Chocolate Chocolate Chip Cake with Chocolate Sour Cream Frosting

By Sarah Jampel
September 21, 2014
35 Comments


Author Notes: This recipe is slightly adapted from WinneAb’s Chocolate Chocolate Chip Cupcakes with Chocolate Sour Cream Frosting. I use a mix of all-purpose and whole-wheat flour, and I swap out some of the white sugar for brown sugar and maple syrup. A couple tips: First, make sure your sour cream is at room temperature when you mix it with the melted chocolate (otherwise, the chocolate will seize into clumps). Second, if you want to wrap and transport your cake, use toothpicks to construct a sturdy aluminum foil tent. You don't want to end up with a bare cake and heavily frosted foil.Sarah Jampel

Makes: one 9- x 9-inch cake

Ingredients

For the cake:

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat or white whole-wheat flour
  • 1 1/2 cups unsweetened cocoa powder
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 eggs, beaten
  • 1/2 cup butter, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

For the frosting:

  • 2 cups chocolate chips
  • 1 cup sour cream, at room temperature

Directions

For the cake:

  1. Preheat the oven to 350° F. Butter a 9- x 9-inch baking pan, line it with parchment paper, and butter the paper, too.
  2. In a large bowl, mix together all of the dry ingredients (flour through salt).
  3. In another bowl, mix together the wet ingredients (sour cream through vanilla extract).
  4. Make a well in the center of the dry ingredients, add the wet ingredients, and fold with a rubber spatula until everything is just incorporated.
  5. Fold in the chocolate chips.
  6. Bake the cake for about 50 minutes, or until the center is set and a tester comes out clean.

For the frosting:

  1. Once the cake has cooled completely, melt the chocolate chips in a double boiler or in the microwave.
  2. Mix the melted chocolate chips and the room temperature sour cream using either a whisk, a stand mixer, or hand beaters.
  3. Let the frosting cool slightly so that it thickens a bit. If it becomes too thick and clumpy for your liking, gently melt it in a double boiler or the microwave and whisk until smooth.
  4. Use a rubber or offset spatula to frost the cake. I like to frost the top and the sides for the ultimate chocolate experience, but you can also just frost the top (which will make it much less messy to slice and eat).

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Reviews (35) Questions (1)

35 Comments

Linda M. November 23, 2017
Can you substitute creme fraiche for the sour cream?
 
Author Comment
Sarah J. November 23, 2017
Yes!
 
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. <br />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.
 
Amy January 25, 2017
Where I live maple syrup is expensive. What could I substitute? Honey?
 
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.
 
Author Comment
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.
 
Crystal H. January 27, 2015
How should I tweak the measurements if I use a 9 by 13 pan?
 
Elina January 22, 2015
I ll give a try !!<br />Thanks a lot
 
Elina January 13, 2015
Can I replace sour cream with greek yogurt?
 
Author Comment
Sarah J. January 21, 2015
I think that would be fine! I'd use full-fat Greek yogurt, though!
 
CHeeb November 25, 2014
I refrigerated half of mine and froze the other half. Wrapped well ,it keeps well,too.
 
linda November 25, 2014
Should this cake be refridgerated because of the icing?
 
fredda November 26, 2014
yes
 
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. :)
 
Author Comment
Sarah J. November 9, 2014
Hooray!! That makes my day.
 
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 !!
 
Author Comment
Sarah J. November 6, 2014
HOORAY! So glad to hear that, CHeeb! Stay tuned for the next cake!
 
Stacy S. November 5, 2014
This frosting sounds so weird but so amazing. I have to try it.
 
Author Comment
Sarah J. November 6, 2014
"Weird but so amazing" -- that's actually exactly what I look for in my food.
 
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.
 
Hilary L. November 3, 2014
I just made this and my batter is SUPER thick. Is that right?
 
fredda November 3, 2014
Can I use all purpose flour?? I'm DYING to bake this cake!!!!!
 
Author Comment
Sarah J. November 3, 2014
Yes, definitely!
 
fredda November 4, 2014
So guess what I'm baking tonight!!!!
 
CHeeb November 2, 2014
Carol Ragos, I baked this cake in an Emile Henry glazed 9x9 pan and had excellent results.
 
Carol R. November 2, 2014
carol what is a 9x9 cake pan
 
Geni November 2, 2014
Stephanie-are you referring to heavy cream in this method of making icing?
 
Cindy November 2, 2014
Cake done, OMG, perfect and delish. Black as midnight, not too sweet and 3" high. I had leftover frozen cream cheese frosting from your to-die for Cardamon carrot cake so I swept the hot choc cake with it. This one's outta the park.
 
Author Comment
Sarah J. November 2, 2014
So glad to hear you enjoyed it!