Sour Cream chocolate cake recipe????

Parent Cafe
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<p>Sour Cream Chocolate cake recipe???</p>

<p>Does anybody have a great Sour Cream Chocolate cake recipe? Round 2 layer style. Not the old Texas Sheet cake recipe. The one I’m looking for is the one my Jewish backdoor neighbor use to make one a week. She always gave me a large slice with a cold glass of milk. I would sit outside on a summer day and eat that cake with my friends. I grew up on that cake. Hmmm. I always ask her for that recipe and she said she had forgotten it. Yikes! I thought she didn’t want to give out the family jewels. (Trust me. you could have started a small business just on this cake!). I digress. Anyway, when she passed away, I asked her daughter (my oldest and dearest friend who is one great cook too!) for the recipe. She said it was true that no one knows how she made the cake. They all looked everywhere for that cake recipe. She always made it without a recipe and from her memory. So for years I have tried to find that cake. Anyone out there knows of the world’s best chocolate cake recipe? Oh and my suggestion is to write down your best recipes for your children. Trust me they will treasure them as much as money. I still have both my grandmother and mother’s recipes in their handwriting and they are oh so dear to me.</p>

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<p>I have an amazing recipe for Sour Cream Chocolate Cake with Sour Cream Chocolate frosting. It’s 3 layers, and from a restaurant that no longer exists, called 209 1/2, in Washington DC (its address was 209 1/2 Pennsylvania Ave). The recipe came from the Washington Post about 20 years ago. It is the only cake DS1 requests for his birthday.</p>

<p>I can scan it and email it to you if you’re interested. Just send me a private message with your email address.</p>

<p>Or if I have time later this afternoon I’ll type it in here.</p>

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<p>If you email it to artmommy, how will the rest of us be able to see the wonderful recipe? I think you are stuck typing it out :-)</p>

<p>Remember in school when you were told that you had to share with everyone? This is one of those times!!</p>

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<p>You have to share it with us all not that you have us all drooling at the description!!!</p>

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<p>OK…I did a google search for Jewish Sour Cream Chocolate Cake…and I got one for Grandma Goldman’s Sour Cream Chocolate Cake that sounds TERRIFIC.</p>

<p>So…do a google search for: Grandma Goldman’s Sour Cream Chocolate Cake</p>

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<p>Here’s the link to Grandma Goldman’s version. Just wondering how it compares to the one mentioned by vballmom. I second (third?) the recipe request!</p>

<p>[Grandma</a> Goldman’s Sour Cream Chocolate Cake submitted to Heritage Recipes by Marcy Goldman](<a href="http://www.heritagerecipes.com/desserts/GRANDMA%20GOLDMAN’S%20SOUR%20CREAM%20CHOCOLATE%20CAKE.HTM]Grandma"&gt;http://www.heritagerecipes.com/desserts/GRANDMA%20GOLDMAN’S%20SOUR%20CREAM%20CHOCOLATE%20CAKE.HTM)</p>

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<p>According the the Grandma Goldman recipe article…she also made this cake once a week.</p>

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<p>OH MY GOD…I love you people!!!</p>

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<p>Ok here it is. This recipe is a fair amount of work, but if followed exactly the results are spectacular. I usually replace the sour cream with “light” sour cream in a vain attempt to lower the calories.</p>

<p>Sour Cream Chocolate Cake</p>

<p>Makes 1 3-layer 8-inch cake, serving 12</p>

<p>5 oz good quality unsweetened chocolate
½ c boiling water (or hot coffee)
2 c sifted flour, preferably unbleached
1 ½ t baking powder
1 t baking soda
1 c unsalted butter, softened
1 c granulated sugar
2/3 c dark brown sugar, firmly packed
3 extra-large or jumbo eggs, at room temp
1 T vanilla
1 c sour cream, at room temperature
1 recipe Sour Cream Chocolate Frosting (recipe to follow)</p>

<p>Lightly butter the inside of 3 8-inch round baking pans. Cut out 3 circles of waxed paper to fit in the inside of the baking pans, place each inside the pan, then dust the sides of the pans with a haze of all-purpose flour; set aside.</p>

