Sour Cream Chocolate Cake Recipe

What Is The Secret To A Good Pound Cake

Chocolate Sour Cream Bundt Cake – Easiest Chocolate Cake Recipe Ever!

There are lots of important tips to follow for the best chocolate pound cake, all of which I mention below, like measuring your flour with a kitchen scale, and making sure all your ingredients are room temperature before you start. But my favorite way to make pound cake even better is by adding a rich, tangy dairy product like buttermilk, cream cheese, and especially sour cream! So if you’re here making this southern chocolate pound cake, you’re in the right place!

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Its easy to get used to good things. Its so easy that we dont even think that life was possible without them at all. Like electricity, running water, internet, facebook and chocolate cake.

Chocolate cake is with us for some time but it wasnt like this before a couple of really exciting people like Rodolphe LINDT found out how to make cocoa powder from the cocoa beans at the end of the XIX. century. In 1886 some decadent cooks added the cocoa powder to the batter instead just using it as an icing or filling and voila the chocolate cake had been born.

Since then various type of chocolate cakes have been invented by adding various layers and ingredients to the basic recipe. Finding the best chocolate cake or the original one giving its immense variety is an impossible feat as there isnt any basic recipe carved into stone in a hidden cellar anywhere. Chocolate cake is a maverick evolving continuously with our taste through the years.

The best ever chocolate cake is thus is always the one we are having right now. Be it a German chocolate cake, Black Forest Cake or a Sacher-torte, we cant go astray whichever is stuck on our dessert fork.

The really decadent versions must be the moist chocolate cakes. These are not only made of chocolate but most of the time dripping chocolate as well. How mouthwatering is when we see the light breaking into million splinters on the surface of the moist spongy cake.

9.8 x 8 / 25cm x 20.5cm Baking tray

Doctored Chocolate Sour Cream Cake Mix Recipe

If you’re looking for an easy chocolate cake, this homemade Chocolate Sour Cream Cake never fails! However, if you love recipes that begin with cake mixes, you definitely want to keep our super-easy Chocolate Sour Cream Cake- Doctored Mix Recipe in mind!

Nobody would ever guess that this delicious cake started with a simple chocolate cake mix.

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Sour Cream Chocolate Cake

Sour cream chocolate cake is so good. If you are a chocolate lover, you will love this one! This cake is wonderful for any holiday, birthday or just anytime you want a good chocolate cake. Super easy to make the the sour cream makes this cake so moist. Its great to enjoy with family and friends. If you love coconut, try this sour cream cake too!

How To Make Chocolate Frosting And Assemble The Cake

Make frosting. Melt chocolate and espresso in a double boiler over medium heat, and cool slightly. Whisk in sour cream, corn syrup, and vanilla. Frosting will be thin, but will thicken as it cools. Stir occasionally for about 15-20 minutes until its a spreadable consistency.

Make filling. Whip heavy cream till thick, then fold in 1 cup of the chocolate sour cream frosting.

Assemble cake. Place one cake layer on plate or stand and cover with half of whipped chocolate filling. Repeat with remaining cake layers. Frost with the rest of the chocolate sour cream icing.

And, enjoy!

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Great Tips To Making A Gluten

Always choose real butter and full-fat sour cream.
Make sure your almond flour is fresh and from a quality brand. It will make a difference in the final outcome of the cake.
Always use large grade A eggs as its the standard in most recipes.
Choose your favorite cocoa powder, mine happens to be Hersheys cocoa powder because of its consistent results.
Be sure and use fresh baking powder as it is key when baking especially when keto baking since the alternative flours are heavier.

Reverse Creaming Method Of Mixing

Sometimes our reverse creaming method cake recipes have a slightly denser texture that makes them better for layer cakes but not ideal for cupcakes.

However, in this case, we found this recipe to be fantastic for cupcakes as well. Love the versatility of this cake!

