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Chocolate Sour Cream Cake

This decadent Chocolate Sour Cream Cake is incredibly moist and rich, elevated by the tangy flavor of sour cream, making it a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Ensure you’re using good quality; gluten-free flour can be substituted.
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder A high-quality brand like Ghirardelli is recommended.
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 2 large eggs Use room temperature eggs for better whipping.
  • 1 cup sour cream Full-fat sour cream is essential for moisture.
  • 1 cup warm water Helps bloom the cocoa powder.
  • 1/2 cup vegetable oil Melted coconut oil can be used for a twist.
  • 2 teaspoons vanilla extract Pure vanilla is recommended.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir well.
Mixing
  1. Add the wet ingredients: eggs, sour cream, warm water, vegetable oil, and vanilla extract. Mix on medium speed for about 2 minutes until smooth.
Baking
  1. Divide the batter evenly between the prepared pans and gently tap to release air bubbles.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
  3. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Notes

Avoid overmixing the batter to prevent a dense cake. Store wrapped in plastic wrap to maintain freshness.