Chocolate Sour Cream Cake Recipe

Name: Chocolate Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; 8 tablespoons butter chopped; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1 1/4 cups self rising flour; 2 eggs lightly beaten; chocolate curls to decorate; 5 ounces semi sweet chocolate chopped; 2 tablespoons butter chopped; 1/3 cup sour cream; 3/4 cup powdered sugar

Servings: persons

1
Preheat the oven to 350u00b0F. Grease and line a 9-inch round cake pan with parchment paper.
2
Place sugar, butter, 1/3 cup water, cocoa powder and baking soda in a medium saucepan on medium heat. Stir until sugar dissolves. Bring to a boil. Reduce heat to low and simmer for 2 mins. Transfer to a large bowl and cool for 15 mins.
3
Whisk flour and eggs into chocolate mixture until smooth. Spoon into prepared pan, smoothing top.
4
Bake for 50 to 60 mins or until a toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack.
5
For the frosting, place chocolate, butter, sour cream and sifted powdered sugar in a medium heatproof bowl over a saucepan of simmering water (do not let bowl touch water). Stir until chocolate melts and frosting is smooth. Remove bowl from heat; cool slightly. Chill, stirring occasionally, for 15 mins or until it reaches a spreading consistency. Spread frosting over top and sides of cake. Decorate with chocolate curls.

984

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup granulated sugar, 8 tablespoons butter chopped, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and more.

Yes, Chocolate Sour Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Sour Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions