The Best Mahogany Cake With Sour Cream Chocolate Fr

Name: The Best Mahogany Cake With Sour Cream Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter or 3/4 cup margarine, softened; 2 cups firmly packed brown sugar; 7 (1 ounce) squares semisweet chocolate, grated; 1/2 cup boiling water; 4 eggs; 3/4 teaspoon baking soda; 1/2 cup buttermilk; 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon vanilla extract; Filling; 2 tablespoons butter or 2 tablespoons margarine; 3/4 cup firmly packed brown sugar; 2 tablespoons milk; 2 teaspoons milk; Sour Cream Chocolate Frosting; 1/4 cup butter or 1/4 cup margarine, softened; 3 (1 ounce) unsweetened chocolate squares, melted; 2 cups sifted powdered sugar; 1/2 cup sour cream; 2 teaspoons vanilla extract

Servings: persons

3/4 cup butter or 3/4 cup margarine, softened
2 cups firmly packed brown sugar
7 (1 ounce) squares semisweet chocolate, grated
1/2 cup boiling water
4 eggs
3/4 teaspoon baking soda
1/2 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Filling
2 tablespoons butter or 2 tablespoons margarine
3/4 cup firmly packed brown sugar
2 tablespoons milk
2 teaspoons milk
Sour Cream Chocolate Frosting
1/4 cup butter or 1/4 cup margarine, softened
3 (1 ounce) unsweetened chocolate squares, melted
2 cups sifted powdered sugar
1/2 cup sour cream
2 teaspoons vanilla extract

1
For cake, combine butter, sugar, chocolate, and boiling water in a large mixing bowl; beat well.
2
Add eggs, one at a time, beating well after each addition.
3
Dissolve soda in buttermilk; set aside.
4
Combine flour and baking powder; add to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition.
5
Stir in the vanilla.
6
Pour batter into 2 greased and floured 9 inch round cake pans.
7
Bake at 325 degrees for 35 minutes or until a toothpick comes out clean.
8
Cool in pans 10 minutes; remove the layers from pans, and let cool completely.
9
For the filling, combine all ingredients in a small saucepan; cook over medium heat until mixture reaches soft ball stage (240 degrees).
10
Remove from heat, and beat until spreading consistency.
11
For the frosting, combine all ingredients, beating until smooth.
12
Spread the filling between layers, spread top and sides of the cooled cake with the sour cream chocolate frosting.

3644

kcal

Calories

199

Fat

432

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 21 ingredients. The key ingredients include: 3/4 cup butter or 3/4 cup margarine, softened, 2 cups firmly packed brown sugar, 7 (1 ounce) squares semisweet chocolate, grated, 1/2 cup boiling water, and more.

Yes, The Best Mahogany Cake With Sour Cream Chocolate Frosting 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!

The Best Mahogany Cake With Sour Cream Chocolate Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions