I never would have dreamed that sour cream could make chocolate cake so amazingly moist. This sour cream chocolate cake is just that. The cake almost melts in your mouth, it’s so moist.
Coincidentally, this is the cake I always request on my birthday. You should too!
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Sour Cream Chocolate Cake
from Chocolate & Carrots
Ingredients
- 2 sticks of unsalted butter, room temperature
- 2 cups sugar
- 2 eggs
- 4 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 1 cup light sour cream
- 2 teaspoons baking soda
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup boiling water
How-To
- Preheat oven to 325°F.
- Grease a tube or bundt pan. Coat the pan with an even layer cocoa powder. Tap out the excess.
- Beat the butter and sugar in your stand mixer until light and fluffy.
- Beat in the eggs.
- Beat in the cocoa and vanilla.
- Stir together the sour cream and baking soda in a small cup and mix it in.
- Sift in the flour and salt, and beat on low speed.
- Beat the boiling water in on low speed (batter will be runny).
- Pour the batter into the prepared pan.
- Bake for 1 – 1 1/2 hours or until your toothpick or cake tester comes out clean.
- Allow the cake to cool for 10 minutes in the pan before flipping out onto a cooling rack to cool completely.
Better Than Sex Icing
Ingredients
- 1 cup sugar
- 1 stick of unsalted butter
- 1/3 cup evaporated milk
- 1/2 cup semi sweet chocolate chips
How-To
- In a small saucepan on medium heat, combine the sugar, butter and evaporated milk.
- Bring this mixture to a boil and cook for 1 minute, stirring constantly.
- Remove it from the heat and stir in the chocolate chips.
- Continue to stir until the chocolate chips are completely melted.
- Immediately, spread on the cake when the icing is slightly cooled.
Do you want a bite?
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About ChocolateAndCarrots
I made this cake this evening, exactly as your recipe instructed and it turned out wonderful! Chocolatey, moist, just wonderful. Thank you.
I have never heard of a”stick” of butter! How many grams make two sticks?
Lynn
1 stick of butter equals to 1/2 cup or 8tbsp. Just convert to grams.
I baked this cake for my in laws 30th anniversary. Mine turned out to be a little bit lighter colored than yours as well. I did follow all the directions. The cake was good but I expected it to be more chocolatey… It was more like a very sweet flavor with a mild chocolate taste… It wasn’t bad but it wasn’t what I was expecting. I probably won’t make it again. 🙁
Did you use 4 teaspoons, or Tablespoons of cocoa powder? Or did you use chocolate syrup? I just put mine in the oven. We’ll see.
I made this for the first time for a birthday party today and it turned out great! It was a big hit with the whole family from young kids to great grandmother! Thanks!
I made this cake yesterday and it was a disaster. It overflowed in the oven and never baked. Also it did not turn the color your is, mine looked like a chocolate chip cookie color. I was so disappointed as I was supposed to bring it to a friends house for dessert, instead we had to buy store bought ice cream. Are you sure all these ingredients are right? It was already so runny, why do you add the boiling hot water?
That’s so weird! The ingredients are correct and my family and I have been making this cake multiple times every year for as long as I can remember. I know it is a very runny batter, but it always cooks up perfectly. I can’t imagine what went wrong, but I’m so sorry that it did.
Yes I do want a bite!! 🙂