Easter Chocolate Cake with Chocolate Sour Cream Frosting
Chocolate cakes have been enjoyed for centuries and were first made in the 18th century in Europe.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Easter Chocolate Cake with Chocolate Sour Cream Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring until smooth.
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In a separate bowl, beat together sour cream and powdered sugar until smooth. Gradually add melted chocolate and beat until well combined.
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In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture.
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Once the cake has cooled, spread the chocolate sour cream frosting evenly over the top and sides of the cake.
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Refrigerate the cake for at least 30 minutes before serving.
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Enjoy your Easter Chocolate Cake with Chocolate Sour Cream Frosting!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
