Sour Cream Chocolate Cake

4 from 2 ratings

A secret ingredient to cake is sour cream. The cake sponge turns out to be more creamy and soft. This cake serves quite a few, so serve it at your next dinner party or even for the holidays. For more recipes, visit Taste of Home.

Servings

servings

Ingredients

1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2 1/2 cup sugar
4 eggs
2 teaspoon vanilla extract
3 cup cake flour
2 teaspoon baking soda
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cup nestlé semisweet chocolate chips
1 cup sour cream
1 teaspoon vanilla extract
4 1/2 cup confectioners' sugar
1/2 cup butter, cubed

Directions

Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder, and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy.
Spread between layers and over top and sides of cake. Store in the refrigerator.