Ingredients for Marbled Chocolate Sour Cream Cake
- 6 ounces semi-sweet chocolate chips
- 1 (15.25 ounce) package cake mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- water
- sugar
- powdered sugar, for dusting
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Marbled Chocolate Sour Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Marbled Chocolate Sour Cream Cake
- Melt 6 ounces (170g) of semi-sweet chocolate chips in a medium microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a large bowl, combine one 15.25-ounce box of your favorite chocolate or white cake mix, 1 cup (240ml) sour cream, 1/2 cup (120ml) vegetable oil, 4 large eggs, and 1 teaspoon vanilla extract. Beat on low speed until moistened, then on high speed for 2 minutes, or until batter is smooth.
- Gently fold 2 cups of the cake batter into the melted chocolate until evenly combined.
- Grease and flour a 10-inch bundt pan or a 9x13 inch baking pan. Spoon the chocolate batter and the remaining vanilla batter into the prepared pan, alternating spoonfuls to create a marbled effect.
- Bake at 375°F (190°C) for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust with powdered sugar and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
66g
Fat
15g
Carbs
8g
