Best Sour Cream Chocolate Layer Cake Recipes

YELLOW LAYER CAKE WITH CHOCOLATE-SOUR CREAM FROSTING

Steps:

• For cake:
• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Combine buttermilk, oil, and vanilla in a medium bowl.
• Combine sugar, butter, and brown sugar in another large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat butter mixture until light and fluffy, 3-4 minutes. Add yolks and eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.
• Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, 5-6 minutes. It's very important that no lumps remain at this stage. (Occasional scraping of the bowl, especially the bottom, helps prevent lumps.)
• With mixer on low, add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients.
• Divide batter evenly among prepared pans, about 3 1/2 cups per pan. Smooth tops.
• Bake, rotating cakes from left to right and top to bottom halfway through, until cakes are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 35-40 minutes.
• Transfer cakes to wire racks; let cool in pans for at least 30 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
• Using a long serrated knife, remove top dome and any bumps from each cake to create a flat surface. Slice each cake in half horizontally to make 6 layers total. DO AHEAD: Cakes can be baked 1 day ahead. Wrap tightly in plastic wrap and store at room temperature.
• For frosting and assembly:
• Stir chocolate and corn syrup in a large metal bowl set over a large saucepan of simmering water until melted and smooth; remove from heat. Stir sour cream, salt, and vanilla in a medium metal bowl; set over same saucepan of simmering water. Stir until mixture is warm but not hot, about 2 minutes. Add sour cream mixture to chocolate mixture; stir until smooth and glossy. Set aside.
• Using an electric mixer, beat powdered sugar and butter in a medium bowl until light and fluffy, 2-3 minutes. Scrape down sides of bowl. Slowly beat in chocolate mixture. Continue beating until no lumps remain, about 2 minutes. Frosting should be smooth and shiny. Cover and chill until slightly firmed up, about 30 minutes.
• Place 1 cake layer on a cake stand or large plate. Spoon 1/3 cup frosting over; using an offset spatula or the back of a spoon, smooth frosting to edge of cake, creating an even layer. Place another cake layer on top. Repeat with frosting and remaining cake layers. Spread remaining frosting over top and sides of cake. DO AHEAD: Cake can be made 1 day ahead. Cover with a cake dome and store at room temperature.

SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING

Steps:

• Preheat oven to 350°F (180°C). Line two 9-inch round cake pans with parchment paper. Butter pans well and dust with cocoa powder, shaking out excess.
• Combine coffee and chopped chocolate in a large glass bowl and microwave at high for 1 to 2 minutes or until piping hot and chocolate is melted. Whisk in rum until smooth. Let cool to room temperature.
• Place sour cream in a bowl and stir in baking soda and salt.
• Cream butter and sugar in a large bowl using an electric mixer until fluffy. Beat in eggs, one at a time, until incorporated. Beat in chocolate mixture until smooth. Beat in half the flour alternately with half the sour cream mixture, beat in remaining flour and sour cream mixture to make a smooth batter. Spread evenly in prepared pans.
• Bake on rack in middle of oven for 35 to 40 minutes or until cake feels firm in the centre and edges begin to pull away from sides. Leave in pans for 5 minutes, then turn out onto wire racks to cool. Cake layers can be wrapped well in plastic wrap, then foil and frozen for up to 1 month.
• For frosting, sift icing sugar and cocoa powder together through a fine sieve into a large bowl. Beat in butter and rum using an electric mixer, starting at a slow speed, until smooth. Beat in enough sour cream to make a smooth spreadable frosting.
• Arrange one cake layer on a large plate and spread with some of the frosting. Top with second cake and spread tops and sides with remaining frosting.

SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING

Steps:

• Preheat oven to 350.
• Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess.
• CAKE.
• Combine coffee with chocolate in large glass bowl and microwave on high 1-2 min until very hot and chocolate has melted.
• Whisk in rum until smooth.
• Cool to room temperature.
• Place sour cream in smaller bowl and add soda and salt, stir.
• Cream butter and sugar in a large bowl until fluffy.
• Beat in eggs one at a time.
• Beat in chocolate mixture until smooth.
• Beat in 1/2 flour, 1/2 sour cream; repeat. Make a smooth batter.
• Spread evenly in prepared pans.
• Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides.
• Cool on racks for 5 minutes, turn out onto wire racks to cool.
• Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting.
• FROSTING.
• Sift sugar and cocoa into a large bowl.
• Beat in butter and rum, start at low speed, until smooth.
• Beat in enough milk or sour cream to make a spreadable frosting.
• Frost top of one cake, then top with other cake. Frost sides and then the top of the cake. Decorate with chocolate curls or raspberries or eat it just as it is!
• Enjoy!

