Sour cream chocolate cake boasting a rich, velvety texture and deep, delectable chocolate flavor. The addition of sour cream adds extra fat, resulting in an incredibly moist and tender crumb. Topped with homemade frosting that perfectly balances tangy and sweet, this cake is a true treat.
Ingredients
1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioners' sugar
Assorted gold sprinkles, optional
Instructions
1Make the batter
2Dissolve the cocoa in boiling water and let cool. In a large bowl, cream the butter and sugar until light and fluffy (about five to seven minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture alternately with the sour cream, beating well after each addition. Add the cocoa mixture and mix well.
3Bake the cake
4Pour the cake mixture into three greased and floured 9-inch round baking pans. Bake at 350°F until a toothpick inserted in the center comes out clean (about 30 to 35 minutes). Cool for 10 minutes before removing from pans to wire racks to cool completely.
5Do the frosting
6In a microwave, melt the chocolate chips and butter; stir until smooth. Cool for five minutes. Transfer to a large bowl. Beat in the sour cream and vanilla. Add confectioners' sugar and beat until light and fluffy. Spread between layers and over the top and sides of the cake. If desired, decorate with sprinkles.
