The World's Fastest Chocolate Sour Cream Cake!! Maybe the Best!
"So so so good! So so so little work. Well, yeah, come on, you DO have to measure the ingredients. And a simple glaze would be good. But if you are really, I mean REALLY, pressed for time, place a paper doily on the cake, sift confectioner's sugar over it, lift carefully and there you have it. And this is sooo much better than a cake mix. I use an 8" square scalloped pan; that makes it look really special. Nawww, that's not cheating. It's just taking a little help where you can find it! Recipe was found somewhere on the internet April, 1998. That's how long I've been making it."
photo by renaej
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 cup sugar
- 1 cup flour
- 1⁄4 teaspoon salt
- 3 tablespoons cocoa, heaping, Yeah, heap it up
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 egg
- 1 cup sour cream
directions
- Add all ingredients at once. Mix until smooth, not too long
- Use greased and floured 8" square pan.
- Bake at 325 for 25-30 minutes.
Questions & Replies
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Has anybody tried this with cake flour? Also, truly no oil or butter? Thanks! -
I just tried to make this - the recipe on my screen is obviously missing something, as it was nearly impossible to stir it was so dry.
Reviews
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What a fabulous little recipe!! And you are so right - it is fast and delicious! I just threw everything in my Kitchenaid mixer and in minutes, it was in the oven. Made 9 good sized cupcakes, baked at 350° for about 20 minutes, and then sprinkled them with sifted powdered sugar. They looked so pretty on the serving plate. Topped them with whipped cream to serve. They made a wonderful Valentine dessert and will definitely go into my keeper "Wow" cookbook. Thank you so much for sharing this great recipe. -
Very moist, very easy - people loved it - even one lady who "doesn't like chocolate cake" loved the smell and ate 2 pieces!! And wrote down the recipe!!!
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I would give it 6 stars if I could. This is the best and easiest chocolate cake. My 7 year old son made it "by himself"! Measured the ingredients, dumped it all in the Kitchen Aid, stirred, and poured in an 8inch disposable non stick pan. The taste and texture is on par with fancier cakes and light years away from a mix... Yet requires the same effort than a mix! What more can you ask for on a Sunday morn-afternoon? -
Ive always used one bowl chocolate recipes, the sour cream makes a huge difference to texture. Tips and tricks ive found over the years: Use a large egg or two smaller eggs, 1 small egg isnt quite enough. Ive also used this as a base for other flavours other than chocolate. Coffee-add a cup of strong boiling coffee; Vanilla-omit cocoa powder but add a touch more flour to compensate; Using almond essence, or any other flavour essence for that matter is a great way to change things up. Ive used raspberry essence before too and added a touch of pink food colouring to make a girls cake once and it was great. Other than that, the usual tips such as dont over mix, use full fat sour cream, and make sure your oven doesnt run too hot like mine does!
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Super easy! I added a bit more sour cream as my batter was SUPER dry... Only like a spoon full. Kids went nuts for it. I had half a container of chocolate frosting in the fridge, so I just microwaved it for 30 seconds and poured it on top of the finished cake....Will make weekly!!
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Tweaks
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Added only half cup sugar Added melted dark chocolate - 150 grams (half cup after melting) -
Cut back sugar, increased yogurt, added dried cherries and choc. Chips, baked in a Bundt pan approx 32 min.
RECIPE SUBMITTED BY
Jezski
United States
