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Homemade Moist Sour Cream Chocolate Cake photo

Moist Sour Cream Chocolate Cake

This Moist Sour Cream Chocolate Cake is a chocolate lover's dream! Rich, moist, and utterly delightful, it's the perfect indulgence for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3/4 cup unsalted butter for richness and moisture
  • 2/3 cup cocoa powder the star ingredient for deep chocolate flavor
  • 3/4 cup water to help dissolve the cocoa
  • 1 3/4 cups sugar for sweetness
  • 1 tsp vanilla extract to enhance the flavor
  • 2 large eggs for structure and moisture
  • 1 3/4 cups all-purpose flour for the cake’s body
  • 1 1/4 tsp baking soda to help the cake rise
  • 1/4 tsp salt to balance the sweetness
  • 3/4 cup sour cream for added moisture and tang
For the Frosting:
  • 12 tablespoons unsalted butter to create a rich buttercream
  • 1/2 cup cocoa powder to maintain that chocolatey goodness
  • 3 cups powdered sugar for sweetness and texture
  • 4-6 tbsp milk to adjust the consistency of the frosting

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9-inch round cake pans
  • Cooling rack
  • Spatula

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Step 2: In a saucepan, melt the 3/4 cup of unsalted butter over medium heat. Once melted, whisk in the cocoa powder and water until smooth. Remove from heat and let it cool slightly.
  3. Step 3: In a large mixing bowl, combine the sugar, eggs, and vanilla extract. Stir in the cooled cocoa mixture until fully incorporated.
  4. Step 4: In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined; do not overmix.
  5. Step 5: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
  6. Step 6: While the cakes are cooling, make the frosting. In a mixing bowl, beat the 12 tablespoons of unsalted butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk until you reach your desired consistency.
  7. Step 7: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Notes

  • Ensure all ingredients are at room temperature for the best mixing results.
  • Do not overmix the batter; it can lead to a denser cake.
  • For an even richer flavor, consider adding a splash of espresso to the batter.
  • Let the cakes cool completely before frosting to prevent melting.