Hershey'S Sour Cream Chocolate Cake
A rich, moist chocolate cake with a tangy sour cream flavor, perfect for celebrations or everyday indulgence, offering a luscious texture and deep chocolate taste.
Ingredients
Instructions
- Combine chocolate, butter, and boiling water in a small bowl; stir until melted.
- Thoroughly combine sugar, flour, baking soda, and salt in a large mixing bowl.
- Gradually add the chocolate mixture to the dry ingredients, beating until thoroughly combined.
- Blend eggs, sour cream, and vanilla together.
- Add the egg mixture to the batter and beat for 1 minute at medium speed.
- Pour the batter into a greased and floured 13 x 9 x 2-inch pan.
- Bake at 350°F (175°C) for 35 to 40 minutes.
- Cool the cake and frost as desired.
Tips & Substitutions
For an extra moist cake, ensure your sour cream is at room temperature before mixing. You can substitute unsweetened applesauce for half the butter for a lighter version. If you prefer a richer chocolate flavor, try adding a bit of espresso powder to the chocolate mixture. This cake is quite similar to the delightful Chocolate Chip Loaf Cake, so if you enjoy that, you’ll love this one too!
Serving Suggestions
This cake is perfect on its own, but you can elevate it with a simple dusting of powdered sugar or a drizzle of chocolate ganache. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Consider serving it alongside a cup of coffee or tea for a delightful afternoon snack.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. To reheat, simply thaw in the refrigerator overnight, then warm in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey'S Sour Cream Chocolate Cake contains roughly 10 calories, with 0g protein, 1g carbohydrates, and 0g fat.
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 Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will provide a similar tanginess and moisture. Just ensure it's plain and unsweetened for the best results.
What type of chocolate is best for this cake?
Using high-quality unsweetened chocolate will yield the best results for this cake. You can also opt for semi-sweet chocolate if you prefer a sweeter flavor, but be mindful of the sugar content in the recipe.
How can I tell when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs attached, but not wet batter. If it comes out with wet batter, bake for a few more minutes and check again.
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).