Sour Cream Chocolate Cake Recipe

Indulge in the rich and heavenly taste of this sour cream chocolate cake. Combining the luscious tangy flavor of sour cream with the decadent goodness of cocoa, this cake is perfectly moist and delightfully complex in its layers of flavor. The secret to its moistness lies in the surprising ingredient - sour cream. Even if you're not a fan of sour cream, don't worry! Its flavor is subtle, but its contribution to the texture of the cake is anything but.

Photos of Sour Cream Chocolate Cake Recipe

The standout ingredient in this recipe is sour cream, which might not be a staple in everyone's refrigerator. However, it's easily available in any supermarket, usually found in the dairy section. Do remember to get a full-fat version for the best results with this cake. Another ingredient to be mindful of is the dark cocoa powder. It lends a deeper, more intense chocolate flavor than regular cocoa powder, making your cake taste like a slice of chocolate heaven.

Ingredients Needed for Sour Cream Chocolate Cake

All purpose flour: The base of our cake, providing structure and texture.

Granulated sugar: Adds sweetness to balance the bitterness of the cocoa.

Dark cocoa powder: Gives a rich chocolate flavor and dark color to our cake.

Baking soda: A leavening agent that helps our cake rise.

Kosher salt: Enhances the flavors of the other ingredients.

Large eggs: Bind the ingredients together and help the cake rise.

Sour cream: Adds moisture and a slight tang, enhancing the overall flavor profile.

Canola oil: Keeps our cake moist and tender.

Vanilla extract: Adds a depth of flavor to our cake.

Strong coffee: Amplifies the flavor of the chocolate, making it taste richer.

One reader, Buiron Teixeira says:

This sour cream chocolate cake recipe is a game-changer! The cake turned out incredibly moist and rich, and the addition of sour cream gave it a delightful tangy flavor. The instructions were easy to follow, and the end result was a hit with my family. I'll definitely be making this again!

Buiron Teixeira

Techniques Required for Making Sour Cream Chocolate Cake

Preheat the oven: Set the oven to 300°F and butter and flour a 9x13 cake pan.

Sift the dry ingredients: In a large bowl, sift together flour, sugar, cocoa powder, and baking soda, then whisk in the kosher salt.

Whisk the wet ingredients: In a medium bowl, whisk together eggs, sour cream, canola oil, and vanilla extract until creamy and homogenous.

Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir together with a stiff spatula until the batter is thick like frosting.

Add the coffee: Pour in the piping hot coffee and stir until all the liquid is incorporated and the batter is homogenized.

Bake the cake: Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick poked in the center comes out clean.

Cool the cake: Take the cake out of the oven and set it on a baking rack to cool. After about 30 minutes, spread the frosting on top.

Cut and serve the cake: Serve the cake straight from the pan.

How To Make Sour Cream Chocolate Cake

Sour cream lends a nice moisture to this simple yet indulgent chocolate cake. This comes with hot coffee, which adds more depth to the dessert’s flavor.

Preparation: 20 minutes

Cooking: 55 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

2cupsall purpose flour
1¾cupsgranulated sugar
¾cupdark cocoa powder
2tspbaking soda
1tspkosher salt
2large eggs
1cupsour cream
¾cupcanola oil
2tspvanilla extract
1cupcoffee,strong, piping hot
chocolate frosting,or cream cheese frosting

Instructions

Preheat the oven to 300 degrees F. Butter and flour a 9×13-inch cake pan. Set aside.
In a large bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in the kosher salt.
In a medium bowl, whisk together eggs, sour cream, canola oil and vanilla extract until it looks homogenous and creamy.
Pour the wet ingredients into the dry ingredients. Stir together with a stiff spatula.
Pour in the piping hot coffee. Keep stirring until all the liquid is incorporated and it is a homogenized cake batter.
Pour the batter into the prepared pan.
Place in the oven and bake for 50 to 55 minutes or until a toothpick poked in the center comes out clean.
Take the cake out of the oven and set it on a baking rack to cool. After about 30 minutes, spread the frosting on top.
Cut and serve the cake straight from the pan. Enjoy!

