Best Chocolate Sour Cream Cake Sooo Moist Recipes

SOUR CREAM CHOCOLATE CAKE

Sour Cream Chocolate Cake image

Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. -Marsha Lawson, Pflugerville, Texas

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioners' sugar
Assorted gold sprinkles, optional

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.

Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.

CHOCOLATE SOUR CREAM CAKE

Chocolate Sour Cream Cake image

Incredibly rich and moist chocolate cake. The secret ingredient in both the cake and the icing is sour cream!

Provided by Annalise

Categories Dessert

Time 1h5m

Number Of Ingredients 16

Ingredients

1 cup unsweetened cocoa powder ((110 grams))
2 ½ cup all-purpose flour ((330 grams))
1 ¼ teaspoon salt ((5 grams))
2 ½ teaspoon baking soda ((11 grams))
2 cups granulated sugar ((400 grams))
3 large eggs
1 ¼ cups sour cream ((282 grams))
1 cup vegetable oil ((267 ml))
1 ¼ cup coffee ((295 ml))
15 ounces semi-sweet chocolate (, chopped (425 grams))
1 ¼ teaspoon instant espresso (, optional)
2 cups sour cream (, at room temperature (450 grams))
¼-½ cup light corn syrup ((59-118 ml))
¾ teaspoon vanilla extract
1 cup heavy whipping cream
1 cup icing ((above))

Steps:

To make the cake, preheat oven to 350°F. Butter and flour three 8-inch or 9-inch cake pans and line bottoms with parchment paper.
In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda.
In another bowl, whisk together eggs, sour cream, and vegetable oil. Add coffee and whisk until smooth.
Add wet ingredients all at once to the dry ingredients and whisk until no streaks of dry ingredients remain. Do not overmix.
Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
Melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes.
In another bowl, combine the sour cream, vanilla extract, and ¼ cup corn syrup. Add the melted chocolate and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. (¼ cup was just the right amount for me.) The icing will have a thin consistency, but will continue to thicken as it cools to room temperature.
To make the filling, beat whipping cream to medium peaks. Fold together with 1 cup of the chocolate sour cream frosting until combined.
Place one cake layer on a cake stand or plate and cover the top with half of the filling. Place another layer on top, followed by the rest of the filling.
Frost cake with chocolate sour cream frosting as desired.. Store the cake in the fridge until ready to serve, along with any leftovers.

Nutrition Facts : Calories 824 kcal, Sugar 65 g, Sodium 665 mg, Fat 45 g, SaturatedFat 26 g, Carbohydrate 101 g, Fiber 7 g, Protein 11 g, Cholesterol 123 mg, ServingSize 1 serving

WORLD'S BEST CHOCOLATE SOUR CREAM CAKE

World's Best Chocolate Sour Cream Cake image

This recipe comes from "Rosie's All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" and is perfect in every way. It has been THE chocolate cake recipe in our house for better than a decade.

Provided by Lisa Lynn

Categories Dessert

Time 55m

Yield 1 2layer cake

Number Of Ingredients 9

Ingredients

4 ounces unsweetened chocolate
2 cups sugar
1 1/2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot strong brewed coffee (or 5 tsp instant coffee dissolved in one cup hot water)
1/2 cup sour cream, at room temperature
1/2 cup vegetable oil
2 large eggs

Steps:

Preheat oven to 345 degrees.
Lightly grease 2 8" layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
Do not wait for a crust to form.
35-38 minutes.
Cool, frost, enjoy!

CHOCOLATE SOUR CREAM CAKE - SOOO MOIST

Chocolate Sour Cream Cake - Sooo Moist image

This is one of the moistest cakes I have ever made. It is one of my favorites, when it comes to chocolate cake..I used a whipped cream, cream cheese frosting, I didn't want too sweet of a frosting to overpower the delicious chocolate cake. Use whatever frosting you like. This cake will not disappoint! My pictures

Provided by Cassie * @1lovetocook1x

Categories Cakes

Number Of Ingredients 17

Ingredients

1 cup(s) baking cocoa...i used hersheys
1 cup(s) boiling water
1 cup(s) butter, softened
2 1/2 cup(s) sugar
4 - eggs
2 teaspoon(s) vanilla extract
3 cup(s) cake flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) sour cream
FROSTING
1 - 8 ounce(s) cream cheese, softened
1 cup(s) white sugar
1/8 teaspoon(s) salt
1 teaspoon(s) vanilla extract
1 1/2 cup(s) heavy whipping cream

Steps:

For the cake: Preheat oven to 350 degree prepare 3 - 9 in. round cake pans, grease and flour. I cut parchment paper, spray non stick cooking spray under the paper, and on it, then flour.
Gather your ingredients
Dissolve cocoa in boiling water; set aside. In a mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla.
Combine flour, baking soda, baking powder and salt.
Add to creamed mixture alternately with cocoa mixture and sour cream.
Pour into the three prepared cake pans. Bake at 350 degrees for 30 - 35 minutes or until a tooth pick inserted near the center comes out clean.
Cool for 10 minutes, remove from pans to wire racks to cool completely.
Frosting: In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. This frosting recipe is for a two layered cake. Double or make 1 1/2 batches.
Assemble the cake, and enjoy! I baked three cakes, but only used two. I froze the third one for a later use.