Triple-Layer Sour Cream Chocolate Cake Recipe

Name: Triple-Layer Sour Cream Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon CAKE: Unsalted butter, for greasing; 3 cups cake flour, plus more for dusting; 9 ounces unsweetened chocolate, finely chopped; 2 cups hot brewed coffee; 1 tablespoon pure vanilla extract; 4 large eggs, at room temperature; 1 cup canola oil; 1 cup sour cream, at room temperature; 3 cups sugar; 1 1/2 teaspoons baking soda; 1 tablespoon ground cinnamon; 1 teaspoon fine sea salt; 1 1/2 cups GANACHE: cups heavy cream; 1 1/2 sticks unsalted butter, cut into 1-inch pieces; 1/2 cup sugar; 1/2 teaspoon fine sea salt; 1 1/2 pounds semisweet chocolate, finely chopped; 1/3 cup hot brewed coffee; 1 1/2 teaspoons pure vanilla extract

Servings: persons

1 teaspoon CAKE: Unsalted butter, for greasing
3 cups cake flour, plus more for dusting
9 ounces unsweetened chocolate, finely chopped
2 cups hot brewed coffee
1 tablespoon pure vanilla extract
4 large eggs, at room temperature
1 cup canola oil
1 cup sour cream, at room temperature
3 cups sugar
1 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon fine sea salt
1 1/2 cups GANACHE: cups heavy cream
1 1/2 sticks unsalted butter, cut into 1-inch pieces
1/2 cup sugar
1/2 teaspoon fine sea salt
1 1/2 pounds semisweet chocolate, finely chopped
1/3 cup hot brewed coffee
1 1/2 teaspoons pure vanilla extract

1
Step 1 Make the cake Preheat the oven to 350u00b0 and position the racks in the center and lower thirds. Butter three 9-by-2-inch round cake pans and line with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
2
Step 2 In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted. In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream. Gradually whisk in the melted chocolate mixture until smooth.
3
Step 3 In the bowl of a stand mixer fitted with the paddle, combine the 3 cups of flour with the sugar, baking soda, cinnamon and salt and mix well. At medium speed, beat in the wet ingredients in 3 batches until just incorporated. Scrape down the bowl and beat until the batter is smooth.
4
Step 4 Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter to release any air bubbles. Bake for about 35 minutes, until a toothpick inserted in the center of each cake comes out clean; shift the pans halfway through baking. Let the cakes cool completely, then carefully invert onto a rack and peel off the parchment.
5
Step 5 Meanwhile, make the ganache In a medium saucepan, bring the cream, butter, sugar and salt just to a simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until smooth. Stir in the coffee and vanilla. Let cool completely, stirring occasionally.
6
Step 6 Transfer 1 cake to a plate. Spoon one-fourth of the ganache on top and spread in an even layer. Top with another cake and one-fourth of the ganache. Cover with the third cake and spread the remaining ganache over the top and side of the cake; decoratively swirl the ganache on top. Top the cake with sugared cranberries, cut into wedges and serve.
7
Chef's Notes: Toss fresh cranberries in simple syrup, drain and chill. Roll the cranberries in sugar and spread on a plate; chill for about 1 hour before serving.

3717

kcal

Calories

222

Fat

395

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 19 ingredients. The key ingredients include: 1 teaspoon CAKE: Unsalted butter, for greasing, 3 cups cake flour, plus more for dusting, 9 ounces unsweetened chocolate, finely chopped, 2 cups hot brewed coffee, and more.

Yes, Triple-Layer 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.

That's it — enjoy your meal!

Triple-Layer Sour Cream Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions