Chocolate
Chocolate Chocolate Chip Cake with Chocolate Sour Cream Frosting
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40 Reviews
booglix
April 22, 2019
Nice and chocolatey, which is nice, and not overly sweet. But mine came out a bit dry. I expect this is to some degree a matter of cooking time; I cooked mine for about 45 minutes in an 8x8 pan, until a toothpick came out clean, and it looked great but was on the dense and dry side (I would have expected the same amount of batter in an 8x8 pan to take longer than in a 9x9 pan, since the cake is thicker, but even 45 minutes was a hair too long). Also, even though I love maple syrup, I don't think it adds anything here, and it muddies the flavor somewhat. I find coffee a better complement to chocolate and vanilla than maple syrup. So, yummy and beautiful, but not a recipe that will make it into my ongoing repertoire.
Note: I halved the amount of sour cream frosting and it was enough to cover the top and sides with a thin layer, which was enough for me.
Note: I halved the amount of sour cream frosting and it was enough to cover the top and sides with a thin layer, which was enough for me.
Kate
March 26, 2017
This is the most decadent and delicious chocolate cake I have made in ages. I loved how moist and fudgy it was (I baked 2 8" layers for about 32min), the little bites of the chocolate chips in the batter were awesome. And the icing turned into a beautiful gananche that hardened beautifully on the cake overnight and made it look as beautiful as it tasted. I think you have to spread the frosting quite quickly before it cools in order to keep it looking good.
This will be my go-to chocolate cake from now on. Better for those who like dark chocolate as it's not overly sweet, but it was perfect for my tastes! Thanks so much for posting this recipe.
This will be my go-to chocolate cake from now on. Better for those who like dark chocolate as it's not overly sweet, but it was perfect for my tastes! Thanks so much for posting this recipe.
Sheila S.
March 11, 2015
I made this cake and it was quite dry. It baked well and looked great but when I cut into it, the texture was dry and not good to eat. Also I had trouble with the frosting. Wasn't like the cream cheese chocolate frosting I was looking for.
Sarah J.
March 11, 2015
So sorry to hear that, Sheila! It has a lot of moisture in it from the sour cream, milk, eggs, butter, and maple syrup, so I'm surprised yours turned out dry.
CHeeb
November 25, 2014
I refrigerated half of mine and froze the other half. Wrapped well ,it keeps well,too.
Edguyver
November 16, 2014
Amazing Cake! I made this last night, and it was a huge hit! My milk was past expiration, so I used 1/4c Buttermilk + 1/4c Heavy Whipping Cream, and the cake is moist & delicious! I also added 1/2c powdered sugar + 1/2tsp vanilla extract to the frosting, as it was not as sweet as I prefer as is. Will make again & again!
Anna
November 9, 2014
I've baked this cake for my husband's birthday. He is notoriously hard to please when it comes to desserts - and the fact that he proclaimed this was the best birthday cake he ever had sums up my opinions about the recipe. :)
CHeeb
November 6, 2014
OK,final comments on this cake. I froze the frosted cake and saved half to take to the poll workers Tuesday.I cut it into bite sized pieces roughly one inch square as it thawed.The icing stayed firm and made this a very portable cut cake.It was gone in minutes and many wanted the recipe . It was a huge hit on election day ...many thanks Sarah and Food 52 !!
Angel
November 3, 2014
This was just too chocolatey for us. I normally eat dark chocolate, but this recipe was too dark. I will try again with milk chocolate chips because the texture was nice and the frosting turned out so pretty.
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