Glazed Chocolate Sour Cream Cake Recipes

CHOCOLATE GLAZED CHOCOLATE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.

GLAZED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
• Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
• Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
• If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.

GLAZED CHOCOLATE-SOUR CREAM CAKE

Steps:

• Grease and flour 2 (9-inch) round cake pans.
• Line bottoms of pans with wax paper.
• Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water.
• Stir in 2 tablespoons of the instant coffee.
• Spread batter into prepared pans.
• Bake as directed on package.
• Cool 10 min.; remove from pans.
• Immediately remove wax paper.
• Cool completely on wire racks.
• Dissolve remaining 1 tablespoons instant coffee in water.
• Melt dipping chocolate as directed on container.
• Stir in butter, dissolved instant coffee and remaining 2 tablespoons sour cream; mix until well blended.
• Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
• Place 1 cake layer on serving plate.
• Spread with whipped topping mixture.
• Top with second cake layer.
• Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides.
• Pile berries on top of cake.
• Refrigerate 30 minute or until chocolate glaze is set.
• Store leftover cake in refrigerator.