Sour Cream Chocolate Cake

You’re going to love this sour cream chocolate cake recipe. My family loves when I make it.  Plus this has one of the best homemade frosting recipes that you should save and make for other cakes as well. It’s delicious!

Sour Cream Chocolate Cake

Cake Ingredients:

• 1 cup butter, softened
• 3 cups packed brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 2  2/3  cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 3 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/3 cups sour cream
• 1 1/3 cup boiling water

Frosting Ingredients:

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• 1/2 cup butter
• 3 ounces unsweetened baking chocolate, chopped
• 3 ounces semi-sweet baking chocolate, chopped
• 5 cups powdered sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract

Directions:

1. Preheat  oven to 350  degrees.  
2. Grease  a 10×15  inch (4-4.5  quart) glass baking  dish with non-stick cooking  spray.
3. In a  large mixing  bowl, cream the butter and brown sugar  together until light and  fluffy. Add eggs, one at  a time, beating well  after each addition.  
4. Stir in vanilla extract.
5. Sift  the flour, cocoa powder, baking soda, and  salt into another large  mixing bowl. Whisk to combine.
6. Add  the wet mixture and  sour cream to  the dry ingredients and beat with an electric  mixer just until well blended.  
7. Add the boiling  water then stir until combined.
8. Pour  the batter  evenly into the prepared baking dish.  
9. Bake at 350 degrees for  45 minutes  until a toothpick or knife is inserted into the  center of the cake and  comes out clean.
10. Set the cake aside to cool.
11. Microwave  the butter  in a microwave  safe bowl just until melted. Stir in the semi-sweet  and unsweetened  chocolate. Microwave  in 30 second intervals, stirring between each interval,  until the chocolate  is melted.
12. In a  large mixing  bowl, combine the melted chocolate and  butter mixture, powdered  sugar, sour cream, and vanilla; beat with an electric mixer until  smooth.

Sour Cream Chocolate Cake

 

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Ingredients

• Cake Ingredients:
• 1 cup butter, softened
• 3 cups packed brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 2  2/3  cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 3 teaspoons baking soda
• ½ teaspoon salt
• 1⅓ cups sour cream
• 1⅓ cup boiling water
• Frosting Ingredients:
• ½ cup butter
• 3 ounces unsweetened baking chocolate, chopped
• 3 ounces semi-sweet baking chocolate, chopped
• 5 cups powdered sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 10x15 inch (4-4.5 quart) glass baking dish with non-stick cooking spray.
3. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Stir in vanilla extract.
5. Sift the flour, cocoa powder, baking soda, and salt into another large mixing bowl. Whisk to combine.
6. Add the wet mixture and sour cream to the dry ingredients and beat with an electric mixer just until well blended.
7. Add the boiling water then stir until combined.
8. Pour the batter evenly into the prepared baking dish.
9. Bake at 350 degrees for 45 minutes until a toothpick or knife is inserted into the center of the cake and comes out clean.
10. Set the cake aside to cool.
11. Microwave the butter in a microwave safe bowl just until melted. Stir in the semi-sweet and unsweetened chocolate. Microwave in 30 second intervals, stirring between each interval, until the chocolate is melted.
12. In a large mixing bowl, combine the melted chocolate and butter mixture, powdered sugar, sour cream, and vanilla; beat with an electric mixer until smooth.

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