This cake is the best!!! My 10-yr old and I made this and it is fantastic! We followed the recipe exactly as outlined and we didn't have any problems. My favorite part is the little crunch that you get on the edge. Great recipe!!! My daughter says "It's so awesome!" Can't wait to try more of your recipes.
This cake is utterly AMAZING in every way. It's easy to make and oh so delicious!!!!! Carolyn, YOU ARE A GENIUS!!!! Thank you so much for all of your recipes. I'm so glad I found you on RU-vid!!!!
Thank you so much Ms Carolyn! My family and friends enjoyed this tasty cake for Thanksgiving! I also prepared quite a few of your recipes. This was the best Thanksgiving meal I've ever prepared. Everyone was complimenting me all evening thanks to you. Keep up the good work. My man was especially satisfied and surprised at the same time. Me too LOL!!!
Ok you'll, I had to come back on and let you all know how this cake turned out. It is by far, the most awesome chocolate cake I've ever made...! light, fluffy and moist. amazing thanks again for this recipe.
One dislike for this delicious chocolate cake???? Who in their right minds would do that?, well, all I can say is that they're really STUPID!!!! Well, I've said my piece.... That's my rant for the day.... BTW, too bad you can't give me a slice through my laptop ;-)
Great video...I don't even like all that chocolate like that but my mouth was watering...lol...and you answered my questions about using a mixer because it's hard for me to use my hands sometimes...and I am looking for me a bundt pan like that...lol...
Hi Carolyn, I made the cake last night and it turned out great. I used 1/4 cup less sugar. This is the easiest fluffiest moist chocolate cake I ever made. Thanks for the video.
CAROLYN.....STOP PLAYIN WITH ME !!!! OMG....this cake is THE BIZNISS....I will be adding chopped, roasted pecans to my ganache. LAWDHAMERCY !! Thanx for posting this one.
I’ve been taking care of my Parents. It’s a daunting task but we’re doing ok. It got to the point where they needed my full attention. I miss you all ❤️
Alright Carolyn, it took me 2 years to make this cake, but I finally did it!! I saved this recipe in my favorites and never forgot about it!! You should start an Instagram page so that we can tag you, so that you can see all your inspirations recreated!!
Sister Carolyn, I made this cake this weekend. This cake is utterly AMAZING in every way. It's easy to make and oh soooooo delicious!!!!! Carolyn, YOU ARE GOD SENT!!!! Thank you so much for all of your recipes. I'm so glad I found you on RU-vid!!!! God bless you and your ministry.
Ain't nothing wrong with using cake pans that have been passed down. I'm sure its a lot of history and lots of delicious treats have been made in the pan. All I need now is a glass of milk. The slow music while u poured the chocolate had my mouth watering! :-)
I am not a big chocolate cake lover. My son asked me to make him one and I tried this recipe! O...M...G...!!! THIS CAKE WAS SOO DERN GOOD! Thank you for sharing your recipe with me. I have now printed all of your cake recipes! I have always been scared to bake from scratch! But this came out absolutely PERFECT!! Blessings to you sis! I will be making the 7 flavor pound cake this weekend!!
HI Carolyn, I put in 1 3/4 c of sugar in the cake and I think it's incorrect because it's extremely watery. It's still in the oven, but I'm nervous that it's not right. Can you confirm the sugar measurements?
NikkiDior I just made cake. 1 3/4 is correct. Yes, her video explains it's watery, but it works! This is the 2nd time I've taken cake to chuch. They love it.
On the website it says add 1 cup of water. But, when you added the water in the video. The measuring cup was filled to the top. Isn’t that the 2 cup line. PS- Was wondering why water & not milk?
Carolyn, I have been watching for some time now and I wanted to take a moment to thank you for all your hard work. Have made a loved quite a few of your recipes and will continue watching! Keep it coming! Thanks~ Jan
+ncnorthbound Wow, thank you so very much for your encouragement. I appreciate it because sometimes I have moments when it gets hard but you guys really keep me going :)
GGGGGUUURRRLLLL....Look here.... I AIN'T MAD AT CHAP' YA HEAR ME. OH LAWD,I NO WHAT I'M MAKING THIS SATURDAY FOR OUR WOMAN'S LEAGUE... BLESS YOU SWEETIE.... THAT CAKE LOOK SO DANG GOOD...
Damnnnnnn gurl now that's a million dolla cake lol that recipe will def b goin in my recipe box for a Sunday dinna thanks for sharin stay sweet n all that much love from the BayArea510.... ;))
So I made this using ap flour, but I used about 1/4 cup less than I would have with cake flour. It still came out bomb...I didn't even bother with the ganache. The cake alone is rich and chocolaty enough for me.
Recipe is not in the description area I'm not on Facebook only utube love bundt pan cakes was looking forward to making so now how would i get the recipe??? Thx u
Hi Louise! The link to my website is in the description for every one of my videos. Here it is www.gdseasoning.com/ and when you get there sign up to become a member, for free, and you can see content before it comes to RU-vid.
Gloria Martin sorry I didn’t see this yesterday! It’s two sticks. If you go to her website linked in the description of her video you can search “sour cream cake” and the recipe will pop up!
i'm a chocoholic anyways so all u did was tickle my inner choco buds...lol...hey caroklyn can you show me how to make a traditional sweet potatoe pie jus like grandmas make??
MRS CAROLYN, YOU HAVE SUCH A ENJOYABLE PERSONALITY !!! I FELT AS IF I WAS SITTING THERE WITH YOU & YOU WALKED ME THROUGH THE PROCESS OF BAKING THIS TRULY MOIST, DELICIOUS CHOCOLATE POUND CAKE :) YOUR THE BEST... EXCELLENT VIDEO... THANK YOU 'N, GOD BLESS YOU
Carolyn, Shame on you for posting Food-Porn! :-) Girl, you did your thing with this one! My Honey-Bun is going to love this when I make it for him! Thanks so much for sharing.
