Best Sour Cream Dark Chocolate Cake Recipes

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SOUR CREAM DARK CHOCOLATE CAKE



Sour Cream Dark Chocolate Cake image

A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.

Provided by Tami Baity

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 2h

Yield 16

Number Of Ingredients 14

1 cup unsweetened cocoa powder
1 cup boiling water
2 ½ cups white sugar
1 cup canola oil
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
2 cups unsalted butter, slightly softened
2 cups confectioners' sugar
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
  • Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
  • Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
  • Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
  • Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
  • Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.

Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 g

DEEP DARK CHOCOLATE SOUR CREAM ZUCCHINI BUNDT CAKE



DEEP DARK CHOCOLATE SOUR CREAM ZUCCHINI BUNDT CAKE image

Categories     Cake     Chocolate     Vegetable     Dessert

Number Of Ingredients 13

1/2 cup butter, at room temperature
1/4 cup canola or other mild vegetable oil
1 3/4 cup sugar
2 large eggs
1 tsp. vanilla
2 1/4 cups all purpose flour
3/4 cup cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream or plain yogurt
2 cups grated unpeeled zucchini (about 2 smallish, or 1 large)
3/4 cup chopped walnuts or chocolate chips, or both (optional)

Steps:

  • Preheat oven to 325°F and spray a Bundt pan with nonstick spray. In a large bowl, beat the butter, oil and sugar on high speed with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in the eggs and vanilla. In a smaller bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add a third to the butter mixture and beat just until blended; add half the sour cream and do the same. Repeat with another third of the flour mixture, the rest of the sour cream, and the rest of the flour. Stir in the zucchini and the nuts and/or chocolate chips, if you're using them, and pour the thick batter into the pan, smoothing the top. Bake for an hour, until the top is cracked and springy to the touch. Invert onto a plate or cake stand while still warm. Serves 8-16.

CHERRY DARK CHOCOLATE SOUR CREAM BUNDT CAKE - LOW CARB AND GLUTEN-FREE



Cherry Dark Chocolate Sour Cream Bundt Cake - Low Carb and Gluten-Free image

Sour cream makes this low carb cherry chocolate bundt cake incredibly moist. A pretty pink cherry-flavoured glaze finishes it off. I love it when I ask for recipe suggestions on my Facebook page because I

Provided by @MakeItYours

Number Of Ingredients 17

3 cups almond flour
1/4 cup whey protein (unflavoured)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
1/3 cup Swerve Sweetener or other erythritol
2 eggs
1/4 tsp Cherry Flavour
1/4 tsp stevia extract
1/4 cup Unsweetened Dried Cherries (finely chopped)
1 3.5 ounce 85 or 90% cacao chocolate bar (chopped)
1/2 cup sour cream
1/4 cup powdered Swerve Sweeteneror other powdered erythritol
3 tbsp cream
1/8 tsp cherry flavour
one tiny drop red food colouring paste (optional)

Steps:

  • For the cake, preheat oven to 325F and grease a bundt pan well.
  • In a medium bowl, whisk together almond flour, whey protein, baking powder, baking soda and salt.
  • In a large bowl, beat sour cream, erythritol and eggs together until smooth. Beat in cherry flavouring and stevia extract.
  • Beat in almond flour mixture, then stir in chopped cherries and chocolate. Pour into bundt pan and smooth the top.
  • Bake 45 minutes, or until a tester inserted in the center comes out clean. Let cool in pan 15 minutes and then flip out onto a wire rack to cool completely.
  • For the glaze, whisk sour cream, powdered erythritol, cream, cherry flavouring and food colouring together in a small bowl until smooth.
  • Pour over cooled cake.

DEEP DARK CHOCOLATE SOUR CREAM ZUCCHINI CAKE



DEEP DARK CHOCOLATE SOUR CREAM ZUCCHINI CAKE image

Number Of Ingredients 13

1/2 cup butter, at room temperature
1/4 cup canola or other mild vegetable oil
1 3/4 cup sugar
2 large eggs
1 tsp. vanilla
2 1/4 cups all purpose flour
3/4 cup cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream or plain yogurt
2 cups grated unpeeled zucchini (about 2 smallish, or 1 large)
3/4 cup chopped walnuts or chocolate chips, or both (optional) or 2 bars of broken up scharfenberger can also add 2 tsp instant coffee

Steps:

  • Preheat oven to 325°F and spray a Bundt pan with nonstick spray. In a large bowl, beat the butter, oil and sugar on high speed with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in the eggs and vanilla. In a smaller bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add a third to the butter mixture and beat just until blended; add half the sour cream and do the same. Repeat with another third of the flour mixture, the rest of the sour cream, and the rest of the flour. Stir in the zucchini and the nuts and/or chocolate chips, if you're using them, and pour the thick batter into the pan, smoothing the top. Bake for an hour, until the top is cracked and springy to the touch. Invert onto a plate or cake stand while still warm. Serves 8-16.

DARK CHOCOLATE SOUR CREAM HAZELNUT CAKE



Dark Chocolate Sour Cream Hazelnut Cake image

Provided by Food Network

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 22

150 grams (5.3 ounces) cake flour
30 grams (1.1 ounces) cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
170 grams (6 ounces) sugar
100 grams (3.5 ounces) butter
2 eggs
150 grams (5.3 ounces) sour cream
60 grams (2.1 ounces) hazelnut paste
1/4 cup vegetable oil
55 grams (1.9 ounces) dark chocolate, melted
1 teaspoon vanilla extract
255 grams (9 ounces) sugar
4 egg whites
450 grams (15.9 ounces) butter, cut into small pieces
125 grams (4.4 ounces) dark chocolate, melted
75 grams (2.6 ounces) hazelnut paste
190 grams (6.7 ounces) sugar
145 grams (5.1 ounces) glucose syrup
349 grams (12 ounces) heavy cream
1 tablespoon salt
2 vanilla beans, split lengthwise, seeds scraped, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
  • Sift together the cake flour, cocoa powder, baking powder and baking soda in a bowl. Cream the butter and sugar in a stand mixer fitted with the paddle attachment. Add the eggs, one at a time, mixing on high speed until well incorporated. Add the sour cream, hazelnut paste and oil; mix well to combine. Add the chocolate and vanilla, and mix on low speed until very well incorporated. Add the dry ingredients and mix to combine.
  • Spread the batter in the prepared cake pan. Bake until the cake springs back to the touch or a tester comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then remove from the pan to cool completely.
  • For the hazelnut chocolate buttercream: Whisk the sugar and egg whites in a stand mixer bowl set over a hot water bath until the temperature reaches 140 degrees F. Transfer the bowl to the mixer and mix on high speed, using the whisk attachment, until stiff peaks form, 8 to 10 minutes. Add the butter, a few pieces at a time, and cream until well combined. Add the chocolate and hazelnut paste, and mix well.
  • For the salted caramel: Heat the sugar and glucose syrup in a pan over medium heat until the sugar melts and caramelizes. Remove from the heat and add the heavy cream, salt, and vanilla seeds if using; stir to combine. Return the pan to the heat and cook until the caramel comes to a boil. Remove from the heat and let cool to room temperature.
  • To assemble: Slice the cake horizontally into three layers, each about 1/3-inch thick. Place one layer on a cake circle or serving plate and drizzle the salted caramel over the top. Using an offset spatula, spread some buttercream over the cake layer. Repeat with the remaining layers. Spread the sides of the cake with buttercream and smooth the edges with the spatula. Refrigerate until the buttercream is slightly firm to the touch, about 30 minutes.

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