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Sour Cream Chocolate Chip Layer Cake

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“Taken from the October 2009 issue of Chatelaine, a Chipits Chocolate Chips ad.”
READY IN:
50mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Lightly grease 2 8in cake pans.
  3. Stir flour with baking powder, baking soda and salt.
  4. Beat butter with brown sugar in a separate bowl until light and fluffy.
  5. Beat in eggs, one at a time, add vanilla.
  6. Whisk 1/2 cup sour cream with milk.
  7. On low speed, alternately beat in flour and sour cream mixtures, in 2 additions, until batter is smooth.
  8. Stir in 3/4 cup chocolate chips until evenly distributed.
  9. Divide batter equally between the prepared pans.
  10. Bake 25 minutes or until a toothpick inserted in the center of each cake comes out clean.
  11. Cool 10 minutes, turnout onto rack to cool completely, once cooled, cut each cake into 2 layers.
  12. Melt remaining chocolate chips in the microwave on med for 1-2 minutes, stirring every 30 seconds.
  13. Stir in remaining sour cream, beat until fluffy. Chill 15 minutes or until frosting is smooth and approx as thick as peanut butter.
  14. Use to frost layers and top of cooled cake.

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