<p>Place the chocolate and water (or coffee) in a small saucepan over low heat, stirring now and again to combine the two. When the chocolate has melted, remove the saucepan from the heat and stir the melted mixture for form a semithick mass; set aside.</p>

<p>Onto a large sheet of waxed paper, sift together the flour, baking powder, baking soda, and salt; set aside.</p>

<p>In the large bowl of an electric mixer, cream the butter for 3 minutes on moderately high speed; reduce the speed to moderate and continue beating for 2 min. Beat in the brown sugar, raise the speed to moderately high and continue beating for 2 min more. Scrape down the sides of the bowl with a rubber spatula often to keep everything light and creamy. On moderately low speed, beat in the eggs, one at a time, blending until they are mixed in very well. After all of the eggs have been added, add the vanilla, and beat on high speed for 1 minute.</p>

<p>In a small bowl, combine the melted water and chocolate with the sour cream. On low speed, add the sour cream mixture to the creamed mixture. On low speed, add half of the sifted ingredients and beat until the flour particles have been absorbed; add the remaining sifted flour mixture and beat it in. Scrape down the sides of the bowl and beat for 15 seconds longer.</p>

<p>Pour and scrape the batter into the 3 pans, dividing it equally among them. With a thin palette knife or small spatula, smooth the tops, then push up a ½-inch edge of batter up the sides of the baking pans. (Making the sides slightly higher than the middle insures the risen cake will have a smooth, evenly flat top.)</p>

<p>Adjust the oven racks to the upper and lower third levels, then bake the layers for 30-35 min at 375 degrees, or until a toothpick inserted into the center of the cake emerges clean and the cake shrinks away from the sides a bit.</p>

<p>Cool the layers in the pans on racks for 3 minutes. Run a thin palette knife around the edges, then invert the layers onto racks. Cool the layers completely.</p>

<p>Cut 3 4-inch strips of waxed paper and place the strips around the outside of a cake plate or flat serving dish. Put one layer on the plate, spread with some of the Sour Cream Chocolate icing, plane on the second layer, spread with more frosting, and cover with the last layer. Cover the sides and top with the rest of the frosting in a thick layer, swirling the frosting decoratively. </p>

<p>Let the frosting set for about 20 minutes, then carefully remove the waxed paper strips.</p>

<p>**Sour Cream Chocolate Frosting<a href=“makes%20enough%20for%201%202-%20or%203-layer%20cake”>/b</a></p>

<p>This frosting is satiny-smooth, light and lovely.</p>

<p>5 oz unsweetened chocolate, roughly chopped
½ c unsalted butter, cut up into tablespoon pieces
2 ¼ c confectioners’ sugar
1 c sour cream, at room temperature
1 t vanilla</p>

<p>In the top of a double boiler over low heat, melt the chocolate with the butter, stirring occasionally. When the chocolate and butter have melted down completely, remove from the heat and let cool (the mixture will thicken up a bit - that’s ok).</p>

<p>When the chocolate has cooled, place the confectioners’ sugar and sour cream in the large bowl of a mixer; beat on high speed for 3 minutes, scraping down the sides of the bowl frequently. Blend in the vanilla. On low speed, add the cooled chocolate and butter, beating it in thoroughly. Continue beating the mixture on high speed for about 6 minutes continually; it will become thickened and very shiny.</p>

<p>Frost cooled cake layers with the frosting.</p>

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<p>Sounds delicious!</p>

<p>I have a recipe that I often use, but always do it in a Bundt pan for some reason - I think because it is more dense, the Bundt slices make more sense than a sheet cake or otherwise. Mine is not fancy, but very moist and delicious - uses a devil’s food cake mix.</p>

<p>I’m at work and don’t have it, but could post it later if anyone is interested…</p>

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<p>abasket, yes, please, definitely post it!</p>

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<p>I just pulled out my recipe for “Sour Cream Fudge Birthday Cake” (Bon Appetite, June 1994), which I have made multiple times to rave reviews. You could look it up on Epicurious.com However, it looks almost identical to the recipe posted by v’ball mom and it also makes a 3-layer cake. I am now having a bad chocolate craving!</p>