Mrs. Howe'S Sour Cream Chocolate Cake
A rich, moist chocolate cake with a tangy sour cream flavor, perfect for celebrations and satisfying chocolate lovers seeking a decadent dessert.
Ingredients
Instructions
- Sift the cake flour; measure and resift three times with the soda and salt.
- Melt the bitter chocolate over hot water and let it cool.
- Cream the shortening, gradually adding the sugar, until fluffy and light-colored.
- Add the eggs one at a time, beating well after each addition.
- Stir in the melted chocolate.
- Add the flour mixture in small portions alternately with the sour cream, stirring well after each addition.
- Add the vanilla extract.
- Stir in boiling water or hot coffee until smooth.
- Turn the batter into two greased and lined 8-inch cake pans.
- Bake in a 350°F (175°C) oven for 25 to 30 minutes.
- Cool the cakes and spread with icing.
Tips & Substitutions
Ensure the bitter chocolate is fully melted and allowed to cool before adding it to the batter to avoid curdling. For a lighter cake, consider substituting half of the shortening with unsweetened applesauce. If you prefer a richer flavor, you can use high-quality dark chocolate instead of bitter chocolate. This cake pairs beautifully with Squash Gems for a delightful meal.
Serving Suggestions
Serve this decadent chocolate cake with a dollop of whipped cream or a scoop of vanilla ice cream for a classic dessert experience. It also pairs well with coffee or a glass of milk. For a special occasion, consider topping with a rich chocolate ganache or icing. Browse more American recipes for additional delicious dessert options.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Howe'S Sour Cream Chocolate Cake contains roughly 366 calories, with 5g protein, 50g carbohydrates, and 12g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 674mg per serving (29% 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 all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the texture may be slightly denser. To mimic cake flour, for each cup of all-purpose flour, remove 2 tablespoons and replace them with cornstarch.
What can I use if I don't have sour cream?
If you don't have sour cream, plain yogurt or buttermilk can be excellent substitutes in this recipe. They will provide a similar moisture content and acidity, ensuring that your cake remains tender and flavorful.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs attached, the cake is ready. Avoid overbaking to maintain its moist texture.
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).