This is my Nana’s Chocolate Sour Cream Cake. You can tell it came from the 50s by the use of oleo in the recipe. I try not to touch that stuff. In my opinion, it will kill you. I like to substitute apple sauce. It works perfectly well. Now, no disrespect to Nana, but I prefer my Cream Cheese Icing recipe on this rich chocolate cake rather than the chocolate icing that it calls for in the recipe. Please also keep in mind that I have a bit of a sugar problem, so the recipe makes a LOT of icing. I like to slice each layer horizontally to get four layers of cake. I’ve also tried it with Nutella between the layers and the Cream Cheese Icing on the outside. Lots of people loved it. I, myself, didn’t care for it. Thought it was too squishy. You’ll love this creamy rich cake. I guarantee it!
- 100g unsalted butter, softened
- 50g oleo (margarine or shortening) or apple sauce.
- 200g light brown sugar, firmly packed
- 2 teaspoons vanilla
- 3 eggs
- 75g unsweetened chocolate, melted (I used a good 90% cocoa content bar.)
- 200ml sour cream
- 350g “cake” flour (You CANNOT use regular flour for this!). This means self raising flour in the UK, and yes, you also need to add the baking powder and baking soda apparently – it’s ultra-light
- 2 teaspoons baking powder
- 1 teaspoons salt
- 1/2 teaspoons baking soda
- 200ml water
- Preheat oven to 200 degrees.
- Grease and flour 2- 9 inch cake pans.
- butter and applesauce with brown sugar and vanilla.
- Add eggs and continue beating until very light and fluffy.
- Fold in melted chocolate and sour cream; beat 1 minute at medium speed..
- Add dry ingredients and water. Beat 3 minutes.
- Bake 35 to 40 minutes, until toothpick comes out clean.
- Cool completely before frosting. Once cakes are cool, I cut them each in half horizontally.
Baker’s tip pastry chefs use…Did you know that we cut off the dome top of the cake? We then use the top for the bottom so it’s flat.
- 800g cream cheese, softened
- 200g unsalted butter, softened
- 700g sifted powdered sugar
- 2 teaspoons vanilla
- In a medium bowl, cream together the cream cheese and butter until smooth.
- Mix in vanilla.
- Slowly stir in the powdered sugar.
- Frost cake. Cake will need to be kept refrigerated.
- Let stand at room temperature before serving.