Chocolate Sour Cream Cake

Image
Slice of chocolate cake

The only chocolate cake recipe I’ll use, now, as it’s moist, dense, carves well, and is RIDICULOUSLY delicious! 

Yield
2 8″ round cake tins that are 3″ deep
Yield amount
2 minutes
Yield units
8″ round cake tins that are 3″ deep
Preparation time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes
Ingredients
2 Chocolate Cake Mix - box (any version of a chocolate mix works, and the boxes usually come in 432 gram amounts. Anything relatively around that size has worked fine for me!)
2 cups All Purpose Flour (240 grams)
2 cups Granulated Sugar (396 grams)
1⁄4 cup Cocoa (21 grams - I like to use dark cocoa)
1 1⁄2 teaspoons Salt (6.3 grams)
2 2⁄3 cups Water (631 ml)
4 tablespoons Canola Oil (59 ml - (I swap out the canola oil for avacado or coconut oil for health reasons and it works just as well!))
2 teaspoons Vanilla Extract (10 ml)
2 cups Sour Cream (460 grams)
6 Whole Eggs
Instructions

  1. TIP!!  For best results, use ingredients at room temp instead of cold/right out of the fridge!  So take your sour cream and eggs out of the fridge a few hours before you're going to start.

  2. Preheat oven to 325 Fahrenheit (163 Celsius), and grease and flour your cake pans.

  3. Mix first 5 (dry) ingredients together with a whisk, in a large bowl.

  4. Add remaining ingredients and beat on low for 2 minutes. (I use beater blades in my Kitchen Aid. They’re perfect.)

  5. Pour into greased and floured (or sprayed with “Pam”, the baking kind with flour in the ingredients) pans, about ¾ full.

  6. Bake @325 Fahrenheit (163 Celsius)(convection) until toothpick inserted comes out clean. When using 3" deep pans and filling them 3/4 of the way full, I usually set the timer for 55 minutes and then check. The cakes usually need about 10-15 more minutes. But every oven is different, so find what works for you!

If you’re using 2″ deep tins, one batch of this recipe will give you one 12″, one 8″ and one 6″ round.

 

As with the White Almond Sour Cream cake recipe, this STARTS with a box, but it is the added ingredients that make it so great. I have never had a problem using such recipes, if they taste delicious and work well with my designs. Just as I have with the vanilla/almond version of this cake, I’ve tested out SEVERAL scratch chocolate cakes, and not one of them can beat this recipe in taste and workability. Hence, it is my favorite.