Nutrition

Calories: 372.53kcal
Fat: 19.14g
Saturated Fat: 3.94g
Trans Fat: 0.06g
Monounsaturated Fat: 10.16g
Polyunsaturated Fat: 4.26g
Carbohydrates: 48.87g
Fiber: 2.55g
Sugar: 29.93g
Protein: 4.67g
Cholesterol: 40.97mg
Sodium: 273.75mg
Calcium: 36.54mg
Potassium: 154.04mg
Iron: 1.91mg
Vitamin A: 47.07µg
Vitamin C: 0.17mg

Crucial Technique Tip for Perfecting Sour Cream Chocolate Cake

When adding the hot coffee to the cake batter, do it gradually and keep stirring. This method, known as tempering, will prevent the eggs in the batter from cooking due to the heat of the coffee. It also ensures that the coffee is evenly distributed throughout the batter, resulting in a moist and flavorful chocolate cake.

Time-Saving Tips for Preparing This Chocolate Cake Recipe

Prep ahead: Measure and sift dry ingredients the night before. Store them in an airtight container to save time on baking day.

Use a stand mixer: Utilize a stand mixer to easily combine wet and dry ingredients, saving time and effort.

Bake in advance: Bake the cake a day ahead and store it in an airtight container. This allows the flavors to meld and saves time on the day of serving.

Organize ingredients: Arrange all ingredients and equipment before starting to ensure a smooth and efficient baking process.

Multi-task: While the cake is baking, prepare the frosting or clean up the kitchen to maximize time efficiency.

Substitute Ingredients For Sour Cream Chocolate Cake Recipe

sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture, making it a suitable replacement for sour cream in baking recipes.
canola oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for canola oil in baking, as it has a neutral flavor and similar fat content.
eggs - Substitute with applesauce: Applesauce can be used as a substitute for eggs in baking to add moisture and binding properties, especially in recipes like chocolate cake.
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for granulated sugar, providing a slightly caramel-like flavor and a lower glycemic index.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a substitute for all-purpose flour, adding a nutty flavor and additional nutrients to the chocolate cake.

Presentation Tips for Sour Cream Chocolate Cake

Elevate the plating: When presenting the sour cream chocolate cake, focus on creating a visually stunning plate. Use a clean, white plate to allow the rich, dark color of the cake to stand out. Consider adding a dusting of cocoa powder or a drizzle of chocolate sauce for an elegant touch.
Garnish with fresh berries: Add a pop of color and freshness to the plate by garnishing with a selection of fresh berries. This not only enhances the visual appeal but also provides a delightful contrast to the richness of the chocolate cake.
Incorporate edible flowers: Elevate the presentation by incorporating delicate and colorful edible flowers. These can add a touch of sophistication and elegance to the plate, creating a visually captivating presentation.
Utilize chocolate shavings: Enhance the visual appeal of the cake by sprinkling chocolate shavings over the top. This adds a touch of decadence and creates a beautiful texture that will impress the judges.
Create a chocolate drizzle design: Use a piping bag to create an intricate chocolate drizzle design on the plate. This artistic touch adds a professional and artistic flair to the presentation, showcasing attention to detail and culinary skill.

Essential Tools for Making a Delicious Chocolate Cake

Mixing bowl: A large, deep bowl used for mixing ingredients together, such as the dry and wet ingredients for the cake batter.
Whisk: A kitchen tool used for blending and mixing ingredients, such as whisking the eggs and sour cream together.
Spatula: A flat, flexible tool used for scraping the sides of bowls and spreading batter evenly in the cake pan.
9x13 cake pan: A rectangular baking pan used for baking the cake. It is typically 9 inches by 13 inches in size.
Sifter: A kitchen tool used for sifting dry ingredients, such as flour, sugar, and cocoa powder, to remove lumps and aerate them.
Oven: A kitchen appliance used for baking the cake at a specific temperature, typically around 300°F.
Baking rack: A metal rack used for cooling the cake after it is baked, allowing air to circulate around the cake.
Toothpick: A small, pointed wooden stick used for testing the doneness of the cake by inserting it into the center. If it comes out clean, the cake is done.
Offset spatula: A long, flat metal spatula with a narrow blade, used for spreading frosting on the cake.
Piping hot coffee: Freshly brewed hot coffee, used to enhance the flavor of the chocolate cake batter.

