Sour Cream Dark Chocolate Cake

  4.1 – 8 reviews  • Dark Chocolate

Delicious Velveeta®-based dish with chicken and noodles.

Prep Time: 30 mins
Cook Time: 30 mins
Additional Time: 1 hr
Total Time: 2 hrs
Servings: 16
Yield: 1 9-inch layer cake

Ingredients

  1. 1 cup unsweetened cocoa powder
  2. 1 cup boiling water
  3. 2 ½ cups white sugar
  4. 1 cup canola oil
  5. 4 eggs
  6. 2 teaspoons vanilla extract
  7. 3 cups all-purpose flour
  8. 2 teaspoons baking soda
  9. ½ teaspoon baking powder
  10. ½ teaspoon salt
  11. 1 cup sour cream
  12. 2 cups unsalted butter, slightly softened
  13. 2 cups confectioners’ sugar
  14. ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch round baking pans.
  2. Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
  3. Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at a time, beating well after each addition. Stir vanilla extract into creamed mixture.
  4. Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
  5. Bake in the preheated oven until a toothpick inserted in 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 the refrigerator.
  6. Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down the sides of the bowl with a rubber spatula. Mix confectioners’ sugar, 1/2 cup at a time, into creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
  7. Place one cake on a serving plate; spread 1/4 the frosting on top of cake. Place second cake on frosting layer; spread 1/4 the frosting on second cake. Place third cake atop second cake. Spread remaining frosting on top cake and around sides of entire layer cake.

Nutrition Facts

Calories 657 kcal
Carbohydrate 69 g
Cholesterol 114 mg
Dietary Fiber 2 g
Protein 6 g
Saturated Fat 18 g
Sodium 312 mg
Sugars 47 g
Fat 42 g
Unsaturated Fat 0 g

Reviews

Martha Fuller
I made two batches for my grandfather’s birthday and he loved it. It was so moist and tasty.
Brianna Henderson
It was awesome.
Tony Garza
nice moist cake….really enjoyed the flavor. I added a cup of coffee instead of water and enjoyed the combination. Cake goes really good with a porter or stout beer for dessert.
Kimberly Green
I was looking for a chocolate cake recipe to use some extra sour cream. We used to make a good sour cream chocolate cake when we were kids growing up on a dairy farm. This cake turned out very dry. The frosting makes no sense — butter and powdered sugar? It tasted like, well, loads of butter & sugar. Very strange recipe. So I doctored that up quite a bit, adding baking cocoa to make a chocolate frosting. I don’t know if that is a misprint, but be aware if you are making this. Just use your own frosting recipe. I baked in a 9 x 13 pan; did not have additional time to frost a 3-layer cake.
Robert Alexander
This cake was moist and delicious. Imade it for my coworkers but had to leave half of it with my husband
Daniel Pearson
I made the cake only, in a bundt pan, as the frosting recipe seems incomplete (no cocoa powder/chocolate in it!) Cake came out moist and tasty. I used my own chocolate icing recipe to drizzle over the top. Kids & hubby loved it! I’d make it again, maybe as a layer cake next time. Thanks for the recipe!
Brian Jones
I used a pre-made frosting, but the cake recipe was not changed. I didn’t have 3 rounds, so I used an 11 by 15 cake pan and it fit beautifully. I had to watch to see when it was done baking though. The toothpick test was done twice. I wanted to find a sour cream chocolate cake recipe like my Grandma’s. I think this one worked really well. It is rich, moist, very chocolatey, and just an all-around great, from scratch, chocolate cake! Yum!
Felicia Nguyen
Great texture, very moist cake, but next time I’d add more cocoa powder.

 

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