Don't miss another issue…      Subscribe

Easter Chocolate Cake with Chocolate Sour Cream Frosting

 
7a6b59a72a82fcc20b1d 550
176

This cake is amazingly moist, which almost makes people wonder if it's made from the cake mix in the box. The sour cream frosting gives the cake a smooth and creamy texture, also adds just enough tang.

Yield

16

servings

Prep

25

min

Cook

35

min

Ready

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

¾ cup vegetable oil
1 large eggs
3 teaspoons vanilla extract
divided
1 cup brown sugar
firmly packed
*
½ cup sugar
2 ounces semi-sweet chocolate
or chocolate chips, melted, null, null
2 cups all-purpose flour
1 ⅓ cups cocoa powder
unsweetened, divided
1 tablespoon baking soda
½ teaspoon salt
1 cup water
warm, or milk
1 ¼ cups sour cream
divided
½ cup butter
softened
3 cups powdered sugar
4 tablespoons milk

Directions

Preheat the oven to 350℉ (180℃).

Grease and flour two 8-inch baking pans with butter and flour, set aside.

Add vegetable oil, egg, and 2 teaspoons vanilla extract in a large bowl with an electric mixer.

Beat at medium speed until well blended, about 1 to 1½ minutes.

Beat in both brown sugar and sugar, scraping bowl as necessary, until well blended, another 1 minute.

Beat in the melted chocolate, scraping bowl once a while, until well blended, 1 minute or more.

Sift together flour, ⅔ cup unsweetened cocoa powder, baking soda, and salt in a medium bowl.

Transfer the flour mixture into chocolate mixture alternately with warm water or milk, beating well after each addition.

Beat in 1 cup sour cream until well blended.

Pour into prepared cake pans and bake until a wooden stick inserted in the center comes out clean, about 35 minutes.

Transfer cakes onto the wire rack and let cool in the pan for about 10 to 15 minutes.

Remove the cakes from the pans and allow to cool on the wire rack completely.

To make the chocolate sour cream frosting:

As the cake is cooling, meanwhile place ½ cup softened butter in a large bowl with electric mixer.

Beat at high speed until creamy and fluffy, about 2 minutes.

Beat in remaining ⅔ cup cocoa powder and 1 teaspoon vanilla, scraping bowl as needed, until mixture becomes creamy and smooth, about 3 minutes.

Beat in the powdered sugar, 1 cup at a time, beating well after each addition.

Pour in the milk and ¼ cup sour cream, keep beating, scraping bowl as necessary, until creamy and smooth, about 2 minutes.

Arrange one cake, flat side up, on the bottom of a serving plate.

Put about 1 cup frosting in the center of the cake.

Spread evenly to about ½-inch from the edge of the cake.

Set the second cake carefully, flat side up, on top of the frosted first layer.

Frost the remaining frosting on sides and top of cake.

Garnish if needed, you can add some fresh berries on top, or any your favorite fruits; or you can use some Easter candies to decorate the cake into a Easter chocolate cake; or using some pastry bags to give some nice dots around the edges or in the center.

Be creative, of course jut eat it directly without any decoration, it's already delicious enough to satisfy your sweet tooth :)

 

* not incl. in nutrient facts

Add review

 

 

Comments

Daniela
Shanghai
 almost 9 years ago

Found my way to your blog after you visited my page on TastyKitchen. I love all your recipes. I'm def going to try some :)

Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 38552% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 236mg 10%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 12%
Sugars g
Protein 9g
Vitamin A 6% Vitamin C 0%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed