Ingredients Jump to Instructions ↓

  1. 1 Cup unsalted butter - melted and cooled

  2. 2 3/4 Cups sugar

  3. 4 eggs

  4. 2 Teaspoons vanilla

  5. 3/4 Cup cocoa - measured then sifted

  6. 1/2 Teaspoon salt

  7. 1/2 Teaspoon baking soda

  8. 1 Tablespoon baking powder

  9. 3 Cups all purpose flour

  10. 2 Cups sour cream

  11. 1/3 Cup milk

  12. 1 Cup semi-sweet chocolate (coarsely chopped) or chocolate chunks non-stick cooking spray confectioner's sugar

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 350 F. Generously grease a ten inch tube pan or 12 cup Bundt pan. Cream the butter with the sugar until well blended. Blend in eggs and vanilla until smooth. In a separate bowl, whisk together cocoa, flour, salt, baking soda and baking powder. Stir flour mixture into batter. As it mixes, add sour cream and milk. Blend on low speed until thoroughly combined, stopping to scrape sides and bottom of bowl to ensure no bits of sugar remain unmixed. Spoon half of batter into prepared pan. Top with half of chocolate. Spoon on remaining batter and top with remaining chocolate. Bake 60-70 minutes until cakes tests done. It should spring back when lightly touched with your fingertips. Cool ten minutes in pan before unmolding to a serving plate. Cool well and then dust with confectioner's sugar. Can also be made in two 9 by 5 inch loaf pans. Freezes well. This cake came about when I had an excess of sour cream on hand. This cake improves with age - if you can manage to keep snackers away from it. Chocolate chunks melt inside and the top develops a sweet crus


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