Daisy Sour Cream Chocolate Cake
|Total Fat||30 g|
|Dietary Fiber||4 g|
|Total Carbohydrate||78 g|
Prep Time: 30 Minutes
Time to Table: 2 Hours
I tried to find a chocolate cake recipe for years that tastes as good as any chocolate cake you can imagine in your mind. As far as I'm concerned, this is it. (Haven't tried the frosting.) I fill and frost the cake with a stabilized homemade chocolate mousse. It is so outrageously good. I get requests for it constantly by everyone who has tried it. And, of course, you MUST use Daisy sour cream. It makes a difference.
I used a bundt cake pan and drizzled cake with ganache. Disappeared!
LOVE this cake! I used a 13x9 inch glass Pyrex baking pan. It was done in 35 minutes,
I've made this no less than 25 times and it is the ONLY chocolate cake that people fawn over! The last reviewer has an oven issue or baker issue, not recipe issue. This pairs amazingly well with white buttercream! I've made modifications with this cake, although slight, and it's made the cake go from amazing to perfect! Being a Semi-professional baker, this recipe is a great base to build and customize a recipe to suite to your tastes and styling. Fabulous!
I am an accomplished baker and make many different types of cake. I read the recipe twice and followed it to the letter. After a hour in the oven. A calibrated oven at that. It still wasn't cooked properly. I now have one undercooked sunken layer and a bowl of what can only be described as chocolate pudding. I have to say that it tastes very nice and will be having it with cream after lunch. Needless to say I won't be making it again.
It is very important to read through the entire recipe before cooking because the person who posted clearly didn't do it for the every day baker. Delicious - I will make it again - may try a bit less sugar.
This is my go to chocolate cake. Everyone just raves about it so I never make any other chocolate cake except this one.
This is a wonderfully moist, rich cake. Use the full 1 tablespoon of baking soda, as the recipe states. Cakes will crack if you over-mix or if your oven is too hot. My only quibble with the recipe shown here is that the frosting ingredients and instructions should be listed separately to avoid confusion on amounts. Whoever combined them is not a baker (or is a dude).
cake was good i will make it agan thank for recipes i give 5 star
Every time I made this cake it turned out great and everyone enjoyed and I got lots of compliments.
Thanks for your review.