Sour Cream Chocolate Cake
The simplest chocolate cake with amazing Sour Cream frosting. It is easy, versatile and absolutely delicious.
Servings: 12
Ingredients
For the base:
- ¼ cup / 50 ml olive oil, or other vegetable oil
- 2 eggs
- ⅞ cup / 200 g sour cream
- ¼ cup / 50 ml strong coffee
- 3 tbsp/ 30 g cocoa powder
- 2,5 teaspoons baking powder
- ⅓ teaspoon salt
- 1/ ⅔ cup/ 200 g cake flour, or all purpose flour
- 1 cup + 1 tbs/ 220 g sugar
- 2 teaspoons vanilla extract
For the frosting
- ⅞ cup / 200 g sour cream
- 3,5 oz / 100 g white chocolate, melted
- ⅓ teaspoon cinnamon, optional
- raspberries to sprinkle , optional
Instructions
Cake Base:
- Preheat oven to 350° F/ 180° C. Line a 8 - 9 inch/ 20-23 cm round cake pan (or a similar size rectangular pan) with a circle of baking paper. Grease the pan well.
- In a bowl combine flour, cocoa powder, salt and baking powder. Stir carefully and set aside.
- In a mixing bowl beat eggs and sugar until foamy using an electric mixer. Add olive oil, vanilla, coffee and sour cream and whisk until homogeneous. Gradually add the dry ingredients and whisk until absorbed.
- Bake the cake for about 40 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs. Remove the pan from the oven and allow the cake to cool for 10 minutes before transferring it to a wire rack. Let the cake cool well before frosting it.
Frosting:
- Combine the sour cream, melted white chocolate and the cinnamon in a mixing bowl and beat with a mixer or with a hand whisk for 2-3 minutes, until smooth.
- Cover the cake with the frosting. Sprinkle the raspberries on top. Serve immediately or refrigerated.
Notes
Keep the cake in the fridge for up to 3-4 days. You can also freeze it for up to 2 months.
This cake can be prepared in different sizes of pans, according to your preferences: round or rectangular.
For more recipes visit: daniscookings.comFollow @daniscookings in Instagram
