Chocolate Sour Cream Cake

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Chocolate Sour Cream Cake

Chocolate Sour Cream Cake

Chocolate Sour Cream Cake


2 cups all-purpose flour

1 3/4 cups sugar

1 1/2 teaspoons baking soda

2 sticks (1 cup) unsalted butter

1/3 cup high-quality cocoa powder

1 cup water

1/2 tsp fine salt

2 large eggs

1/2 cup sour cream

1 teaspoon vanilla extract

For the ganache:

4 ounces good quality dark chocolate, chopped or broken into 1/2-inch pieces

1/2 cup heavy cream


Lightly whisk flour with sugar and baking soda. In a small saucepan melt the butter with cocoa, water and salt. Pour this mixture in the flour and mix, until there is no visible dry flour. Mix both eggs one at a time, mixing well after each one. Put in the sour cream and mix well for the last time. The batter should be smooth and glossy. Pour it into a pound cake or bundt tin and bake for 50 to 60 minutes at 350 or until a toothpick inserted in the middle comes out clean. Let cool completely.

For the ganache, heat the heavy cream, but don’t boil it. Pour it over the chopped chocolate, wait for a minute and whisk until smooth. Slowly pour it over the cooled cake and let drip down the sides or spread evenly with a spatula. Let the ganache set in the fridge for 15 minutes or at room temperature for about half an hour

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