Beth Kulacz, Broadwater, Nebraska, combined several recipes to create this one, and she says it is absolutely superb and may be the best chocolate cake she’s 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 wasn’t chocolatey enough.”
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Celebrate the Holidays With Christmas Cake Recipes
Chocolate Sour Cream Cake Recipe
2 eggs
1 1/2 cups sugar
1 1/4 cups sour cream
1/4 teaspoon vanilla extract
5 tablespoons (1/3 cup) water
2 cups flour
4 tablespoons (1/4 cup) cocoa
1 teaspoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt, optional
1 square bittersweet chocolate
Heat oven to 350°F. Grease and flour 2 9-inch-round cake pans; set aside.
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 cake mixer.
Pour into cake pans. Bake on middle rack of oven for 20 to 25 minutes, or 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.
