Prep 15 mins
Cook 1 hr
Got this recipe in an e-mail. Made it almost immediately and was very pleased with the result. The marble version makes a very pretty presentation. It is a moist, chocolate sour cream cake, like a pound cake but not as dense. Must admit that I have not tried the frosting, am not very "frosty" when it comes to cakes. Have also not yet tried the all chocolate version. Hope you'll like it as much as we do.
- 1 3⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup butter or 1 cup margarine, softened
- 1 1⁄2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1⁄2 tablespoon vanilla extract (or vanilla sugar)
- 1 tablespoon milk or 1 tablespoon water
- 1⁄2 cup cocoa
For the chocolate frosting
- 1⁄2 cup cream
- 3⁄4 cup dark chocolate chips
- 1 tablespoon butter
- Preheat the oven to 350°F.
- In a medium bowl, mix the flour, salt, baking powder and baking soda together.
- Cream butter and sugar together.
- Add eggs, one at a time, beating after each. Continue beating until the mixture is light and cream colored.
- Add vanilla and milk or water.
- Add about one third of the flour mixture and mix until just combined.
- Add one half of the sour cream and mix. Repeat with another one third of the flour, then half the sour cream, and then the remaining flour.
- Remove about one third of the completed batter to another bowl.
- Add cocoa to the two thirds portion of the batter, folding in with a spatula until smooth.
- Spoon one half the chocolate batter into a greased 9 inch springform.
- Then, spoon the vanilla batter on top of the chocolate batter in three or four pools. Spoon on the remaining chocolate batter.
- Hold a knife vertically and cut through the batters to create a swirled effect. Do not stir but cut the knife through batters every three-quarters of an inch or so to create the swirls.
- Bake for 50-60 minutes or until the cake tests done with skewer or toothpick inserted in the center.
- Remove the cake to a wire rack and let it cool for five minutes before removing the ring.
- All chocolate variation:
- Skip the steps of removing part of the vanilla batter and swirling the two batters together. Increase the cocoa by one tablespoon
- Chocolate frosting.
- Bring the cream to a boil.
- Place the chips in a medium bowl.
- Pour the hot cream over the chips and stir to melt.
- Add the butter and stir until smooth.
- Set the chocolate frosting aside to cool until it is of a thick pouring consistency. (The chocolate should barely pour.).
- Pour the chocolate over the cooled cake letting some of it drizzle down the sides.