"The belly rules the mind."--Spanish Proverb

Chocolate Sour Cream Cake Recipe

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This recipe for Chocolate Sour Cream Cake, by , is from The Gentry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Gentry, Courtesy of Courtney Rich

Category:
Category:

Ingredients:  
Ingredients:  
FOR THE CAKE
Bowl #1:
1/3 C. cocoa powder
2 C. cake flour
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
Bowl #2:
1/2 C. sour cream, room temperature
1/2 C. buttermilk, room temperature
Bowl #3:
1/2 C. vegetable or canola oil
1 C. sugar
2 eggs, room temperature
2 oz. unsweetened chocolate baking squares, melted

FOR THE BUTTERCREAM
1/2 C. butter
4 oz. unsweetened chocolate baking squares, melted
3 C. powdered sugar, measured and then sifted
1/4 C. sour cream
1/2 tsp. vanilla
pinch of salt

Directions:
Directions:
FOR THE CAKE
Preheat your oven to 325 F. Spray an 8" x 8" square baking pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside.

Bowl #1 - In a medium sized mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine. Set aside.

Bowl #2 - In a small bowl, combine the sour cream and the buttermilk. Stir to combine. Set aside.

Bowl #3 - In the bowl of a stand mixer, or using a hand mixer, beat the oil, sugar and eggs on medium speed for about two minutes. Add the melted baking chocolate and stir to combine.

With the mixer on low speed, alternately add the dry ingredients and the wet ingredients to the oil and sugar mixture. Start and end with the dry ingredients and mix only until incorporated.

Pour the batter into the prepared pan and bake at 325 degrees F. for about 35-40 minutes. The cake is done when a toothpick is inserted into the center of the cake and comes out with a few moist crumbs on it. Let cool completely before adding frosting.

FOR THE BUTTERCREAM
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.

Turn the mixer to low speed and slowly add the melted chocolate. Scrape down the sides of the bowl and mix well.

Gradually add the powdered sugar, vanilla and pinch of salt. Add the sour cream.

Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This is based on a vintage recipe from the 1940s and is an easy cake to make. It is rich and fudgy with a chocolate sour cream buttercream.frosting.

SUBSTITUTION:
If you don't have buttermilk, add 1/2 tsp. of white vinegar or lemon juice to a scant half cup of milk. Stir, then let stand for 5 minutes.

 

 

 

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