Sour Cream Chocolate Cake

Quick Info

Dessert/Topping Bakery Over 30 min 8+

Rating

0/5
Sour Cream Chocolate Cake

Description

A chocolate lovers favorite!

Ingredients

  • 3/4 c. vegetable oil
  • 1 large egg
  • 3 tsp. vanilla extract , divided usage
  • 1 c. firmly packed brown sugar
  • 1/2 c. sugar
  • 2 oz. squares semi-sweet baking chocolate, melted
  • 2 c. all-purpose flour
  • 1 1/3 c. unsweetened cocoa powder, divided usage
  • 1 Tbsp. baking soda
  • 1/2 tsp. salt
  • 1 c. warm water
  • 1 1/4 c. Daisy Sour Cream, divided usage
  • 1/2 c. softened butter
  • 3 c. powdered sugar
  • 1/4 c. 2% milk

Preparation

Heat oven to 350 F. Grease and flour two 8" baking pans; set aside.

In large mixer bowl add vegetable oil, egg, and 2 tsp. vanilla extract. Beat at medium speed until well mixed (1 min.) Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 min.) Add melted chocolate. Continue beating, scraping bowl often, until well mixed (1 min.)

In small bowl stir together flour, 2/3 c. unsweetened cocoa powder, baking soda, and salt. Add flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 c. sour cream; mix well. Bake until wooden toothpick inserted in center of cakes comes out clean, (about 30 to 35 min.) Remove from oven; cool 10 min. Remove cakes from pans; cool completely.

Meanwhile, in medium bowl add butter; beat at high speed until creamy (1 to 2 min.) Add 2/3 c. cocoa powder and 1 tsp. vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 min.) Add powdered sugar, 1 c. at a time, beating well after each addition. Add milk and 1/4 c. sour cream; continue beating, scraping bowl often, until creamy (1 to 2 min.) Place one cake, flat side up, on bottom of plate. Place about 1 c. frosting in center of cake. Spread to about 1/2" from edge of cake. Place second cake, flat side up, on top of frosting. Frost the sides and top of cake with remaining frosting. Garnish if desired.

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