Moist Chocolate Cake Recipe With Sour Cream

March 30, 2023 Post a Comment

Pin by Carla Killam on Sweets and Treats. Sour cream chocolate cake, Cake recipe with sour from www.pinterest.com

Description

This moist chocolate cake recipe with sour cream is a classic dessert that is sure to please all the chocolate lovers in your family. It's a rich and decadent chocolate cake that is full of flavour and will provide a delicious finish to any meal. The cake is made with a combination of dark and milk chocolate, and is topped with a light and fluffy sour cream frosting. The cake is also incredibly easy to make, so it's perfect for any occasion.

This moist chocolate cake is a chocolate lover's dream come true. The combination of dark and milk chocolate creates a rich and decadent flavour that is sure to satisfy even the most finicky chocolate connoisseur. The cake is topped with a light and fluffy sour cream frosting, which adds a creamy sweetness to the overall flavour. The cake is also incredibly simple to make, so it's perfect for any special occasion or family gathering.

This moist chocolate cake is the perfect way to end a special meal. The dense and rich flavour of the cake is sure to please even the pickiest of chocolate lovers. The addition of the sour cream frosting adds a light and creamy sweetness that will have everyone wanting more. And, with its ease of preparation, this moist chocolate cake recipe is sure to become a family favourite.

Ingredients

For the cake:

1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup boiling water

For the frosting:

1/2 cup butter, softened
1/4 cup sour cream
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.

2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.

3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the chocolate chips. Pour the batter into the prepared cake pan.

4. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

5. To make the frosting, cream together the butter and sour cream in a medium bowl. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.

6. Spread the frosting over the cooled cake. Serve and enjoy!

Notes

This cake can be stored in an airtight container at room temperature for up to 5 days. It can also be frozen for up to 3 months. If freezing, make sure to wrap the cake tightly in plastic wrap before storing.