Sour Cream Chocolate Cake
Recipe - Stillwater
Sour Cream Chocolate Cake
Prep Time30 Minutes
Servings16
Cook Time35 Minutes
Ingredients
2 cups all-purpose flour, plus more for pans
2 cups granulated sugar
1 cup Dutch-processed cocoa powder, divided
1 1/2 teaspoons baking soda
1 tsp baking powder
1 1/4 tsp salt, divided
1 3/4 cups sour cream, divided
1/2 cup vegetable oil
2 large eggs
3 tsp pure vanilla extract, divided
1 cup hot coffee
1 cup semisweet chocolate chips
6 tbsp butter
3 1/2 cups confectioners' sugar
Directions
- Preheat the oven to 350°F. Spray a 9 x 13 baking pan with cooking spray.
- In a large mixing bowl, combine flour, sugar, 3/4 cup cocoa, baking soda, baking powder, 1 teaspoon salt, 1 cup sour cream, oil, eggs, 1 teaspoon vanilla and coffee. Use an electric mixer on low speed until combined. Increase speed to medium and continue to mix for 1 minute, scraping down the sides of bowl as necessary. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a cake tester comes out clean. Place on a rack and let cool completely.
- In a small saucepan over low heat, combine the chocolate chips and butter. Cook, stirring, until the butter and chocolate are melted and the mixture is smooth. Transfer to a large mixing bowl. Add remaining 3/4 cup sour cream, 1 teaspoon vanilla and 1/4 teaspoon salt. Use an electric mix on low speed and gradually add in the confectioner’s sugar and remaining 1/4 cup cocoa powder, scraping down the bowl as necessary. Increase the mixer speed to medium-high and mix until light and fluffy, about 2 to 3 minutes. Spread frosting over the cooled cake.
- Best results if all ingredients are at room temperature*
30 minutes
Prep Time
35 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Essential Everyday Flour, All-Purpose, 5 Pound
$2.50 was $2.99$0.50/lb
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.59 was $3.69$0.90/lb
Hershey's Dutched Cocoa, Special Dark, 8 Ounce
$5.69$0.71/oz
Essential Everyday Baking Soda, Multi-Purpose, 16 Ounce
$1.19$0.07/oz
Clabber Girl Baking Powder, Double Acting, 8.1 Ounce
$3.39$0.42/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.39$0.05/oz
Essential Everyday Sour Cream, 8 Ounce
$1.79$0.22/oz
Essential Everyday Vegetable Oil, Pure, 24 Ounce
$3.39$0.14/oz
Cub Eggs, Large, 12 Each
$7.49$0.62 each
McCormick Pure Vanilla Extract, 1 Fluid ounce
$3.79 was $5.79$3.79/fl oz
Toll House Morsels, Semi-Sweet, 24 Ounce
$7.69$0.32/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.29$1.32 each
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.69$0.08/oz
Directions
- Preheat the oven to 350°F. Spray a 9 x 13 baking pan with cooking spray.
- In a large mixing bowl, combine flour, sugar, 3/4 cup cocoa, baking soda, baking powder, 1 teaspoon salt, 1 cup sour cream, oil, eggs, 1 teaspoon vanilla and coffee. Use an electric mixer on low speed until combined. Increase speed to medium and continue to mix for 1 minute, scraping down the sides of bowl as necessary. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a cake tester comes out clean. Place on a rack and let cool completely.
- In a small saucepan over low heat, combine the chocolate chips and butter. Cook, stirring, until the butter and chocolate are melted and the mixture is smooth. Transfer to a large mixing bowl. Add remaining 3/4 cup sour cream, 1 teaspoon vanilla and 1/4 teaspoon salt. Use an electric mix on low speed and gradually add in the confectioner’s sugar and remaining 1/4 cup cocoa powder, scraping down the bowl as necessary. Increase the mixer speed to medium-high and mix until light and fluffy, about 2 to 3 minutes. Spread frosting over the cooled cake.
- Best results if all ingredients are at room temperature*