Sour Cream Dark Chocolate Cake

Name: Sour Cream Dark Chocolate Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 237 milliliters canola oil; 473 milliliters confectioners sugar; 4 eggs; 710 milliliters all-purpose flour; 0 teaspoons salt; 237 milliliters sour cream; 473 milliliters unsalted butter, slightly softened; 237 milliliters unsweetened cocoa powder; 2 teaspoons vanilla extract; 237 milliliters boiling water; 591 milliliters white sugar

Sour Cream Dark Chocolate Cake is a vegetarian recipe with 8 servings. One portion of this dish contains approximately 11g of protein, 59g of fat, and a total of 1075 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. It works best as a dessert, and is done in approximately 2 hours. If you have confectioners' sugar, baking soda, water, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Pan

Oven

Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.

Ingredients you will need

Cocoa Powder

Water

Equipment you will use

Bowl

Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.

Ingredients you will need

Vanilla Extract

Granulated Sugar

Canola Oil

Egg

Equipment you will use

Hand Mixer

Bowl

Sift flour, baking soda, baking powder, and salt together in a separate bowl.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated.

Ingredients you will need

Sour Cream

Cocoa Powder

All Purpose Flour

Pour batter into the prepared baking pans.

Equipment you will use

Baking Pan

Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.

Ingredients you will need

Wrap