Sometimes our reverse creaming method cake recipes have a slightly denser texture which makes them better for layer cakes but not ideal for cupcakes.

However, in this case, we found this recipe to be fantastic for cupcakes as well. We love the versatility of this cake!

While you can make this sour cream chocolate cake using the traditional method of mixing, we tried the cake both ways and the reverse creaming method for this recipe was the winner!

Its amazing how two cakes that contain the same ingredients can turn out so differently just based on the order and mixing technique of ingredients!

All of the steps are fully explained in our recipe below, but if you would like more information on the Reverse Creaming of Method of mixing, hop over to this post for additional details and a video: The Reverse Creaming Method of Mixing.

Our Chocolate Sour Cream recipe makes a bit more batter than usual…closer to 9 ½ or 10 cups. This is perfect for three 9 inch cake layers, but if you’d like you can also make three 8 inch layers and just pour a few additional cupcakes to sample.

At my house, extra cupcakes for sampling is always reason to celebrate 0)

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How To Decorate A Halloween Cake

Here’s a few ways you can decorate this festive Halloween dessert:

For an ultra-smooth frosting, use a cake scraper.
Use an offset spatula and turn table to create the ribboned ridges .
Pipe on swirls, ribbons, or piping designs with any type of piping tip.
Add any type of sprinkles.
Melt chocolate and drip it down the sides.
Melt red-colored candy melts to drip down the sides for an ultra-spooky version.

Moist Chocolate Pound Cake Ingredients

How to make Sour Cream Chocolate Cake

Then, for that amazing chocolate ganache glaze, you’ll need:

bittersweet chocolate – I use a Ghirardelli 60% Cocoa Bittersweet Baking Bar for this chocolate glaze. I love the balance between deep chocolate flavor and a bit of sweetness.
heavy cream – heavy cream adds a creamy richness to the glaze and helps it to melt smoothly.
lightcorn syrup – helps to add shine and a thin, pourable consistency to this glaze. I like to use Karo light corn syrup. If you can’t find corn syrup, you could substitute agave nectar or even honey for a similar effect.

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Ingredients That You Will Need:

1 cup butter, softened- I used unsalted butter
3 cups granulated sugar
1 tablespoon vanilla extract all of this vanilla will compliment the chocolate flavor. Trust me on this yall!
2 2/3 cups all-purpose flour- Thats right, were using all purpose flour. No need to buy cake flour flour this recipe
3/4 cup unsweetened cocoa powder
3 teaspoons baking soda
1 1/3 cups sour cream
1 1/3 cup boiling water or hot coffee! Coffee works well for this recipe!

For the frosting, you will need:

3 ounces unsweetened baking chocolate, chopped
3 ounces semi-sweet baking chocolate, chopped
5 cups powdered sugar
1 teaspoon vanilla extract

What Is Black Velvet Cake

Black velvet cake is a cross between a traditional dark chocolate cake and a red velvet cake. It has the moist, tender, fall-apart texture of red velvet, with the delicious, rich chocolatey tones of a chocolate cake.

This cake uses black cocoa powder to get that very dark color, but it’s actually less bitter than a standard dark chocolate or dutch-processed cocoa powder.

To replicate the cream cheese frosting that often covers a red velvet cake, I’ve opted for a chocolate sour cream frosting, which gives you a bit of tanginess and balances the flavors perfectly.

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For The Chocolate Lovers

I do love chocolate and sometimes, when a craving hits, nothing else will do. But Im not one who craves chocolate and always chooses a chocolate dessert when given the option. Im actually a fruit dessert fan.

However and this is a BIG however I adore chocolate cake. Especially when its homemade. Especially when its frosted with perfect chocolate frosting.

This Sour Cream Chocolate Cake is for sure my all-time favorite. Its sweet, but the cake especially isnt overpoweringly sweet. Its dense, but not too dense. Just perfect.

