Sour-Cream Chocolate Layer Cake Recipe

Name: Sour-Cream Chocolate Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate cake:; 1/2 cup unsweetened cocoa powder; 1/2 cup boiling water; 2 1/4 cups sifted flour; 1 1/2 teaspoons baking soda; 1/4 teaspoon salt; 1 1/2 sticks (6 oz.) unsalted butter, at room temperature; 1 3/4 cups sugar; 1 teaspoon vanilla extract; 2 eggs; 1 1/3 cups sour cream; Bittersweet-chocolate frosting:; 6 ounces bittersweet chocolate, chopped; 1/2 cup sugar; 4 egg yolks; 3/4 teaspoon vanilla extract; 2 sticks (1/2 lb.) unsalted butter, cut into 16 pieces, at room temperature; 2 ounces dark and white chocolate shavings for garnish, optional

Servings: persons

Chocolate cake:
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2 1/4 cups sifted flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 sticks (6 oz.) unsalted butter, at room temperature
1 3/4 cups sugar
1 teaspoon vanilla extract
2 eggs
1 1/3 cups sour cream
Bittersweet-chocolate frosting:
6 ounces bittersweet chocolate, chopped
1/2 cup sugar
4 egg yolks
3/4 teaspoon vanilla extract
2 sticks (1/2 lb.) unsalted butter, cut into 16 pieces, at room temperature
2 ounces dark and white chocolate shavings for garnish, optional

1
Position a rack in middle of oven and preheat oven to 350u00b0F. Grease and flour 2 (9-by-2-inch) round cake pans.
2
Make chocolate cake: In a glass measure, whisk together cocoa and boiling water until smooth. In a medium bowl, whisk together flour, baking soda and salt.
3
In a large bowl, using an electric mixer, beat together butter, sugar and vanilla until well-blended (mixture will be dry). Add eggs one at a time, beating well on medium speed after each addition. Scrape down bowl. Reduce speed to low and beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour, just until blended, scraping bowl when halfway done. Add cocoa mixture and blend. Evenly divide batter between pans.
4
Bake cake for 30 minutes or until a tester inserted near center comes out clean. Cool cakes on racks for 20 minutes. Invert cakes onto racks; remove pans. Let cakes cool completely.
5
Make bittersweet-chocolate frosting: Melt chocolate in a double boiler, whisking until smooth. Whisk in 2 Tbsp. water. Set aside. In another double boiler, cook sugar and egg yolks, whisking, until sugar dissolves and mixture is warm, 3 minutes. Whisk sugar mixture into chocolate mixture; stir in vanilla. Beat with an electric mixer on high speed for 3 minutes. Beat in butter, 1 piece at a time, beating until smooth.
6
Assemble cake: Place 1 cake layer right side up on a serving plate. Spread 1 cup chocolate frosting evenly on top. Place remaining cake layer on top; frost cake all over with remaining frosting. Garnish with chocolate shavings, if desired.

2364

kcal

Calories

160

Fat

211

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 18 ingredients. The key ingredients include: Chocolate cake:, 1/2 cup unsweetened cocoa powder, 1/2 cup boiling water, 2 1/4 cups sifted flour, and more.

Yes, Sour-Cream Chocolate Layer 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!

Sour-Cream Chocolate Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions