Sour Cream chocolate cake
Sour cream chocolate cake is a fluffy and yummy dessert perfect for any time. The cake is a delicious chocolate swirled coffee cake that could be fantastic on it's own, but then this is topped with a rich sour cream chocolate buttercream that takes it to the next level!
For the best results, watch Tammy make this delicious recipe.
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RECIPE
Ingredients
Cake
Cake
- 2 1/2 CUPS SELF-RISING FLOUR (WHITE-LILY)
- 1/2 TSP. SODA
- 1 TSP. BAKING POWDER
- 3/4 CUP COCOA
- 2 1/4 CUPS GRANULATED SUGAR
- 1 STICK SALTED BUTTER (ROOM TEMPERATURE)
- 3/4 CUP COOKING OIL
- 3 EGGS ROOM TEMP.
- 1/2 CUP SOUR CREAM
- 1 CUP MILK
- 1 CUP HOT DARK EXPRESSO (STRONG COFFEE)
- 2 TSP. VANILLA FLAVORING OR TSP. IF EXTRACT
- 1 LB POWDERED SUGAR
- 1/3 CUP COCOA POWDER
- 1 STICK MARGARINE OR BUTTER (ROOM TEMP.)
- 1/3 CUP SHORTENING
- 1/2 CUP SOUR CREAM DASH SALT
- 1/2 TSP. BUTTER EXTRACT
- 1 TSP. VANILLA EXTRACT
Cake
- Preheat oven to 350 degrees. In large separate mixing bowl whisk together flour, soda, baking powder, and cocoa and set aside. Using an electric mixer and mixing bowl, mix sugar, butter, cooking oil, and eggs. Add sour cream and milk. Begin adding dry ingredients 1/2 cup at a time.
- After adding 1 1/2 cups of dry ingredients, add hot coffee. Finish adding flour. Add vanilla. Batter will be thin. Pour into 3 well-greased and floured round cake pans, or into one 13”x9”x2” sheet pan. There is too much batter for two cake pans. Don’t fill cake pans over 3/4 “full.
- Bake until middle of cake rises, and sides begin to pull away from edges of pan. Do not open oven to check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cake. Watch close at end and take out when toothpick comes out clean.
- Whisk powdered sugar and cocoa together in a separate bowl. With an electric mixer whisk together butter and shortening until fluffy. Next add sour cream, mix. Add dry ingredients 1/2 cup at a time until it is all added. Beat 2-3 minutes on high until light and fluffy. Enjoy!
