Sour Cream Chocolate Layer Cake
Indulge in the ultimate dessert experience with this decadent Sour Cream Chocolate Layer Cake, a rich and moist creation that's perfect for any celebration. Featuring the tangy creaminess of sour cream and a bold chocolate flavor from both cocoa powder and semi-sweet chocolate chips, this recipe combines pantry staples with a touch of elegance. The layers are tender yet sturdy, offering the ideal canvas for a luscious homemade chocolate frosting that’s whipped to perfection with buttery goodness and a hint of cream. This show-stopping layer cake is not only easy to make with simple techniques but also delivers bakery-level results right in your own kitchen. Perfect for birthdays, holidays, or anytime you crave a slice of pure chocolate bliss, this cake is sure to wow your family and friends!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Sour cream
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Unsalted butter
- 2.5 cups Powdered sugar
- 0.33 cup Heavy cream
- 0.5 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the eggs, sour cream, milk, vegetable oil, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.
Carefully stir in the boiling water, a little at a time, until fully incorporated. The batter will now be thin, but this is normal.
Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the chocolate frosting. In a saucepan over low heat, melt the butter and semi-sweet chocolate chips, stirring constantly, until smooth.
Transfer the melted chocolate mixture to a mixing bowl. Gradually beat in the powdered sugar and heavy cream until the frosting is smooth and fluffy. Add an extra splash of cream if needed for a spreadable consistency.
Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread a generous amount of frosting over the top.
Place the second cake layer on top of the first, and frost the top and sides of the cake evenly.
Serve the cake immediately, or store it in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
7147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.3 g | 436% | |
| Saturated Fat | 153.8 g | 769% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 5769 mg | 251% | |
| Total Carbohydrate | 1080.5 g | 393% | |
| Dietary Fiber | 76.5 g | 273% | |
| Total Sugars | 771.3 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 937 mg | 72% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 3524 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