Storing and Freezing Sour Cream Chocolate Cake

Once the cake has cooled completely, you can store it at room temperature for up to 3 days. Cover the cake pan tightly with plastic wrap or aluminum foil to prevent the cake from drying out or absorbing any odors from the environment.
If you want to keep the cake fresh for a longer period, you can store it in the refrigerator for up to 5 days. Place the cake in an airtight container or wrap it securely with plastic wrap before refrigerating. Allow the cake to come to room temperature before serving for the best flavor and texture.
To freeze the sour cream chocolate cake, first let it cool completely. Then, wrap the cake tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Label the package with the date and contents, and freeze for up to 3 months.
When you're ready to enjoy the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, unwrap the cake and let it come to room temperature before serving. If the cake was frozen with frosting, you might notice some condensation on the surface, but this will disappear as the cake reaches room temperature.
If you want to freeze individual slices of the cake, wrap each slice tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. This way, you can easily grab a single serving whenever you want a delicious treat without having to thaw the entire cake.

How To Reheat Leftover Sour Cream Chocolate Cake

To reheat leftover sour cream chocolate cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet lined with parchment paper or aluminum foil. Cover the cake loosely with another piece of foil to prevent it from drying out. Bake for 10-15 minutes, or until the cake is heated through and the frosting is soft and gooey.
Another option is to use a microwave. Place a single slice of cake on a microwave-safe plate and heat it on high power for 15-20 seconds. Check the cake and heat it for an additional 5-10 seconds if needed. Be careful not to overheat the cake, as it can become rubbery or dry.
For a more indulgent treat, try reheating your leftover chocolate cake in a skillet. Melt a pat of butter in a non-stick skillet over medium heat. Place a slice of cake in the skillet and cook for 1-2 minutes on each side, or until the cake is warm and the edges are slightly crispy. Serve the cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra decadent dessert.
If you have a lot of leftover cake, consider transforming it into a new dessert. Crumble the cake into small pieces and layer it with whipped cream, fresh berries, and a drizzle of chocolate syrup in individual serving glasses. Chill the dessert in the refrigerator for an hour before serving for a delightful trifle-inspired treat.
For a quick and easy snack, try making cake pops with your leftover sour cream chocolate cake. Crumble the cake into fine crumbs and mix it with a small amount of frosting until it reaches a dough-like consistency. Roll the mixture into small balls and insert a lollipop stick into each one. Dip the cake pops in melted chocolate and decorate them with sprinkles or chopped nuts. Chill the cake pops in the refrigerator until the chocolate is set.

Random Fact About Sour Cream Chocolate Cake

The sour cream chocolate cake recipe is a classic dessert that has been enjoyed for decades. It's a versatile recipe that can be customized with different frostings, fillings, and toppings to suit individual preferences. This cake is perfect for special occasions or as a sweet treat for any day. Sour cream adds moisture and a slight tanginess to the cake, making it rich and flavorful. The addition of coffee enhances the chocolate flavor, creating a decadent and indulgent dessert. Whether served at a birthday party or a casual gathering, this cake is sure to be a hit with chocolate lovers.

Is Making Sour Cream Chocolate Cake at Home Cost-Effective?

The cost-effectiveness of this sour cream chocolate cake recipe is quite high. The ingredients are commonly found in households, and the recipe yields a large cake that can serve a family of four for several days. The cost of the ingredients is relatively low, making it a budget-friendly dessert option. The overall verdict for this recipe is a solid 9. The approximate cost for a household of four people is around $10, making it an affordable and delightful treat.

Is This Decadent Chocolate Cake Healthy or Unhealthy?

This sour cream chocolate cake recipe, while undeniably delicious, is not particularly healthy. The high amounts of sugar, oil, and refined flour contribute to its indulgent nature but also make it calorie-dense and lacking in essential nutrients. The dark cocoa powder does provide some antioxidants, but it's not enough to outweigh the less healthy ingredients.

To make this recipe healthier, consider the following suggestions:

Reduce the sugar content by at least 1/4 cup and experiment with natural sweeteners like honey or maple syrup
Replace half of the all-purpose flour with whole wheat pastry flour to increase fiber content
Swap out the canola oil for a healthier alternative like coconut oil or even unsweetened applesauce
Incorporate some grated zucchini or beetroot into the batter for added moisture and nutrients without compromising taste
Top the cake with a lighter frosting option, such as a Greek yogurt-based frosting or a simple dusting of cocoa powder

By making these adjustments, you can create a chocolate cake that still satisfies your cravings but with a slightly more balanced nutritional profile. Remember, it's all about moderation and making small, incremental changes to your favorite recipes. Enjoy your healthier sour cream chocolate cake!

