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Sour Cream Chocolate Cake

Sour Cream Chocolate Cake - Your Ultimate Moist Chocolate Indulgence

Sour Cream Chocolate Cake is a moist and rich dessert perfect for any occasion, easy to prepare and irresistibly delicious.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour You can use whole wheat flour for a nuttier taste.
  • 3/4 cup unsweetened cocoa powder Natural cocoa is preferred, but Dutch-processed gives a smoother taste.
  • 1 teaspoon baking soda A leavening agent essential for rising.
  • 1/2 teaspoon salt Enhances overall flavor.
  • 1 cup unsalted butter Adds richness and moisture.
  • 1 1/2 cups granulated sugar Opt for brown sugar for a deeper flavor profile.
  • 3 large eggs Can substitute with flax eggs for a vegan option.
  • 2 teaspoons vanilla extract Always use pure extract for the best flavor.
  • 1 cup sour cream Full-fat Greek yogurt can be used instead.
  • 1 cup hot water or brewed coffee Enhances the chocolate flavor.
For Optional Toppings
  • 1 cup chocolate chips Add for a sweeter experience.
  • 1 batch frosting of choice Options include chocolate ganache or cream cheese frosting.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • Measuring cups
  • Measuring spoons
  • spatula
  • Cake pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your cake pans.
  2. Grease the cake pans and lightly dust with flour.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Beat the butter and sugar together until light and fluffy.
  5. Add the eggs one at a time, mixing well. Then mix in the vanilla and sour cream.
  6. Gradually add the dry ingredients to the wet ingredients, mixing gently.
  7. Pour in the hot water or brewed coffee and stir until smooth.
  8. Pour the batter into prepared pans and bake for 30-35 minutes.
  9. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Notes

For optimal results, do not overmix the batter and ensure baking soda is fresh.

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