Recipes Sour Cream Chocolate Cake 4.2 (72) 65 Reviews 11 Photos 'Impressive to look at but easy to make, this cake is a good old-fashioned 'Sunday supper' dessert that melts in your mouth,' relates Marsha Lawson from Pflugerville, Texas. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 2, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 35 mins Cook Time: 30 mins Total Time: 1 hrs 5 mins Servings: 16 Yield: 16 servings Ingredients 1 cup baking cocoa 1 cup boiling water 1 cup butter, softened 2 ½ cups sugar 4 eggs 2 teaspoons vanilla extract 3 cups cake flour 2 teaspoons baking soda ½ teaspoon baking powder ½ teaspoon salt 1 cup sour cream FROSTING: 2 cups semisweet chocolate chips ½ cup butter 1 cup sour cream 1 teaspoon vanilla extract 4 ½ cups confectioners' sugar Directions Dissolve cocoa in water; let stand until cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well. Add cocoa mixture; beat well. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Remove from the heat; cool for 5 minutes. Place in a large mixing bowl; add sour cream and vanilla; beat until blended. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator. I Made It Print