I'd like to add some ground walnuts to this Chocolate cake, but I do not know the right measurement. Can I add two cups of minced or ground walnuts to this recipe. Please let me know if it is O.K. I do not want the cake pan becomes over stuffed. I am very grateful in advance for your feedback.
Hi Carolyn, my name is Marwa, I love ur chocolate cake and the coconut all of ur recipes r great . I wanna ask u something plz... 1)where do u put ur baking flower in the oven bottom , middle or up high. 2) can u tell me plz how to make lemon bars? thx
Hi new to ur channel I have questions.I love to bake bundts but I don't have time now for cooking out of scratch like u did I use boxed cake mix still delicious to me. Can I still put sour cream in the batter after mixing all their required ing? 3 eggs, 1 cup water,1/3 cup oil or will that ruin my bundt ?do I need to leave any of the cake mix ingredients out to add sour cream? Please help I never understood chocolate chips what's semi sweet I saw ones that said white chocolate, dark and milk chocolate what's the difference besides taste.why do people only use semi sweet what does that mean?
Lilmama Taurus Hi Lilmama! I can't say exactly how your cake will turn out if you start with a box mix. You can definitely test it out first with the sour cream and all of the other ingredients and see what happens. Test it out before you're actually going to be serving the cake to other people. I do it all the time. I test recipes out first, if I like it, great, but if not then I make the necessary changes to my liking. The differences in chocolate is basically the cocoa and sugar contents. For the most part, the higher the cocoa percentage (such as dark, bittersweet, and unsweetened chocolate) the lower the sugar which can make a dessert have a very deep rich chocolate flavor. Some chocolate is labeled 70%, 80% or 100% cocoa content which means the chocolate flavor will be super intense and they have little to no sugar which means it'll be left up to the baker to add the right amounts of sugar to the dessert to achieve the desired results. Then you have chocolate, like semi-sweet (56% cocoa) and milk chocolate that can be a happy medium for a lot of different desserts and sometimes we can use less sugar in the dessert because these types of chocolate bring a higher percentage of sugar already. I found this link that breaks down what I said even further: thestoryofchocolate.com/Savor/content.cfm?ItemNumber=3454&navItemNumber=3376
Thank u do much lol bless ur heart.I like the chips they put in store bought stuff like chocolate chip cookies ect... I'm beginning to think it's the semi sweet chips cuz that's what 97% of ppl here use I don't like too too sweet or bitter taste.Again thank you!!! Love ur channel.
Tried this for the first time b/call of @cookingwithcarolyn’s recipes are the best!! I’m not a big chocolate cake fan but my God!! It was DELICIOUS! 😋 I hate that I’m so late to the channel. I want to try EVERYTHING!! God bless you and your gift Ms. Carolyn! 🙏🏾😊
Used your recipe as a template and added meltable 80% chocolate and chocolate extract. Thank you for this! (I am trying out my new bundt pan. So excited!)
The difference between AP flour and cake flour is the ratio of protein in the flour. AP flour has about 10 to 12% while cake flour has about 7 to 8%. I love cake flour because it's going to result in more tender cake. Yes, you can use AP flour but your cake will end up being slightly different. Give it a try and see if you like it that way.
Carolyn what makes a cake fall. I just made a Cream Cheese Pound cake for my daughters Diversity Night at school and it FELL!!! ARGHHHHH!!! I've made this cake numerous times and I still followed the recipe. When I took it out the oven it was still high in cake pan. I let it sit for about 10 min and went back and it was half the size. I took it out the cake pan and onto a plate and it looked like the cake had split. The taste is fine but I don't know why my cakes fall. PLEASE HELP!!!
Cassandra Atkins Ok, it could be a number of things. First things first, always make sure you're using fresh ingredients ESPECIALLY the baking soda and baking powder. How old are yours? Other things that can effect a cake is incorrect measuring. Are you leveling off your measurements? I show how to do this in this video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GPPOVJ3KkCo.html. Also outside temperature and air pressure, like high elevations, can get in the way when baking. But it's mostly measuring correctly and using fresh ingredients.
This recipe doesn't call for baking powder/soda. Everything was fresh. I just opened my cake flour last week when I made the Carmel Pecan Pound Cake for my girlfriends Bridal Shower. I hate wasting my ingredients. lol I'll give it another try. Thanks as always.
I absolutely love your channel! I was just about to make this from a different recipe which involves a great deal more work! I am so pleased that I found YOUR recipe, and THANK YOU for all your hard work! I am very grateful to you...now I am going to bake my cake!
Thanks so much for this recipe I'm making the cake right now. the ingredients is simple and easy to follow it was a very easy process, everything turned out well I really wish RU-vid would step up its game so we can share pictures of the outcome.
I made this for a gathering at work, let's just say my hand almost got bit off when placing the cake on the table 😩😂😂 they DEVORED this cake! Thanks again auntie Carolyn 😘
I love your recipe but I bake it in a 10 in round cake pan and it fell apart, however it tastes delicious . this will be my go to recipe for chocolate cake is very easy, all I need is buy a bundt cake pan.
Hi Carolyn, is there a substitute for the Agave Nectar? That's not an ingredient I have and didn't want to buy a whole bottle just for the small amount needed in the recipe. I'm going to try this cake this weekend. Thanks girlie.
Here is the recipe link click on it so you can see the exact ingredients granddiamondseasoning.com/recipes/view/chocolate_sour_cream_cake_w_chocolate_ganache
Don't have a bundt pan with the grooves but it does have the flute. I guess it is more like an angel food can pan. Would it still be ok for me to use that pan?
