Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3/4 cup sour cream
- 4 large eggs
- 1/2 cup milk
- Filling/Frosting
- 1/4 cup butter, softened
- 1/4 cup sour cream
- 1 pound box confectioners sugar
- 4 tbs coffee liqueur
- 2 tsp vanilla
- 1/4 cup unsweetened cocoa powder
Directions
Heat oven to 350 degrees.
Grease 3 round cake pans.
Line pans with wax paper, grease paper.
In bowl, mix flour, cocoa, baking powder, and salt.
In 2nd bowl, beat butter and sugar until creamy.
Beat in sour cream, then eggs.
Beat in flour mixture alternating with milk.
Divide among pans.
Bake for 30 minutes or until springy to touch.
Cool in pans for 5 minutes.
Invert, remove paper.
Filling/Frosting
In bowl, beat butter, sour cream.
Beat in sugar, 3 tbs liqueur, vanilla.
Remove 3/4 cup, chill 5 min.
Beat cocoa, remaining liqueur into remaining butter mixture.
Fill, stack, frost layers.
Cut into slices and place on serving plates and serve with a cold glass of milk.