SOUR CREAM CHOCOLATE CHIP LAYER CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease 2 8in cake pans.
• Stir flour with baking powder, baking soda and salt.
• Beat butter with brown sugar in a separate bowl until light and fluffy.
• Beat in eggs, one at a time, add vanilla.
• Whisk 1/2 cup sour cream with milk.
• On low speed, alternately beat in flour and sour cream mixtures, in 2 additions, until batter is smooth.
• Stir in 3/4 cup chocolate chips until evenly distributed.
• Divide batter equally between the prepared pans.
• Bake 25 minutes or until a toothpick inserted in the center of each cake comes out clean.
• Cool 10 minutes, turnout onto rack to cool completely, once cooled, cut each cake into 2 layers.
• Melt remaining chocolate chips in the microwave on med for 1-2 minutes, stirring every 30 seconds.
• Stir in remaining sour cream, beat until fluffy. Chill 15 minutes or until frosting is smooth and approx as thick as peanut butter.
• Use to frost layers and top of cooled cake.

TRIPLE-LAYER SOUR CREAM CHOCOLATE CAKE

Steps:

• Step 1 Make the cake Preheat the oven to 350° and position the racks in the center and lower thirds. Butter three 9-by-2-inch round cake pans and line with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
• Step 2 In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted. In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream. Gradually whisk in the melted chocolate mixture until smooth.
• Step 3 In the bowl of a stand mixer fitted with the paddle, combine the 3 cups of flour with the sugar, baking soda, cinnamon and salt and mix well. At medium speed, beat in the wet ingredients in 3 batches until just incorporated. Scrape down the bowl and beat until the batter is smooth.
• Step 4 Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter to release any air bubbles. Bake for about 35 minutes, until a toothpick inserted in the center of each cake comes out clean; shift the pans halfway through baking. Let the cakes cool completely, then carefully invert onto a rack and peel off the parchment.
• Step 5 Meanwhile, make the ganache In a medium saucepan, bring the cream, butter, sugar and salt just to a simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until smooth. Stir in the coffee and vanilla. Let cool completely, stirring occasionally.
• Step 6 Transfer 1 cake to a plate. Spoon one-fourth of the ganache on top and spread in an even layer. Top with another cake and one-fourth of the ganache. Cover with the third cake and spread the remaining ganache over the top and side of the cake; decoratively swirl the ganache on top. Top the cake with sugared cranberries, cut into wedges and serve.
• Chef's Notes: Toss fresh cranberries in simple syrup, drain and chill. Roll the cranberries in sugar and spread on a plate; chill for about 1 hour before serving.

TRIPLE-LAYER SOUR CREAM CHOCOLATE CAKE

Steps:

• Preheat the oven to 350° and position the racks in the center and lower thirds. Butter three 9-by-2-inch round cake pans and line with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
• In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted.
• In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream.
• Gradually whisk in the melted chocolate mixture until smooth. In the bowl of a stand mixer fitted with the paddle, combine the 3 cups of flour with the sugar, baking soda, cinnamon and salt and mix well.
• At medium speed, beat in the wet ingredients in 3 batches until just incorporated. Scrape down the bowl and beat until the batter is smooth.
• Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter to release any air bubbles.
• Bake for about 35 minutes, until a toothpick inserted in the center of each cake comes out clean; shift the pans halfway through baking.
• Let the cakes cool completely, then carefully invert onto a rack and peel off the parchment.
• In a medium saucepan, bring the cream, butter, sugar and salt just to a simmer over moderate heat, stirring to dissolve the sugar.
• Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until smooth.
• Stir in the coffee and vanilla. Let cool completely, stirring occasionally.
• Transfer 1 cake to a plate. Spoon one-fourth of the ganache on top and spread in an even layer.
• Top with another cake and one-fourth of the ganache.
• Cover with the third cake and spread the remaining ganache over the top and side of the cake; decoratively swirl the ganache on top.
• Top the cake with sugared cranberries, cut into wedges and serve.

SOUR CREAM CHOCOLATE LAYER CAKE

Steps:

• Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
• Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled).
• Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.
• Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.
• Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.
• Bake in a preheated 350 degree F.
• Oven for 35 minutes or until cake tests done.
• Cool in pans on racks for 10 minutes.
• Remove from pans and cool completely on the racks.
• Place one cake layer on serving plate.
• Spread with Sour Cream / Chocolate Frosting.
• Top with second cake layer.
• Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.
• SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well.
• Add chocolate which has been melted and cooled and vanilla.
• Beat until smooth.
• Try this little trick when making this cake.
• Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.
• Place the trimmed side down (layer should be upside down).
• Then frost between layers and place the other layer on right side up and finished frosting.
• It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.
• Also the trimmings are great eating just plain for the cook or for the kids.

SOUR CREAM CHOCOLATE LAYER CAKE

Steps:

• 1. Sift together the flour, sugar, baking powder, baking soda and salt into a large mixing bowl.
• 2. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled).
• 3. Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.
• 4. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.
• 5. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.
• 6. Bake at 350.
• 7. Oven for 35 minutes or until cake tests done.
• 8. Remove from pans and cool completely on the racks.
• 9. Place one cake layer on serving plate.
• 10. Cool in pans on racks for 10 minutes.
• 11. Spread with sour cream/chocolate frosting.
• 12. Top with second cake layer.
• 13. Frost sides and top of the cake with the remaining sour cream/chocolate frosting.
• 14. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter, confectioners\' sugar and sour cream in a mixing bowl; blend well.
• 15. Add chocolate which has been melted and cooled and vanilla.
• 16. Beat until smooth.
• 17. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids.