This cake is a bit more work that just using a box mix, but the cake is worth it. I did make two substitutions. Instead of squares of baking chocolate, I used three tablespoons cocoa powder to one tablespoon butter for each square. Instead of sour cream, I used Greek yogurt. For your next celebration, this cake would be terrific.
Chocolate Sour Cream Cake
- 3 squares unsweetened baking chocolate
- 1/2 cup water
- 1 cup sour cream
- 2/3 cup butter
- 1 cup granulated sugar
- 2/3 cup packed brown sugar
- 3 eggs
- 2 tsp. vanilla
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
Melt the chocolate and water; stirring until blended. Cool thoroughly; add sour cream, mixing well. Cream batter and sugars; add eggs one at a time, mixing well after each addition. Beat in vanilla. Sift together flour, baking powder, soda, and salt. Add alternating with sour cream mixture, mixing well after each addition. Pour batter into two greased 8 or 9 inch layer pans. Bake at 350 for 35 to 40 minutes. Cool for 10 minutes; remove from pans and finish cooling.
Frosting
- 3 squares unsweetened chocolate
- 2 Tbsp. butter
- 3/4 cup sour cream
- 3-4 cups confectioner sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
Melt the chocolate squares with butter; cool. Blend sour cream, confectioner sugar, vanilla, and salt. Gradually beat in chocolate. Spread the frosting on the cake layers and decorate as desired. Enjoy!
