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Sour Cream Dark Chocolate Cake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Indulgent dark chocolate cake with moist, flavorful twist using canola oil for impressive dessert.
Ingredients:
  • 1 cup unsweetened cocoa powder
  • 1 cup boiling water
  • 2.5 cups white sugar
  • 1 cup canola oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup sour cream
  • 2 cups unsalted butter, slightly softened
  • 2 cups confectioners' sugar
  • 0.25 teaspoon salt
Instructions:
  • Preheat the oven to a perfect 350 degrees F (175 degrees C), then generously grease and flour 3 lovely 9-inch round baking pans.
  • Combine cocoa powder with boiling water in a bowl; let it cool completely.
  • Cream together white sugar and canola oil using an electric mixer until smooth. Gradually add eggs one at a time, making sure to beat well after each addition. Mix in vanilla extract.
  • Combine flour, baking soda, baking powder, and salt in a separate bowl. Alternate adding the flour mixture and sour cream into the creamed mixture. Mix in the cocoa mixture until fully incorporated. Pour the batter into the prepared baking pans.
  • Bake in the preheated oven for 30 to 35 minutes until a toothpick comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Store the cakes wrapped in plastic wrap in the refrigerator.
  • Cream butter in a bowl with an electric mixer until smooth; scrape down the sides of the bowl. Gradually mix in confectioners' sugar, 1/2 cup at a time. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
  • Assemble the cake on a serving plate by layering the cakes with a portion of frosting in between each layer. Finish by spreading the rest of the frosting on the top and sides of the entire cake.

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