Chocolate Sour Cake

Discover a rich and creamy Chocolate Sour Cream Cake that's easy to make and perfect for any occasion. A crowd-pleasing dessert with a velvety texture and tangy filling.

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Prep Time: 20

Cook Time: 45

Resting Time: 30

Total Time: 2 30

Servings: people

Calories: 350kcal

Cost: $15

Equipment

Bowls
Mixing spoons
Whisk or electric mixer
Measuring cups and spoons
25 cm (10-inch) cake pan

Ingredients

250 gr milk
20 gr fresh yeast or 7-10 gr of fast action dry yeast
2 tbsp sugar
50 gr oil
400 gr plain flour
100 gr cocoa powder
a pinch salt
500 gr full-fat sour cream
1 tsp vanilla extract
75 gr sugar
4 very large eggs or 6 medium eggs

Instructions

In a bowl, add warm milk, yeast, and sugar; stir and let sit until frothy.
Mix oil and egg into the frothy yeast mixture.
In another bowl, mix plain flour, cocoa powder, and a pinch of salt.
Gradually combine wet ingredients with dry ingredients to form a soft dough.
Add a bit of oil to the bowl, cover the dough with a damp towel, and let it rest for 30 minutes to 1 hour.
Roll out the rested dough on a floured surface to fit a 25 cm (10-inch) cake pan.
Line the pan with parchment paper and spray with cooking oil.
In a mixing bowl, whisk eggs, sugar, and vanilla extract for 5-7 minutes until doubled in volume.
Fold in the sour cream gently until well combined.
Pour the filling into the cake tin, spreading it evenly.
Top with shaved chocolate, and bake in a preheated oven at 180 C (350 F) for 40-45 minutes.
Let the cake cool completely for 1-2 hours before serving.

Notes

This cake is a perfect blend of rich chocolate and tangy sour cream. The flavors are balanced and complement each other beautifully. Plus, it’s surprisingly easy to make, even for beginners.

Nutrition

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