15 minutes to cool but not until it is firm. It should be the consistency of soft pudding. Whisk vigorously for about 20 seconds to lighten it up and use immediately. This frosting will firm up once it cools completely and sets.

CHOCOLATE CAKE WITH SOUR CREAM

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.

OLD FASHIONED SOUR CREAM CHOCOLATE FUDGE CAKE WITH ICING

Steps:

• Preheat Oven to 350°.
• CAKE:.
• Butter a 9x13 cake pan with 1 tbs of butter and set aside.
• Dissolve the coffee powder in the hot water and let cool.
• In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
• In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
• Add the sour cream and mix well.
• In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
• Beat in the melted chocolate, dissolved coffee, and vanilla.
• Spread the batter into the prepared pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
• Cool on a large wire rack for about 10 minutes.
• Carefully run a knife around the edges of cake, invert onto rack to cool completely.
• ICING:.
• Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
• On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
• Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
• Spread about 1/2 of the icing over the cake, it will be a generous amount.
• Top with the top half of the cake, cut side down.
• Spread the remaining icing over the top and sides of cake.
• Sprinkle with powdered sugar to garnish if desired.

SOUR CREAM CHOCOLATE FROSTING

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.