Sour Cream Chocolate Cake: Rich, Moist, and Decadent

This Sour Cream Chocolate Cake is the ultimate treat for chocolate lovers. The sour cream adds a tangy richness and keeps the cake incredibly moist, while the deep chocolate flavor makes it a dessert worthy of any occasion. Perfect for birthdays, celebrations, or simply indulging your sweet tooth!

Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1/2 cup hot water (or brewed coffee for enhanced chocolate flavor)

For the Frosting:

• 1/2 cup unsalted butter, softened
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (as needed for consistency)

Instructions

Prepare the Cake:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract.
4. Combine the Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the hot water (or coffee). Start and end with the dry ingredients. Mix until just combined; do not overmix.
5. Bake the Cake:
   • Divide the batter evenly between the prepared 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 to a wire rack to cool completely.

Make the Frosting:

1. Cream the Butter and Cocoa:
   • In a large bowl, beat the butter and cocoa powder together until smooth.
2. Add the Sugar and Cream:
   • Gradually beat in the powdered sugar, sour cream, and vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.

Assemble the Cake:

1. Frost the Cake:
   • Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and frost the top and sides of the cake.
2. Decorate and Serve:
   • Decorate with chocolate shavings, sprinkles, or fresh berries, if desired. Slice and enjoy!

Nutritional Information (Per Slice)

• Calories: 420
• Fat: 20g
• Carbs: 56g
• Protein: 5g
• Sugar: 42g

Tips for the Best Sour Cream Chocolate Cake

1. Boost the Chocolate Flavor: Use brewed coffee instead of hot water to deepen the chocolate taste.
2. Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for a smoother batter.
3. Make It Ahead: This cake can be made a day in advance. Store in an airtight container to keep it fresh.

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