Daisy Brand Sour Cream Chocolate Cake

Name: Daisy Brand Sour Cream Chocolate Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking soda; 237 milliliters firmly packed brown sugar; 118 milliliters softened butter; 296 milliliters Daisy Brand Sour Cream, divided usage; 1 large egg; 473 milliliters all-purpose flour; 118 milliliters granulated sugar; 59 milliliters milk; 710 milliliters powdered sugar; 1 teaspoons salt; 57 grams semi-sweet baking chocolate, melted; 315 milliliters unsweetened cocoa, divided usage; 3 teaspoons vanilla extract, divided usage; 177 milliliters vegetable oil; 237 milliliters warm water

Daisy Brand Sour Cream Chocolate Cake is a lacto ovo vegetarian recipe with 12 servings. One portion of this dish contains roughly 6g of protein, 24g of fat, and a total of 528 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have baking soda, semi-sweet baking chocolate, cocoa, and a few other ingredients on hand, you can make it. It works best as a dessert, and is done in about 2 hours. Users who liked this recipe also liked Daisy’s Flourless Chocolate-chile Cake, Chocolate Cake with Sour Cream, and Sour Cream Chocolate Cake.

Instructions

Heat the oven to 350 degrees F. Grease and flour two 8-inch baking pans; set aside.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Pan

Oven

In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute).

Ingredients you will need

Vanilla Extract

Vegetable Oil

Egg

Equipment you will use

Blender

Bowl

Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute).

Ingredients you will need

Granulated Sugar

Brown Sugar

Equipment you will use

Bowl

Add the melted chocolate. Continue beating, scraping bowl often, until well mixed (1 minute).

Ingredients you will need

Chocolate

Equipment you will use

Bowl

In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt.

Ingredients you will need

Unsweetened Cocoa Powder

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

Add the flour mixture to chocolate mixture alternately with water, beating well after each addition.

Ingredients you will need

Chocolate

All Purpose Flour

Water

Add 1 cup sour cream; mix well.

Ingredients you will need

Sour Cream

Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes).

Equipment you will use

Toothpicks

Oven

Remove cakes from the oven; cool 10 minutes.

Equipment you will use

Oven

Remove the cakes from the pans; cool completely.

Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes).

Ingredients you will need

Butter

Equipment you will use

Bowl

Add 2/3 cup cocoa powder and 1 teaspoon vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes).

Ingredients you will need

Cocoa Powder

Vanilla

Equipment you will use

Bowl

Add the powdered sugar, 1 cup at a time, beating well after each addition.

Ingredients you will need

Powdered Sugar

Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).

Ingredients you will need

Sour Cream

Milk

Equipment you will use

Bowl

Place one cake, flat side up, on the bottom of a serving plate.

Place about 1 cup frosting in the center of the cake.

Ingredients you will need

Frosting

Spread to about 1/2-inch from the edge of the cake.

Ingredients you will need

Spread

Place the second cake, flat side up, on top of the frosted first layer. Frost the sides and top of cake with remaining frosting.

Ingredients you will need

Frosting

Garnish if desired.

Equipment

Ingredients

Servings:

1Tbsp

baking soda 237milliliters

firmly packed brown sugar 118milliliters

softened butter 296milliliters

Daisy Brand Sour Cream, divided usage 1large

egg 473milliliters

all-purpose flour 118milliliters

granulated sugar 59milliliters

milk 710milliliters

powdered sugar 1teaspoons

salt 57grams

semi-sweet baking chocolate, melted 315milliliters

unsweetened cocoa, divided usage 3teaspoons

vanilla extract, divided usage 177milliliters

vegetable oil 237milliliters

warm water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Chocolate Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.