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Daisy Dark Chocolate Sour Cream Cake

Boy oh boy do I love chocolate.

If you are a chocolate lover than this recipe is for you!

Just in time for Valentines Day, this cake is sure to make your significant other swoon!

I got the recipe the side of a Daisy brand sour cream container.

The first time I made this recipe, I made it into cupcakes and they were so good.

Later I googled the recipe and found it here.

**Disclaimer: I do not claim this recipe in any way. All rights go to Daisy Brand.

My mom loves dark chocolate, so I used Hershey’s Special Dark cocoa for this cake.

Ingredients (Cake):

3/4 cup vegetable oil

1 large egg

2 teaspoons vanilla extract

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2  1-ounce squares semi-sweet baking

2 cups all purpose flour

2/3 cups cocoa powder (this is where I used the Special Dark, but any kind will work)

1 Tablespoon baking soda

1/2 teaspoon salt

1 cup warm water

1 cup Daisy Sour Cream (again any kind will work)

Chocolate Icing:

1 stick softened butter (1/2 cup)

2/3 cups cocoa powder

3 cups powder sugar

1 teaspoon vanilla extract

1/4 cup sour cream

1/4 cup milk (I used whole milk, the original recipe calls for 2%, so any kind will work)

Directions (Cake):

  1. Heat oven to 350 degrees (F).
  2. Grease & flour 2 8-inch round baking pans (or approx. 24-30 cupcake liners)
  3. In a large mixing bowl add the vegetable oil, egg and vanilla extract.
  4. Beat at medium speed until well mixed
  5. Add the brown sugar and granulated sugar; continuing mixing.
  6. Add the melted chocolate, 1 cup of the flour, cocoa powder, baking soda & salt.
  7. Beat until mixed.
  8. Add 1/2 cup of the water; beat until mixed.
  9. Add the remaining 1 cup of flour and 1/2 cup of water. Mix well.
  10. Beat in sour cream cream until mixed.
  11. Pour batter evenly into two pans.
  12. Bake for 30 to 35 minutes. (or until toothpick inserted in the center come out clean)
  13. Remove from oven and cool in pans for 10 minutes.


Directions (Icing):

  1. In a medium bowl, beat the butter at high speed until creamy.
  2. Add the cocoa powder, vanilla and 1 cup of the powdered sugar.
  3. Beat at low speed until mixed.
  4. Add the remaining 2 cups powdered sugar, sour cream and milk.
  5. Beat until smooth and creamy, scraping the side of the bowl as necessary.
  6. Icing and garnish as desired.


For this cake, my brother helped me do a Death by Chocolate themed cake & it was absolutely delightful.

After icing the cake we placed milk and dark chocolate Hershey’s around the outside and placed a few on the top. We then melted some Ghirardelli White Chocolate and drizzled it on the tops and sides of the cake.

This cake can feed up to 15 or more (with leftovers to spare).

In total it takes about two hours to make this cake.



Thanks so much for reading!


Sarah June



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