Chocolate Sour Cream Cake Sooo Moist Recipes

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.

Steps:

• For the cake: Preheat oven to 350 degree prepare 3 - 9 in. round cake pans, grease and flour. I cut parchment paper, spray non stick cooking spray under the paper, and on it, then flour.
• Gather your ingredients
• Dissolve cocoa in boiling water; set aside. In a mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla.
• Combine flour, baking soda, baking powder and salt.
• Add to creamed mixture alternately with cocoa mixture and sour cream.
• Pour into the three prepared cake pans. Bake at 350 degrees for 30 - 35 minutes or until a tooth pick inserted near the center comes out clean.
• Cool for 10 minutes, remove from pans to wire racks to cool completely.
• Frosting: In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. This frosting recipe is for a two layered cake. Double or make 1 1/2 batches.
• Assemble the cake, and enjoy! I baked three cakes, but only used two. I froze the third one for a later use.

Steps:

• Add all ingredients at once. Mix until smooth, not too long
• Use greased and floured 8" square pan.
• Bake at 325 for 25-30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
• Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
• Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
• Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
• Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
• Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.