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: 8 tbsp (1 stick) butter, softened; 1 cup firmly packed light brown sugar; 2 None eggs; 2/3 cup milk; 1 cup sour cream; 2 1/4 cups self-rising flour; 3/4 cup unsweetened cocoa powder; None None FOR THE GANACHE; 7 oz semi-sweet chocolate, chopped; 2/3 cup sour cream

Servings: persons

8 tbsp (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 None eggs
2/3 cup milk
1 cup sour cream
2 1/4 cups self-rising flour
3/4 cup unsweetened cocoa powder
None None FOR THE GANACHE
7 oz semi-sweet chocolate, chopped
2/3 cup sour cream

1
Preheat the oven to 325u00b0F. Grease a deep 9-inch round cake pan. Line bottom and side with parchment paper.
2
Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in combined milk and sour cream, then combined sifted flour and cocoa powder, in 2 batches. Spread into prepared pan; tap pan on work surface to remove any large air pockets.
3
Bake for 50 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4
For the ganache, combine chocolate and sour cream in small saucepan. Stir on low heat until smooth. Cool for 45 mins, or until spreadable.
5
Split cake in half. Sandwich with half the ganache; spread cake top with remaining ganache.

1252

kcal

Calories

Fat

152

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: 8 tbsp (1 stick) butter, softened, 1 cup firmly packed light brown sugar, 2 None eggs, 2/3 cup milk, 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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