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Sour-Cream-Chocolate-Layer-Cake-Recipe

Sour Cream Chocolate Layer Cake

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This Sour Cream Chocolate Layer Cake is a delightful treat featuring moist chocolate layers and creamy frosting. It’s perfect for celebrations or a cozy evening dessert, made with simple ingredients and a rich flavor that everyone will love.

  • Total Time: 0 hours
  • Yield: 10 servings 1x

Ingredients

Scale
  • 3 oz (85g) semisweet dark chocolate, coarsely chopped
  • ½ cup (118ml) boiling water
  • â…” cup (160ml) full fat sour cream
  • 1 â…” cups (235g) all-purpose flour
  • ¼ cup (21g) cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • ½ cup (113g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 large eggs at room temperature
  • 8 oz (227g) cream cheese, softened
  • ¾ cup (90g) powdered confectioner's sugar, sifted
  • 3 oz (85g) semisweet dark chocolate, coarsely chopped
  • 1 teaspoon pure vanilla extract
  • 1 â…“ cups (315ml) 35% whipping cream

Instructions

  1. Preheat your oven to 350°F. Lightly grease two 8-inch round cake pans, dust lightly with flour or cocoa powder, and line the base with parchment paper.
  2. Place chopped chocolate in a bowl, pour boiling water over it, let it stand for a minute, and whisk until smooth. Mix in the sour cream and set aside.
  3. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl and whisk to blend.
  4. In a large bowl, combine softened butter, sugar, and vanilla. Use a handheld mixer to whip for 2-3 minutes until light and fluffy. Add eggs one at a time, mixing until well combined. Gradually add flour mixture alternating with chocolate/sour cream mixture, mixing on low speed. Once combined, mix on high speed for an additional 5 seconds.
  5. Divide the batter evenly between prepared pans. Bake for 25-28 minutes, until the cakes spring back when touched and a skewer comes out clean. Cool for at least 30 minutes before inverting.
  6. To make the frosting, whip cold cream until stiff peaks form. Set aside ⅓ cup of whipped cream for the filling. In another bowl, blend soft cream cheese for about 1 minute. Mix in sifted powdered sugar until glossy. Add melted chocolate and vanilla, then fold in ½ cup of whipped cream quickly. Gradually fold in the remaining whipped cream until combined.
  7. For the filling, combine 1 cup of frosting with the reserved whipped cream, folding gently.
  8. Assemble the cake by placing one layer on a serving plate. Spread filling over the top and place the other layer on top. Cover with frosting, smoothing the sides and decorating as desired.

Last Step:

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Notes

For best results, make sure the eggs and sour cream are at room temperature before starting.
You can use any chocolate that you prefer for the filling and frosting.
Store the cake in the refrigerator to keep the frosting fresh.

  • Author: dani
  • Prep Time: 30 minutes
  • Cook Time: 25-28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 420
  • Sugar: 25g
  • Sodium: 280mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 85mg

Find it online: https://www.cookingrecipestasty.com/sour-cream-chocolate-layer-cake/