Chocolate cake with sour cream
- Vegetarian
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 55 min
- Serving: 6
- Cost: Low
- Note + the resting time for the sour cream (24 hours)
PRESENTATION
When you whip up a chocolate cake with sour cream, you're in for something special—really. And it's not just your average cake. This one's super moist and incredibly rich. And the secret? Sour cream. It adds this slightly tangy vibe that keeps every bite soft and tender. Seriously good. This type of cake is super popular in North America and other English-speaking places. And you know what? Bakers have been adding their own twists for ages. So here's the thing: you get a cake that's familiar but still exciting.
The extra creaminess in the batter is what makes this moist chocolate cake recipe stand out. Plus, if you dust it with a little powdered sugar, you get a sweet touch that's not too much. You know, just right.
What makes this sour cream chocolate cake so so appealing is its versatility. It's great for anything. Dress it up for a birthday with a rich chocolate frosting, or keep it simple for an afternoon snack with coffee. And look, some bakers swap in Greek yogurt or crème fraîche if they're out of sour cream. It still turns out soft and delicate. That's the magic of this easy homemade chocolate cake—adapts to what you have, always turning out special.
While powdered sugar is classic, why not get creative? Add fresh berries or a scoop of vanilla ice cream. This recipe is about letting the chocolate flavor shine with that unique creamy tang. More than just another chocolate cake from scratch.
Whether it's for a family get-together or a late-night chocolate craving, this cake is sure to impress. And have everyone reaching for seconds. For sure. It's one of those desserts that brings people together with its comforting and tasty taste. Really really good.
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INGREDIENTS
- Ingredients for a 9-inch pan
- Sugar 0.9 cup (180 g)
- Eggs 3 - (medium)
- Type 00 flour 2 ⅛ cups (270 g)
- Dark chocolate 5.3 oz (150 g)
- Baking powder 2 tsp (10 g)
- For the sour cream (10.5 oz)
- Fresh liquid cream 1 cup (240 g)
- Natural plain yogurt ¼ cup (60 g) - whole
How to prepare Chocolate cake with sour cream
To prepare the chocolate and sour cream cake, first, if you prefer, you can make the sour cream at home the day before making the cake (alternatively, you'll need 10.5 oz of sour cream to make the cake): pour the liquid cream into a bowl 1. Then add the yogurt 2 and gently mix with a whisk until all the ingredients are combined 3.
Cover the bowl with a clean cloth or a cheesecloth 4 and let it rest at room temperature for 24 hours. At this point, you can proceed with making the cake: coarsely chop the chocolate 5 and melt it in a double boiler 6.
Stir the chocolate with a spatula and continue until it is melted 7. Then pour the eggs into a bowl 8, add the sugar, and whisk everything together 9 until the mixture is light and fluffy.
Then add the sour cream prepared earlier, which you will have stirred with a spoon before using it in the recipe 10; once incorporated, add the melted and cooled chocolate 11; mix everything thoroughly. In a separate bowl, sift the flour 12
and the baking powder 13; then gradually incorporate the two powders into the rest of the mixture, mixing well with a whisk until smooth and lump-free 14. Then butter and line a 9-inch cake pan with parchment paper, then pour the batter inside 15.
Use a spatula to smooth the surface to make it even 16. Then bake the chocolate sour cream cake in a preheated static oven at 355°F for 55-60 minutes (if using a convection oven, at 320°F for 45-50 minutes), checking the doneness with a toothpick. Remove from the oven, let it cool slightly, and then unmold the cake, allowing it to cool completely on a wire rack 17. Before serving, if desired, dust with powdered sugar 18!