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Chocolate Fudge Sour Cream Cake



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1/2 cup butter, room temperature
1 cup sugar
2 large eggs, room temperature
3 tsp. vanilla extract, divided
2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 1/2 cup sour cream, divided
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
1/4 cup butter, softened
3 oz. unsweetened chocolate, melted
2 cups powdered sugar


  1. 1
    Cream butter in mixing bowl with electric mixer for 1 minute. Add sugar gradually, then eggs and 1 tsp. vanilla extract, beating until well combined, about 2 minutes. Scrape down sides of bowl, if necessary. Set aside.
  2. 2
    Whisk together flour, cocoa, baking powder and baking soda. Add dry ingredients alternating with 1 cup sour cream into creamed mixture until well combined. Fold in walnuts and chocolate chips.
  3. 3
    Spread evenly into a buttered and floured 1/4 sheet pan pan. Bake at 350°F for 35 minutes if using a metal pan. If using glass, test at 25 minutes with wooden pick. (Do not over bake). Cool thoroughly before frosting.
  4. 4
    Frosting: Combine all ingredients such as 1/4 cup softened butter, melted chocolate, 2 cups powdered sugar, 1/2 cup sour cream and 2 tsp. vanilla extract in mixing bowl with electric mixer until smooth.

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cuisines North & South American
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