Photo courtesy of Kami Stafford. pipersdreamweaver.com

Chocolate Sour Cream Cake

This is a response to the request by someone in the "Help Wanted" section on page 39 Jan/Feb 2012 issue of Cappers magazine, of people looking for recipes, where this request was published. The person said his grandmother made a chocolate sour cream cake, for which he had part of the recipe

From the part of the recipe the requester had, this appears to be a variant of the Sour Cream Raisin Cake. I could combine that with the recipes for sour cream raisin cake and the chocolate-variant of the 1-egg cake in The Household Searchlight Cookbook, (1931) published by Cappers Books. I combined those recipes with the ingredients printed in the Jan/Feb 2012 issue of Cappers magazine. I came up with this recipe, made it, and it is absolutely superb! This may be the best chocolate cake I've ever had!

I added chocolate, as the request said it was for a chocolate cake rather than a devil's food cake. Devil's Food cakes use only cocoa - true chocolate cakes use actual chocolate. And, upon making the batter without the chocolate, it was not chocolaty- enough.

Many devils food cakes use brown sugar to make them more brown and change the taste. If it doesn't taste right to you, you could substitute brown sugar for the white sugar which I used.

This is probably the best cake I have ever eaten! I will certainly make it many times in the future, and I hope the readers of this site enjoy it as much as we have. There are, indeed, rewards for trying to help another person!

Guna Involved

Guna - tamasic

Ingredients

Chocolate Sour Cream Cake

1 Square Bittersweet Chocolate
1 1/2 Cups Sugar
1/4 Teaspoon Vanilla Extract
2 Cups Flour
4 Tablespoons (1/4 cup) Cocoa
1/2 Teaspoon Salt (optional)
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
1 1/4 Cups Sour Cream
2 Eggs
5 Tablespoons Water

Preparation

Preheat oven to 350 degrees Fahrenheit
Grease and flour 2 - 9" round cake pans
Cream eggs, sugar, sour cream, and vanilla. Add water and mix well.
Sift flour. Measure, and sift with cocoa, baking powder, baking soda, and salt.
Add dry ingredients to moist ingredients, little by little, mixing well between additions.
Melt chocolate over boiling water or in microwave. Add to cake batter.
Beat 150 strokes by hand, or about 3 minutes with electric cake mixer.
Pour into cake pans.

Cooking

Bake on middle rack of oven 20-25 minutes, until a toothpick comes out clean.
Remove from oven. Cool.
Turn onto wire racks and allow cake to completely cool.
Ice with frosting of your choice.

Yield: About 8-12 servings.

Serving

Cut in pieces of desired sizes.
May be topped with ice cream.

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Copyright 2012 by Elizabeth Harper
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