Can You Taste The Sour Cream In A Sour Cream Chocolate Cake

Sour Cream Chocolate Cake â 5 Boys Baker

Not at all! Even though sour cream is more often than not used in savoury cooking, in baking cakes, it works like a dream. You may think that there would be an aftertaste or an odd tanginess to the sour cream cake, but there isn’t at all. The deep chocolate flavours override any taste from the sour cream.

So why use it then?

Texture: Adding sour cream to your cake batter gives your cake a beautiful soft tender crumb. To get technical, the acidity in the cream tenderises the gluten in the flour resulting in a super-fine crumb texture.
Moisture: The high-fat content in sour cream makes the cake lovely and moist and this, in turn, helps the cake stay fresh for longer by keeping it from drying out. It’s an absolute game-changer in your chocolate cake repertoire!
Taste: The high-fat content also helps with the overall taste as it adds an extra layer of richness and depth of flavour.

Keto Chocolate Sour Cream Cake

This keto chocolate sour cream cake is moist, rich, and flat-out delicious. Its an easy low-carb sour cream chocolate cake that everyone will enjoy!

My family loves cake and its why we have a large every growing collection of keto cakes, including our keto cream cheese chocolate pound cakethat is simply dreamy.

If what you are wanting is a low-carb chocolate cake that is super moist and fudgy, then this sour cream chocolate keto cake has your name all of it.

Plus, this keto cake recipe features a generous drizzle of keto-friendly chocolate ganache that makes it extra yummy and rich. I mean, whats not to love?

Sour Cream Chocolate Chip Coffee Cake

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Rich and tender from the addition of sour cream, and jam-packed with chocolate chips, this coffee cake is loved by all.

This old-fashioned coffee cake is rich, tender, and jam-packed with chocolate chips. Its the kind of cake that appeals to just about everyone, and its super-simple to make. I was initially hesitant to share the recipe because it seemed so basic, but in the short time that I was contemplating that idea, half the cake disappeared from my countertop. Michael and the kids practically inhaled it. The cake is wonderful with a cup of coffee morning, noon, or night. It also travels well, so go ahead and pack it up for a picnic or wrap individual slices for the kids lunches. The recipe calls for a 10-cup Bundt pan but dont stress if you dont have one you can easily bake the cake in a 12-cup Bundt pan or a 9-inch square pan.

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Chocolate Cake Mix Bundt Recipes

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 chocolate cake mix bundt recipes that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

Classic Chocolate Frosting Ingredients Needed:

Chocolate Sour Cream Cake Recipe

Butter, softened

Milk or water

Walnuts, chopped Can use any kind of nuts you like.

If you add this classic chocolate frosting to this cake you are going to have a real treat! Its so good and takes this cake to the next level. We love it with the walnuts but it would be good with pecans too. This is great with a scoop of ice cream and chocolate syrup. Almost like hot fudge cake!

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Chocolate Christmas Fruit Cake Recipe

Chocolate Christmas Fruit Cake Recipe, Chocolate Fruits Cake Recipe | Chocolate Fruits & Nuts Cake | Christmas Special Recipe | N’Oven, N’Oven Cake & Cookies, Chocolate Covered Pretzel Christmas Cupcake Recipe Coffee Lovers, pretzel pretzels thecakeblog, chocolate-christmas-fruit-cake-recipe, The Cake Boutique.

#ChocolateFruitsCake #ChristmasCakeRecipe

Sour Milk Chocolate Cake

This sour milk chocolate cake is so moist and the perfect way to get rid of sour milk.

Mom would never throw away food, back in the 1940s things were tight for money and nothing went in the garbage, she always found a way to use it.

The cake was a simply delicious treat we would all look forward to and secretly happy the milk went bad.

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Why I Love This Homemade Chocolate Cake

I like cakes that are easy to make and this homemade chocolate cake definitely fits the bill. This is the best chocolate bundt cake you will ever make and eat! Trust me!

