Bored of the old flavors or just looking for an adventure in the wilderness? Untamed sour cream chocolate cake for our tastebuds to ride on!
Ingredients
Pastry
- ½ cup / 100ml Hot water
- 4 tablespoons Unsweetened cocoa powder
- 2½ cup / 300g Flour
- 1 teaspoon / 12g Baking powder (follow instruction on packaging)
- 3 Eggs (separated)
- 5 oz / 150ml Creme fraiche or sour cream
- 10 tablespoons / 150g Butter (room temperature)
- 1 tablespoon Stevia or sweetener of choice
Frosting
- 4 oz / 120g Chocolate
- 11 tablespoons / 150g Butter
- 1 tablespoon Cocoa powder (unsweetened)
- ⅞ cup / 200 ml Heavy cream
- ½ teaspoon Stevia or sweetener of choice
- Some berries for decoration
Kitchen utensils
- 9.8″ x 8″ / 25cm x 20.5cm Baking tray
How to make sour cream chocolate cake
Pastry
- Pour boiling water into the cup and mix it with the cocoa powder. Do not leave any lump in it then set it aside and wait until it cools down a bit. Mix flour with the baking powder.
- Separate eggs.
- Beat egg whites until hard peaks form.
- Pour sour cream into the lukewarm cocoa mixture. Mix to get an even, creamy texture.
- Slice butter and put it into a mixing bowl to whisk until it becomes almost white and creamy.
- Put the yolks one by one into the creamy butter. Add the stevia or sweetener of choice and keep whisking it.
- When all of the yolks are in the creamy butter, turn the mixer to low speed and add the cocoa sour cream mixture.
- Add the flour bit by bit too.
- Mix each addition just until incorporated completely.
- Carefully fold in the beaten egg whites.
- Once it gets a homogeneous texture pour batter into the prepared tray.
- Place it into the 350°F / 180°C preheated oven for 40 minutes to bake.
- When it’s baked transfer the cake onto a wire rack and let it cool down completely.
Mix each addition just until incorporated completely.
Frosting
- Melt chocolate.
- Slice room temperature butter and put it into a mixing bowl. Whisk it for about 5-10 minutes to get a light yellow, soft and creamy texture.
- Put in stevia or sweetener of choice and cocoa powder then keep mixing until incorporated with the butter cream evenly.
- When chocolate is melted take the bowl off the steam and let it cool a bit before folding it into the butter cream. It’s important not to pour hot chocolate into the butter mixture as it can spoil the whole frosting. (Hot chocolate would melt the butter.)
- Beat heavy cream in a different bowl then mix into the frosting too.
Assembly
- If the cake’s top is not flat enough cut its top off.
- The base has to be completely cool as it would make the frosting with the butter and cream runny which would be quite sad after all of this hard work.
- Put some berries on top for decoration.
Note: Keep cake in the fridge and take slices out 20 minutes before serving to allow it to warm up to room temperature so the creamy topping would taste as it should. Optionally we can place a slice into the microwave for 10 – 15 seconds if we haven’t got time to waste.
Flavors aren’t just ingredients but shapes too. These cakes come in squares but they are at all not edgy:
- Chocolate Mousse Cake Recipe – Rigo Jancsi Cake
- Gerbeaud cake
- Poppy Seed Cake [Keto]
- Leftover Cake Recipe – Domino cake
- Three Layer Decadent Trifle Recipe
- Baked Rice Pudding Recipe
F.A.Q.
What does sour cream do to a cake?
Adding sour cream to the butter gives the cake more moisture and flavor. Sour cream produces very fine crumb because it tenderizes the gluten in the flour.
Does sour cream make a cake moist?
Yes, sour cake makes a cake moist and depending on the fat content of the sour cream it makes it more rich in flavor too.
What can replace sour cream in a cake recipe?
Sour cream can be replaced by creme fraiche in fact the two are interchangeable in every recipe. Also in case of emergency we can use yogurts or even better Greek yogurt.
Sour Cream Chocolate Cake Recipe
Bored of the old flavors or just looking for an adventure in the wilderness? Untamed sour cream chocolate cake for our tastebuds to ride on!
Equipment
- 9.8″ x 8″ / 25cm x 20.5cm Baking tray
Ingredients
Pastry
- ½ cup Boiling water
- 4 tablespoons Unsweetened cocoa powder
- 2½ cup Flour
- 1 teaspoon Baking powder follow instruction on packaging
- 3 Eggs separated
- 5 oz Creme fraiche or sour cream
- 10 tablespoons Butter room temperature
- 1 tablespoon Stevia or sweetener of choice
Frosting
- 4 oz Chocolate
- 11 tablespoons Butter
- 1 tablespoon Cocoa powder unsweetened
- ⅞ cup Heavy cream
- ½ teaspoon Stevia or sweetener of choice
- Some berries for decoration
Instructions
Pastry
- Pour boiling water into the cup and mix it with the cocoa powder. Do not leave any lump in it then set it aside and wait until it cools down a bit. Mix flour with the baking powder.
- Separate eggs.
- Beat egg whites until hard peaks form.
- Pour sour cream into the lukewarm cocoa mixture. Mix to get an even, creamy texture.
- Slice butter and put it into a mixing bowl to whisk until it becomes almost white and creamy.
- Put the yolks one by one into the creamy butter. Add the stevia or sweetener of choice and keep whisking it.
- When all of the yolks are in the creamy butter, turn the mixer to low speed and add the cocoa sour cream mixture.
- Add the flour bit by bit too.
- Mix each addition just until incorporated completely.
- Carefully fold in the beaten egg whites.
- Once it gets a homogeneous texture pour batter into the prepared tray.
- Place it into the 350°F / 180°C preheated oven for 40 minutes to bake.
- When it’s baked transfer the cake onto a wire rack and let it cool down completely.
Frosting
- Melt chocolate.
- Slice room temperature butter and put it into a mixing bowl. Whisk it for about 5-10 minutes to get a light yellow, soft and creamy texture.
- Put in stevia or sweetener of choice and cocoa powder then keep mixing until incorporated with the butter cream evenly.
- When chocolate is melted take the bowl off the steam and let it cool a bit before folding it into the butter cream. It’s important not to pour hot chocolate into the butter mixture as it can spoil the whole frosting. (Hot chocolate would melt the butter.)
- Beat heavy cream in a different bowl then mix into the frosting too.
Assembly
- If the cake’s top is not flat enough cut its top off.
- The base has to be completely cool as it would make the frosting with the butter and cream runny which would be quite sad after all of this hard work.
- Put some berries on top for decoration.
Notes
Keep cake in the fridge and take slices out 20 minutes before serving to allow it to warm up to room temperature so the creamy topping would taste as it should. Optionally we can place a slice into the microwave for 10 – 15 seconds if we haven’t got time to waste.
Pin now, Enjoy later!
I think I will add this to my new cake ideas.
It’s a good Idea!