Sour Cream Chocolate Cake


This is the final post of the wedding cakes series, and it's probably my favorite of the cakes.  Thanks for sticking with me!  This same recipe will be featured in another post at another time (do you like how vague I am?) in its intended incarnation, but for now, it is here. 

When looking for a chocolate cake recipe for the wedding cake, I wanted something that would be sturdy enough to withstand the weight of the cake tier on top and something that tastes very chocolatey.  I detest chocolate cakes that only have a hint of chocolate flavor.  What's the point? 

This particular recipe, also from Sky High: Irresistible Triple Layer Cakes is intensely chocolatey, moist, and a little more sturdy than the Southern Living recipe I posted earlier.  It's also able to be made without a mixer, and I was glad to give the Kitchen Aid a break. 

While in the wedding cake I used two nine inch square pans, I will be writing the recipe as is in the book.

Sour Cream Chocolate Cake
from Sky High

2 cups all purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch Process
2 tsp. baking soda
1 tsp. salt
1 c. neutral vegetable oil, such as canola
1 cup sour cream
1 1/2 cups water
2 tablespoons white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat the oven to 350 degrees F.  Butter and line with parchment three 8 inch round cake pans. 

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl.  Whisk to combine them well.  Add the oil and sour cream and whisk to blend.  Gradually beat in the water.  Blend in the vinegar and vanilla.  Whisk in the eggs and beat until well blended.  Scrape down the sides of the bowl and be sure the batter is well mixed.  Divide the batter among the three cake pans.

Bake at 350 for 30-35 minutes or until a tester comes out clean.  Let the cakes cool in the pans for about 20 minutes.  Invert onto wire racks, peel off parchment paper, and let cool completely. 

  • Don't be worried- the cake batter will be very runny.  I am finding that I like the cakes produced by runny batters rather than fluffy, viscous batters.
  • A great cake tester is a dry spaghetti noodle. 
  • That slice is from the "another post at another time" incarnation of this cake.  Boy are you in for a treat when I post that!  Just hark back to the original wedding cake photos to see the finish.

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