Sour Cream Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup(s) unsweetened cocoa powder |
1/4 cup(s) boiling water |
2 cup(s) sugar |
1/2 cup(s) butter softened |
1 cup(s) sour cream or plain greek yogurt |
1 1/2 teaspoon(s) vanilla extract |
1 teaspoon(s) baking soda |
2 cup(s) all-purpose flour |
1/2 teaspoon(s) salt |
5 egg whites |
2 16 oz cans chocolate frosting |
3x chocolate buttercream frosting |
Directions:
1. Preheat oven to 350*, grease and flour 2 9 inch round cake pans.
2. Combine cocoa powder and boiling water in bowl and stir until cocoa is dissolved, about 30 seconds.
3. Combine the sugar and butter in a large bowl. Beat with an electric mixer until light and fluffy, 1-2 minutes. Add the cocoa mixture and mix for 1 minute longer. Beat in the sour cream, vanilla, and baking soda. Add the flour and salt. Mix for 1 minute more. ( if using organic turbinado sugar, it will take longer to cream the sugar and butter)
4. Beat the egg whites in a medium bowl until stiff peaks form, 2-3 minutes. Fold into the batter.
5. Spoon the batter into the cake pans and bake till a toothpick comes clean, 25-28 minutes. Cut each cake layer into 2 even layers for 4 layers total. Spread the frosting between the layers and over the top and side of cooled cake.
6. ** substitue chocolate buttercream frosting for the canned frosting
7. For Black Forest Cake
8. eliminate frosting.
9. Whip 2 cups heavy cream until stiff. Spread 1 cup of whipped cream between each layer. Top each layer of whipped cream with 1/2 cup canned cherry pie filing. Frost top of cake with remaining whipped cream.
10. For less fat and sugar:
11. reduce sugar to 1 3/4 cups
12. replace butter with 1/3 cup unsweetened applesauce and 1/4 cup veg. oil
13. use lowfat sour cream ( I use plain greek yogurt)
14. replace 1/3 cup flour with whole wheat flour.
15. instead of frosting, layer and top the cake with 4 cups fresh berries or other sliced fruit.
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