There are no complicated steps and you dont have to spend hours or days decorating.
You dont need a mixer to make this bundt cake, you can whip it up by hand! I love my KitchenAid Mixer to pieces, but sometimes its nice to do it the old-fashioned way.
Its so moist! This bundt cake recipe calls for sour cream, which makes the cake super moist. It is the secret ingredient!
If you dont have sour cream, you can use plain Greek yogurt. It produces a lovely cake as well.
Use good quality cocoa for this bundt cake so you get a nice chocolate flavor.
The chocolate glaze is silky, smooth, and so divine. It would make anything taste good. Drizzling it on top of this amazing chocolate bundt cake really should be illegal.
Make sure you grease your bundt pan really well. You dont want it to get stuck. I like to use soft butter, make sure get into all of the details of the pan so nothing sticks!
Use high quality chocolate to make the chocolate glaze so the cake has the best flavor!
If you want to skip the chocolate glaze you can dust the cake with powdered sugar, but I really like the chocolate glaze. It is the perfect finishing touch to the bundt cake.

Old Fashioned Chocolate Pound Cake

You guys. This cake! I had the hardest time photographing it because I honestly wanted to eat it all IMMEDIATELY. If you’re like me, the words “chocolate sour cream pound cake” are enough to make you run out to get the ingredients immediately! If not, let me assure you — you’re gonna want to make this cake. It has a soft, dense-yet-fluffy crumb, rich chocolate flavor deepened with espresso powder, and a luscious satin chocolate ganache glaze drizzled on top. I’m not even that much of a chocoholic, but I could honestly eat this moist chocolate pound cake all day long. When I baked it recently, I gave most of it away to my neighbors , and they said it was the BEST chocolate cake they’d ever had!

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Why Put Sour Cream In Chocolate Cake

If you are wondering if the flavor of sour cream marries well with that of chocolate, I am here to reassure you. You see the flavor of sour cream is barely noticeable.

However, the benefits of adding sour cream to a chocolate cake are what give this recipe a fudgy, moist cake crumb.

Its a winning combination that you simply must try. Whats great about this recipe is that you can also substitute the sour cream for full-fat Greek yogurt and still get the same delicious results.

Making Sour Cream Chocolate Cake

Youll start by sifting and gently mixing together the dry ingredients for the cake:

Next, youll use an electric mixer to cream together butter and brown sugar before mixing in the eggs and vanilla extract:

To finish off the cake batter, youll combine the wet mixture with the dry mixture plus sour cream and boiling water. Stir the cake batter only as much as necessary for all ingredients to be combined. Its never a good idea to over-beat a cake batter!

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Baking In A Bundt Pan Pro Tips

Know your bundt pan size. Not sure which one you have? Use a measuring cup, fill it with water and pour it into the bundt pan. Keep going until the water is level with the top of the pan, keeping a tally of the number of cups used. Picking the right size pan for what the recipe recommends is important. Too small and the batter will overflow.

Prep the pan at the correct time: In the next step I recommend how to prepare your pan – but timing is important too. Don’t prep the pan when you preheat the oven. Do it once the batter is made, just before filling the pan. If you do it too early, the grease can pool in the bottom of the pan.

Grease the pan: Using a pastry brush, grease every nook of the pan with cake-release oil, baking spray, or softened butter . Grease it generously.

Dust the pan. Dust in cocoa powder or a combination of cocoa powder and sugar. Knock out any excess. The sugar leaves a light crust on the outside which I quite like but does leave whiteness. Mixing it with cocoa powder means you have that beautiful dark appearance too.

Lightly tap out the air bubbles: Once the batter is poured into the pan- lightly tap the pan on the countertop. This helps any air bubbles rise from the base of the cake, which when baked and flipped will be the top.

Loosen the cake gently: Once baked, remove the pan from the oven. Use a mini rubber spatula to gently run it between the cake and pan as carefully as you can.