Sandy’S Chocolate Cake

This classic chocolate cake is a crowd-pleasing dessert that delivers deep, rich cocoa flavor in every bite. The cake layers are incredibly moist, thanks to the addition of sour cream and a cup of boiling water which thins the batter and enhances the chocolate intensity. It is topped with a luxurious, tangy frosting made from melted chocolate, butter, and more sour cream, creating a perfect balance of sweetness and richness. Ideal for birthdays, holidays, or any special occasion, this recipe produces a tender crumb that stays fresh for days. It is a comforting, indulgent treat that brings home-style warmth to your table.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 1056.6

Dietary: Vegetarian

Description

This classic chocolate cake is a crowd-pleasing dessert that delivers deep, rich cocoa flavor in every bite. The cake layers are incredibly moist, thanks to the addition of sour cream and a cup of boiling water which thins the batter and enhances the chocolate intensity. It is topped with a luxurious, tangy frosting made from melted chocolate, butter, and more sour cream, creating a perfect balance of sweetness and richness. Ideal for birthdays, holidays, or any special occasion, this recipe produces a tender crumb that stays fresh for days. It is a comforting, indulgent treat that brings home-style warmth to your table.

Ingredients

3 cup Packed brown sugar
1 1/3 cup Boiling water
1/2 cup Butter or margarine, softened
4 large Eggs
3 squares (1 oz each) Unsweetened chocolate
2 tsp Vanilla extract
2 2/3 cup All-purpose flour
3 squares (1 oz each) Semisweet chocolate
3/4 cup Baking cocoa
1 tbsp Baking soda
5 cup Confectioners' sugar
1/2 tsp Salt
1 cup Sour cream

Directions

1
Preheat oven to 350F (175C). Grease and flour three 9-inch round baking pans.
2
In a large mixing bowl, cream together the softened butter and brown sugar until smooth.
3
Add eggs one at a time, beating well after each addition.
4
Beat the mixture on high speed until light and fluffy.
5
Blend in the vanilla extract.
6
In a separate bowl, combine the flour, baking cocoa, baking soda, and salt.
7
Add the dry ingredients alternately with the sour cream to the creamed mixture, mixing on low speed just until combined.
8
Stir in the boiling water until the batter is smooth and blended. The batter will be thin.
9
Pour the batter evenly into the prepared pans.
10
Bake for 35 minutes, or until a wooden toothpick inserted into the center comes out clean.
11
Cool in pans for 10 minutes, then remove to wire racks to cool completely.
12
For the frosting, melt the butter and semisweet chocolate squares in a medium saucepan over low heat.
13
Remove from heat and let cool for several minutes.
14
In a large bowl, combine the confectioners' sugar, remaining sour cream, and vanilla extract.
15
Add the cooled chocolate mixture and beat until smooth and creamy.
16
Frost the cooled cake layers.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1056.6kcal

% Daily Value *
Total Fat 41.4g64%
Saturated Fat 13.2g66%
Cholesterol 0.0mg0%
Sodium 733.8mg31%
Total Carbohydrate 176.9g59%
Dietary Fiber 0.0g0%
Sugars 176.5g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the boiling water is added slowly to avoid cooking the eggs or curdling the batter.

Do not overmix the batter once the flour is added to keep the cake tender.

The frosting can be adjusted by adding more confectioners' sugar if a thicker consistency is desired.

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: chocolate, cake, dessert, baking, frosting, sour cream, moist, rich, birthday, holiday, vanilla, butter, cocoa, eggs, flour, sugar, layers, classic

Read it online: https://www.chefs-mate.com/recipe/sandys-chocolate-cake/