Description
This moist and rich Sour Cream Chocolate Cake combines the creamy tang of sour cream with deep cocoa flavor, topped with a luscious chocolate frosting. Perfect for celebrations or any chocolate craving, this cake is baked to perfection with a tender crumb and silky smooth frosting that enhances every bite.
Ingredients
Scale
For the Cake
- 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
For the Frosting
- 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
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F. Grease a 10×15 inch (4-4.5 quart) glass baking dish with non-stick cooking spray to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract.
- Combine Dry Ingredients and Batters: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Add this dry mixture and the sour cream to the wet butter-sugar mixture. Beat with an electric mixer just until well blended. Then add the boiling water and stir until combined, creating a smooth batter.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool to room temperature.
- Prepare the Chocolate Frosting: Microwave the butter in a microwave-safe bowl just until melted. Stir in the chopped semi-sweet and unsweetened baking chocolate. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
- Mix Frosting Ingredients: In a large mixing bowl, combine the melted chocolate and butter mixture with powdered sugar, sour cream, and vanilla extract. Beat with an electric mixer until the frosting is smooth and creamy.
- Frost the Cake: Spread the prepared frosting evenly over the cooled cake using an offset spatula or knife. Allow the frosting to set before slicing and serving.
Notes
- Ensure the boiling water is added last to the cake batter for a smooth consistency.
- The cake is best served at room temperature to enjoy the full softness and flavor.
- For a richer chocolate flavor, use high-quality cocoa powder and baking chocolates.
- If you prefer a thicker frosting, chill it slightly before spreading.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