Editor's Thoughts on This Decadent Sour Cream Chocolate Cake

This sour cream chocolate cake recipe is a delightful combination of rich, moist cake and decadent chocolate flavor. The addition of sour cream adds a subtle tanginess and moisture, while the hot coffee enhances the depth of the chocolate. The instructions are clear and easy to follow, making it accessible for both novice and experienced bakers. The resulting cake is a perfect balance of sweetness and richness, making it a delightful treat for any occasion.

Enhance Your Sour Cream Chocolate Cake Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of sweetness from roasted garlic, perfect for balancing the rich and decadent sour cream chocolate cake.

Grilled Pineapple Slices: Juicy and caramelized pineapple slices grilled to perfection, providing a refreshing and tropical contrast to the indulgent sour cream chocolate cake.

Balsamic Glazed Brussels Sprouts: Tender Brussels sprouts coated in a sweet and tangy balsamic glaze, offering a savory and slightly tangy accompaniment to the luscious sour cream chocolate cake.

Alternative Recipes Similar to Sour Cream Chocolate Cake

Creamy Tomato Basil Soup: This creamy tomato basil soup is the perfect comfort food for a chilly day. It's rich, flavorful, and easy to make at home.

Garlic Parmesan Roasted Broccoli: Garlic parmesan roasted broccoli is a delicious and healthy side dish that's simple to prepare. The crispy, flavorful broccoli will be a hit with the whole family.

Mango Coconut Chia Pudding: Mango coconut chia pudding is a refreshing and nutritious dessert that's great for a light and satisfying treat. It's easy to make and bursting with tropical flavors.

Appetizers and Main Courses to Serve With This Chocolate Cake Recipe

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a flavorful mixture of cream cheese, garlic, and herbs. The perfect bite-sized appetizer to kick off any dinner party.

Caprese Skewers: Elevate your appetizer game with these colorful and refreshing Caprese skewers. Alternate cherry tomatoes, fresh mozzarella, and basil leaves on skewers, then drizzle with balsamic glaze for a simple yet elegant starter.

Main Courses:

Grilled Salmon: For a light and flavorful main course, consider grilling salmon with a zesty lemon and herb marinade. The combination of smoky charred flavor from the grill and the bright, fresh flavors of the marinade creates a delicious and healthy dish that is perfect for a summer meal.

Beef Stroganoff: Indulge in a rich and creamy beef stroganoff, featuring tender strips of beef in a savory mushroom and onion sauce, served over a bed of buttery egg noodles. This classic comfort food dish is sure to satisfy your cravings for a hearty and satisfying main course.

Why trust this Sour Cream Chocolate Cake Recipe:

This recipe is a trusted classic, perfected over time to ensure a moist and decadent cake. The combination of sour cream and canola oil creates a rich and tender crumb, while the addition of dark cocoa powder and piping hot coffee intensifies the chocolate flavor. The use of kosher salt enhances the overall taste, and the incorporation of vanilla extract adds depth. The result is a luscious, indulgent cake that will surely satisfy any chocolate craving. Trust in the tried and true, and indulge in this delightful creation.

Want to share your experience baking this delectable Sour Cream Chocolate Cake or have any tips to perfect the recipe? Join the discussion in our Baking and Desserts forum!

FAQ:

Can I use a different type of oil instead of canola oil?

Yes, you can substitute canola oil with vegetable oil, melted coconut oil, or even melted butter if you prefer.

Can I use a different type of coffee for the recipe?

Absolutely! You can use any strong brewed coffee of your choice. Feel free to experiment with different flavors to customize the taste of the cake.

Can I make this cake without eggs?

Yes, you can make this cake without eggs by using egg substitutes such as applesauce, mashed bananas, or commercial egg replacers. The texture and flavor may vary slightly, but it will still be delicious.

How should I store the sour cream chocolate cake?

To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate the cake for up to a week.

Can I freeze the sour cream chocolate cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can be stored for up to 3 months. Thaw the cake in the refrigerator before serving.