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Chocolate Sour Cream Cake

Chocolate Sour Cream Cake
Adapted from Ghirardelli's Grand Fudge Cake Recipe

Ingredients:

2 cups unbleached all purpose flour
3/4 cup Ghirardelli Unsweetened Cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt

1 cup butter, softened
1 3/4 cup granulated sugar
1 tsp. pure vanilla extract
2 large eggs, room temperature

1 cup sour cream
1/3 cup low fat milk
1 Tbsp. brewed coffee

Method:

Preheat oven to 350 degrees Fahrenheit.
Prepare two 9" pans by lightly greasing and flouring or use something like Baker's Joy spray.

In 4 cup measuring cup (or separate mixing bowl) mix the dry ingredients with a wire whisk.  Set aside.

In a 2 cup measuring cup (or separate small mixing bowl) mix the milk, sour cream, and coffee with a whisk.  Set aside.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy (about 4 minutes).  Add vanilla and mix until incorporated.  Add eggs, one at a time, beating until incorporated after each egg added.

Add 1/3 of dry ingredients on low speed, alternating with 1/2 of the wet ingredients, ending with the dry ingredients.  Mix with each addition until well incorporated.  Scrape down to the bottom of the mixing bowl to insure everything is well incorporated.  Mix until smooth and fluffy.

Divide the batter into each pan and level with an offset spatula.  Bake for 30 to 35 minutes until a cake tester (or toothpick) comes out clean when inserted in the middle.

Allow to cool on rack (in pans) for 10 minutes.  Turn out onto cooling rack and allow to cool completely before frosting.
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