Recipe by Daisy Brand
"This chocolate layer cake with chocolate frosting is extra rich and moist from a generous addition of sour cream!"
Watch video tips and tricks
vanilla extract, divided usage
firmly packed brown sugar
2 (1 ounce) squares
semi-sweet baking chocolate, melted
1 1/3 cups
unsweetened cocoa, divided usage
1 1/4 cups
Daisy Brand Sour Cream, divided usage
This cake is amazing! Super moist. I am not a very good baker, however I am happy to say this recipe turned out great. I put the baked cakes into the freezer for 1/2 hour before frosting them -- it made frosting a bit easier.
I am a competent cook and I followed this recipe to the T, but it did not come out well at all. The cake crumbled to bits long before I could even attempt to frost it. I think the problem is that the recipe only calls for one egg, which just isn't enough to bind the batter together properly. I won't make this again.
Make this superior chocolate cake, and you'll never use another recipe. You'll even stop buying cake mixes -- it's that good! A Holiday must!
Good cake! We enjoyed it very much. It was a bit too sweet for our taste though. This time I made it according to the recipe with one exception I had to substitute vanilla extract for rum (did't realize I was out of vanilla), but it ended up being very tasty. Next time when I make this cake I will slice it on 4 layers and add frosting in between 2 layers of cream cheese frosting. Also will add less sugar.
This cake is SO good! I have made this cake twice and it was amazing both times! On the second cake I made a raspberry filling that complimented this cake so well! This is definitely my go to chocolate cake from now on!
What earned this cake 5 stars was the icing. I am not an icing fan, but the delicate blend of sour cream/butter was wonderful. I made the recipe with only one substitution; I used milk (1%) instead of water in the batter. These made 20 cupcakes that peaked nicely, and the frosting was just enough to liberally frost all 20! I will definitely make the icing again. The cake I might play with the "fat" part, as I am not partial to oil in my cakes. (Still VERY good as is!)
Perfect as is!
i looks excelent
* Percent Daily Values are based on a 2,000 calorie diet.
Daisy Brand Sour Cream Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 260
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Make rich and impressive single-serving chocolate cakes.
See how to make a tasty flourless chocolate cake that’s high protein.
See how to make moist, rich chocolate cake.