CHOCOLATE CREAM CAKE RECIPES RECIPES

CHOCOLATE CAKE RECIPES | BBC GOOD FOOD

Chocolate cake recipes | BBC Good Food image

Indulge in these irresistibly chocolatey bakes. Our gooey and decadent collection includes classic chocolate cakes, rich tortes and elaborate showstoppers.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SOUR CREAM CHOCOLATE CAKE RECIPE: HOW TO MAKE IT

Sour Cream Chocolate Cake Recipe: How to Make It image

Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. —Marsha Lawson, Pflugerville, Texas

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 18

Ingredients

1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioners' sugar
Assorted gold sprinkles, optional

Steps:

Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.

Nutrition Facts : Calories 692 calories, FatContent 30g fat (18g saturated fat), CholesterolContent 119mg cholesterol, SodiumContent 451mg sodium, CarbohydrateContent 102g carbohydrate (75g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

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Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
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1. Cube the butter and chop the chocolate.
2. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
3. Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
4. Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
5. In a medium bowl, mix the flour, cocoa and baking powder until combined.
6. In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
7. Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
8. Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
9. Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
10. For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
11. Spread over the cooled cake and serve.

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Total Time 01 hours 05 minutes
Category Desserts
Calories 692 calories per serving

Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.

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1. Cube the butter and chop the chocolate.
2. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
3. Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
4. Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
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