Hermann Sour Cream Chocolate Cake
Rich, moist chocolate cake with a tangy sour cream flavor and warm cinnamon notes, perfect for special occasions or indulgent desserts enjoyed by chocolate lovers.
Ingredients
Instructions
- Sift together all dry ingredients; add to sour cream.
- Beat in a mixer for two to three minutes until well combined.
- Add whole eggs, one at a time, and beat well after each addition.
- Pour batter into two 9-inch layer pans and an 11 x 7 1/2 x 1 1/2-inch pan or two 13 x 9 x 2 1/2-inch pans.
- Bake at 375°F (190°C) for about 30 minutes.
- Do not overbake; check for doneness.
- Cool completely and ice as soon as the cake is cool.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute Greek yogurt for sour cream if needed. If you prefer a richer chocolate flavor, increase the cocoa to 12 tablespoons. Ensure that your eggs are at room temperature for better incorporation into the batter. This cake pairs beautifully with Sweet Pumpkin Bread for a delightful dessert spread.
Serving Suggestions
Serve this decadent cake with a dollop of whipped cream or a scoop of vanilla ice cream to balance the richness. It makes a beautiful centerpiece for any celebration and can be paired with coffee or tea. For a more festive touch, top with chocolate ganache or fresh berries. It also complements savory dishes like Hot Cheese Appetizers perfectly.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 5-10 minutes, ensuring not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Hermann Sour Cream Chocolate Cake contains roughly 365 calories, with 8g protein, 80g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (91% of the Daily Value), calcium (44% of the Daily Value), and iron (33% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 773mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this cake?
Yes, you can use gluten-free all-purpose flour as a substitute for regular flour. Just ensure it contains xanthan gum or another binding agent to maintain the cake's texture. The baking time may slightly vary, so keep an eye on it while baking.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider adding chocolate chips or a splash of brewed coffee to the batter. You can also increase the amount of cocoa powder by a few tablespoons, or top the cake with chocolate frosting for an extra indulgent treat.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store in the refrigerator. When ready to serve, frost the cake just before presentation to keep it fresh and moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).