Reviewed: May 18, 2012

Sour cream and chocolate become a married couple in this moist cake! We really enjoyed it!

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aellis0923

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

This is by far one of THE BEST chocolate cake recipes I've ever tried!! It was a huge hit at a potluck dinner last night (a Sunday night dinner). I couldn't believe how good this came out, even though I didn't have some of the ingredients! I substituted for the sour cream using mayo and Greek yogurt after trying to find substitutions online. I also only used 3 eggs, not 4, since that's all I had. I also had no baking powder, so I used a little more baking soda. This was incredibly soft, moist and tasted like some of the best bakery-bought cakes I've never had! I will make this over and over again. It's great for a birthday cake!

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Seoulmate70

Reviewed: Mar. 4, 2012

The best recipe I have found to date!! I will use this recipe for cake style brownies as well.. Just awesome..

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houseofbrian

Cooking Level: Intermediate

Reviewed: Feb. 20, 2012

This cake turned out SO dry! I've never had a dry sour cream cake before, and after reading the reviews, I decided to try this one but not bake as long as the recipe requires. I baked this in two 9x13 pans for about 22 minutes. The cakes popped out of the pans beautifully. The cake tasted great, but the consistency was like sawdust! I will never use this recipe again, I'd prefer boxed cake mix to this dry cakey mess.

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Reviewer:

Lolo

Reviewed: Jan. 29, 2012

The cake was awesome! We love it. Our daughter claimed it was dry...whatever. The frosting is outstanding as well, though I have to figure out how to make it look darker...

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Reviewer:

Bronwyn

Cooking Level: Intermediate

Living In: Covington, Washington, USA

Reviewed: Jan. 24, 2012

-Converted to 8 US Servings -halved the amount of sugar -subbed all the "cake flour" for Whole Wheat Pastry Flour -baked for 35 minutes at 350 degrees in a sprayed and floured springform pan -came out great! light, fluffy, chocolately, not too sweet- definitely would be even better with some frosting but was trying to keep it light

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Steph V.

Reviewed: Jan. 16, 2012

This cake is not to our liking. It is extremely dense and dry and the icing is so hard and thick it doesn't even taste like icing.

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BRENDA

Reviewed: Dec. 22, 2011

This is an absolutely delicious recipe!!! No changes necessary other than the servings sizes!!! I use it for birthday cakes to wedding cakes alike and it always comes out perfect!!! Thank you so much!

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Reviewer:

prophetess74

Reviewed: Oct. 16, 2011

Awesome! I am a total chocoholic and this was one of the best chocolate cakes I have every tried! I did add an extra 1/4 cup of sour cream just because I love it too. I also added an extra 1/4 cup of sour cream to the icing and then reduced the powdered sugar by 1/4 cup to cut down on the sweetness just a tiny bit - even with the minor adjustments, this cake was so rich that I can only eat a small slice in a sitting and it completely satisfies my most intense chocolate cravings.

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Reviewer:

extraears

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: Springfield, Oregon, USA

Reviewed: Sep. 9, 2011

Sadly, I found the cake to be dry and bland, and frosting far too overpowering, plus I didn't have three 9" pans. But the recipe sounded so good that I tried again. I used two 12" pans, which worked out perfectly. I tweaked the ingredients by using 1 1/4 cups boiled water and 1 1/3 cups sour cream. I also added an additional 1/2 cup sugar to the recipe, which I mixed in to the baking cocoa. With these little tweaks, the cake was very moist and oh so yummy! Once I poured the batter into the pans, I carefully added approximately 1/3 cup of my left over chocolate chips to each pan of batter which added more flavor and some fun texture. Be certain to grease and flour your pans well, or the cake WILL stick. I used a chocolate butter cream frosting which turned out to be a big hit. Thank you so much to the original contributor; without your recipe I wouldn't have had a wonderful recipe to play with.

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