Sour Cream Chocolate Cake Recipe

Name: Sour Cream Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 oz.) sq. unsweetened chocolate; 1/4 c. hot water; 1 c. thick sour cream; 1 tsp. vanilla; 1 tsp. baking soda; 3 stiff beaten egg whites; 3 beaten egg yolks; 1 1/2 c. sugar; 1 3/4 c. sifted cake flour; 1/2 tsp. salt

Servings: persons

2 (1 oz.) sq. unsweetened chocolate
1/4 c. hot water
1 c. thick sour cream
1 tsp. vanilla
1 tsp. baking soda
3 stiff beaten egg whites
3 beaten egg yolks
1 1/2 c. sugar
1 3/4 c. sifted cake flour
1/2 tsp. salt

1
Melt chocolate in water over double boiler until chocolate melts; cool.
2
Sift flour, soda and salt; set aside.
3
Beat egg yolks with sour cream, adding sugar gradually, and beat vigorously until thick.
4
Add chocolate mixture and vanilla mixing well.
5
Add flour, soda and salt to sour cream mixture.
6
Beat until smooth. Fold in stiffly beaten egg whites.
7
Bake in paper lined 13 x 9 1/2 x 2-inch pan at 350u00b0 for 45 minutes.
8
Frost with chocolate butter cream frosting.

1337

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 (1 oz.) sq. unsweetened chocolate, 1/4 c. hot water, 1 c. thick sour cream, 1 tsp. vanilla, and more.

Yes, Sour Cream Chocolate 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.

Sour Cream Chocolate Cake

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