Easter Chocolate Cake with Chocolate Sour Cream Frosting
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 servingsPrep
25 minCook
35 minReady
2¼ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable oil
|
|
| 1 | large |
eggs
|
|
| 15 | ml |
vanilla extract
divided |
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
sugar
|
|
| 57.8 | ml/g |
semi-sweet chocolate
or chocolate chips, melted, null, null |
|
| 473 | ml |
all-purpose flour
|
|
| 315 | ml |
cocoa powder
unsweetened, divided |
|
| 15 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
warm, or milk |
|
| 296 | ml |
sour cream
divided |
|
| 118 | ml |
butter
softened |
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 6E+1 | ml |
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 :)
