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Sour Cream Chocolate Cake

Irresistibly Moist Sour Cream Chocolate Cake for Sweet Lovers

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This Sour Cream Chocolate Cake offers a rich chocolate experience with a moist crumb, perfect for dessert lovers.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 ¾ cups all-purpose flour can swap with whole wheat flour for a nuttier flavor
  • ¾ cup unsweetened cocoa powder natural cocoa creates the best results
  • 1 teaspoon baking soda critical leavening agent
  • ½ teaspoon salt enhances flavor balance
  • ½ cup unsalted butter ensure it's softened
  • 1 ¾ cups granulated sugar brown sugar can add extra depth
  • 2 large eggs bind the batter and help with leavening
  • 1 teaspoon vanilla extract using pure vanilla extract makes a difference
  • 1 cup sour cream substitute with full-fat Greek yogurt for similar texture
  • 1 cup hot water or brewed coffee coffee adds extra richness
Optional Additions
  • 1 cup chocolate chips to enhance flavor and texture
  • 1 batch frosting or ganache consider cream cheese frosting or rich chocolate ganache

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • Spatula
  • measuring cups
  • measuring spoons
  • 9-inch Round Cake Pans

Method
 

Step-by-Step Instructions for Sour Cream Chocolate Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Fold in the sour cream until just combined; avoid overmixing.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Gently stir in the hot water or brewed coffee until smooth.
  8. Pour the batter evenly into the prepared pans and bake for 30-35 minutes.
  9. Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 220mgFiber: 2gSugar: 30gVitamin A: 400IUCalcium: 50mgIron: 2mg

Notes

This cake is best served at room temperature after chilling for enhanced flavor. Store properly to maintain moisture.

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