Chocolate Sour Cream Cake
Incredibly rich and moist chocolate cake. The secret ingredient in both the cake and the icing is sour cream!
Ingredients
For the cake:
- 1 cup (110 grams) unsweetened cocoa powder
- 2 ½ cup (330 grams) all-purpose flour
- 1 ¼ teaspoon (5 grams) salt
- 2 ½ teaspoon (11 grams) baking soda
- 2 cups (400 grams) granulated sugar
- 3 large eggs
- 1 ¼ cups (282 grams) sour cream
- 1 cup (267 ml) vegetable oil
- 1 ¼ cup (295 ml) coffee (see Notes)
For the icing:
- 15 ounces (425 grams) semi-sweet chocolate , chopped
- 1 ¼ teaspoon instant espresso , optional
- 2 cups (450 grams) sour cream , at room temperature
- ¼-½ cup (59-118 ml) light corn syrup
- ¾ teaspoon vanilla extract
For the filling:
- 1 cup heavy whipping cream
- 1 cup icing (above)
Instructions
To make cake layers:
- To make the cake, preheat oven to 350°F. Butter and flour three 8-inch or 9-inch cake pans and line bottoms with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda.
- In another bowl, whisk together eggs, sour cream, and vegetable oil. Add coffee and whisk until smooth.
- Add wet ingredients all at once to the dry ingredients and whisk until no streaks of dry ingredients remain. Do not overmix.
- Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
To make filling and frosting:
- Melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes.
- In another bowl, combine the sour cream, vanilla extract, and ¼ cup corn syrup. Add the melted chocolate and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. (¼ cup was just the right amount for me.) The icing will have a thin consistency, but will continue to thicken as it cools to room temperature.
- To make the filling, beat whipping cream to medium peaks. Fold together with 1 cup of the chocolate sour cream frosting until combined.
To assemble the cake:
- Place one cake layer on a cake stand or plate and cover the top with half of the filling. Place another layer on top, followed by the rest of the filling.
- Frost cake with chocolate sour cream frosting as desired.. Store the cake in the fridge until ready to serve, along with any leftovers.
Video
Notes
- The coffee is meant to enhance the chocolate flavor, and shouldn't provide any coffee flavor in this recipe. Water with instant coffee or espresso is a great option. And if you prefer, you can always substitute with water 1:1.
Calories: 824kcal, Carbohydrates: 101g, Protein: 11g, Fat: 45g, Saturated Fat: 26g, Cholesterol: 123mg, Sodium: 665mg, Potassium: 566mg, Fiber: 7g, Sugar: 65g, Vitamin A: 908IU, Vitamin C: 1mg, Calcium: 148mg, Iron: 6mg
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