OMG – It’s Marilyn King’s Sour Cream Chocolate Cake

Here is another incredible recipe from our OMG – It’s a Kitchen Aid Competition.  Marilyn found this recipe many years ago in one of her cookbooks dating back to the 1930′s.  Back in the thirties no one wasted anything.  This recipe was created as a way of using up leftover sour cream.  The cake quickly became a family favourite and over the years Marilyn has adapted the recipe.

Marilyn King's Sour Cream Chocolate Cake

I made this cake a few days ago.  It is fairly easy to make, it uses ingredients most of us would have in our fridge and pantry and it is quick to mix and doesn’t take long to cook.  The recipe makes two cakes that are sandwiched together with a cream cheese chocolate frosting that is utterly delicious.  The cake itself was moist, rich in chocolate, dark and dense.  Who doesn’t love a multi-layered chocolate cake!

After we had all tried the cake my husband took what was left to the office.  One of the secretaries even smuggled some home for her husband.  The cake was devoured within minutes and everyone said it was the best chocolate cake they had ever tasted.

I would recommend baking Marilyn’s Sour Cream Chocolate Cake for your next occasion.

MARILYN KING’S SOUR CREAM CHOCOLATE CAKE

Perfect just on its own

• 1 1/2 cups plain flour
• 3/4 cup cocoa powder
• 1 1/2 tspns baking powder
• 3/4 tspn baking soda
• 1/2 tspn salt
• 1 cup sour cream
• 1/3 cup water
• 2 tspns vanilla essence
• 1 cup unsalted butter, softened
• 1 1/3 cups firmly packed light brown sugar
• 3 large eggs

Frosting:

• 3/4 cup butter, softened
• 1 cup cream cheese, whipped
• 4 oz unsweetened chocolate, melted and cooled (melt over hot water)
• 1 tspn vanilla
• 2 1/2 cups icing sugar

Pre-heat oven to 180C/375F.

Grease and flour two 9-inch (22cm) round cake pans, knocking out excess flour.

Sift together flour, cocoa powder, baking powder, baking soda and salt.

In a small bowl whisk together sour cream, water and vanilla.

In a large bowl, with an electric mixer, beat together butter and sugar until light and fluffy.

Beat in eggs, 1 at a time, beating well after each addition.

Add some flour mixture to butter mixture.  Mix well.  Add some sour cream mixture.  Mix well.  Continue this process, ending with the flour mixture.  Beat until the batter is smooth.  Divide batter between prepared pans and smooth the tops.

Bake layers in middle of oven 25 -30 minutes until cooked.

Cool cakes in their pans on racks for 10 minutes.  Turn out onto racks to cool completely.

To Make Frosting:

Using an electric mixer, beat together butter and cream cheese until light and fluffy.  Add remaining ingredients and beat until combined.  Place one cake on a large plate and spread with about 3/4 cup frosting.  Put the second cake on top, then spread remaining frosting over the top and sides.

Note:  Cake can be frozen for up to a week.  Thaw layers completely before serving.  You can decorate with fresh berries just before serving.  The batter can also be used to make cupcakes but slightly increase the oven temperature and shorten the cooking time.

Thank you Marilyn!  I love cakes cooked with sour cream, it gives such a lovely richness and moistness to the cake.