Two-Layer Chocolate Cake with Sour Cream Frosting
A cocoa-rich layer cake with measured sour cream frosting and a simple chocolate or berry finish.
This chocolate cake uses cocoa, milk, melted butter, and hot water for a soft crumb, then layers the cooled cake with a measured sour cream frosting. The source gives quantities for the cake and frosting but no formula for a poured glaze, so this card uses the frosting as the complete filling and topping. Finish with grated chocolate or fresh berries, both listed in the source, without adding an unmeasured glaze. Bake the cake until a tester comes out with a few moist crumbs, then cool it fully before slicing and frosting. Chill the finished cake because the frosting contains sour cream. The live source credits Lera Brumina, whose current profile page is active.
Recipe card
Two-Layer Chocolate Cake with Sour Cream Frosting
Equipment: Mixing bowls, whisk, 23 cm round cake pan, oven, serrated knife
Ingredients
Instructions
Prepare the pan
Heat the oven to 180°C (350°F). Grease and line a 23 cm round cake pan.
Mix the dry ingredients
Whisk flour, cocoa, baking powder, and salt in a bowl.
Mix the wet ingredients
Beat eggs and sugar until pale and foamy. Mix in vanilla, milk, and melted butter.
Make the batter
Fold the dry ingredients into the egg mixture, then stir in the hot water until the batter is smooth and pourable.
Bake and cool
Pour into the pan and bake for 35–40 minutes, until a tester shows a few moist crumbs. Cool completely in the pan, then turn out.
Make the frosting
Whisk sour cream, icing sugar, and vanilla until smooth. Chill for 15–20 minutes.
Layer and finish
Slice the cooled cake horizontally into two layers. Spread frosting between and over the layers. Finish with grated chocolate or berries. Refrigerate until serving.
How to tell when it is ready
A tester inserted in the centre comes out with a few moist crumbs and no wet batter.
Tips
- Measure and prepare the ingredients before you begin.
- Use the pan size and heat level described in the steps.
- Taste for seasoning near the end and adjust only where the source allows.
- Watch the visual doneness cues rather than relying on time alone.
Troubleshooting
- If browning happens too quickly, lower the heat and continue cooking gently.
- If the mixture is too loose, cook uncovered briefly while stirring and watching closely.
Substitutions
- Use a similar neutral cooking oil where the source calls for vegetable oil.
- Choose a garnish from the listed serving options rather than changing the recipe base.
Variations
- Use one of the source-supported optional additions noted in the ingredient list.
- Keep the core ingredient ratios unchanged when trying a garnish variation.
Serving suggestions
- Serve freshly prepared as the recipe describes.
- Pair with a simple green salad or seasonal vegetables.
- Offer bread or rice on the side when it suits the dish.
- Serve sauces and garnishes separately so each person can adjust.
Make ahead
Prepare the measured ingredients in advance. Refrigerate perishable ingredients until cooking.
Storage
Refrigerate perishable leftovers promptly in a covered container at 4°C (40°F) or below. Use within three to four days.
Food safety
Keep perishable ingredients refrigerated until use. Refrigerate cooked leftovers within two hours and keep them at 4°C (40°F) or below.
Frequently asked questions
Can I prepare chocolate cake with sour cream frosting ahead?
Prepare it close to serving for the best texture. If making ahead, refrigerate promptly and follow the storage directions.
How should I store chocolate cake with sour cream frosting?
Refrigerate perishable leftovers promptly in a covered container at 4°C (40°F) or below. Use within three to four days.
Serve chocolate cake with sour cream frosting while it is at its best, and refrigerate any leftovers promptly.
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