Chocolate Cake with Chocolate Sour Cream Frosting

chocolatecakeChocolate Cake with Chocolate Sour Cream Frosting

I love chocolate and this chocolate cake is super easy to make. I find however that alot of chocolate cakes tend to be too rich for my liking and this makes what could be an enjoyable dessert into a rather sickly treat. So i have adapted this recipe below to ensure you get that moist chocolate experience without that too rich and sickly taste (unless of course you like that taste).

Chocolate Cake with Chocolate Sour Cream Frosting

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 8


  • 1/2 tsp of baking powder
  • 3/4 tsp of sea salt
  • 1 cup of sour cream
  • 1/2 cup of whole milk
  • 4 medium eggs, beaten
  • 1/2 cup of full cream butter, melted
  • 1/4 cup of maple syrup
  • 1 tsp of vanilla extract
  • 1 cup of semisweet chocolate chips
  • For the Chocolate frosting:
  • 2 cups of chocolate chips
  • 1 cup of sour cream


  1. For The Cake:
  2. Pre-heat the stove to 350° F. Then butter a 9in x 9in baking pan, and line it with some parchment paper, and then also butter the paper, as well.
  3. In a medium to large bowl, combine and mix together all the dry ingredients (whole flour through to the sea salt).
  4. In a different bowl, mix together all of the wet ingredients (the sour cream through to the vanilla extract).
  5. Make a small well in the very center of the dry ingredients, and then add the wet ingredients, and carefully fold using a rubber spatula until everything is very well incorporated.
  6. Gently Fold in the chocolate chips.
  7. Bake the chocolate cake for about 50 minutes, or until the very center is set and a tester (like a clean knife or toothpick) comes out clean.
  8. For The Frosting:
  9. As soon as the cake has cooled, melt the chocolate chips within a double boiler.
  10. Carefully mix the melted chocolate chips along with the sour cream using either a stand mixer, a whisk, or hand beaters.
  11. Allow the frosting to cool slightly so that it thickens a little bit. If it becomes way too thick for your liking, then gently melt it within a double boiler and whisk until smooth.
  12. Use a spatula to frost the chocolate cake.

If you like this recipe then please share it or like it. Take a look around at our other recipes. many of them are unique and easy to bake.


I’m Julie. This is where my love of cupcakes, digital photography as well as writing comes to life! How did this recipe thing all begin? In November of 2012, I made the decision that I needed to keep a log of my recipes, so I started a simple recipe blog. This beautiful collection of cupcakes and cafe delights continues to grow every week and I can’t wait to see where it is 5 years down the road. My grandma encouraged all of my baking. At family gatherings with well over 250 individuals the midst of absolutely no where, she consistently was able to create perfect cherry cobblers along with other goodies for dessert over the campfire. It seemed to be like magic for me.

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