Chocolate cake with sour cream recipe

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serves: 10
Skill: easy
Prep: 30 min
Cooking: 30 min

Nutrition per portion

RDA
Calories 389 kCal 19%
Fat 22g 31%
  -  Saturates 14g 70%
Carbohydrates 39g 19%
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  • Chocolate cake with sour cream is a real sweet sensation and less than 400 cals per slice.

    Free from refined sugars but not lacking in flavour, our chocolate cake with sour cream is a light and fluffy bake that’s perfect for any self-confessed chocoholic. The sour cream frosting helps balance out the natural sweetness, which comes from the maple syrup and milk. This cake recipe uses a combination of plain and rye flour, which not only boosts the flavour but it also improves the texture. We recommend scoffing a slice of chocolate cake with sour cream with your next cup of tea.

    Ingredients

    • 100g plain flour
    • 100g rye flour
    • 1 ¼tsp bicarbonate of soda
    • 1 ¼tsp baking powder
    • 60g cocoa powder
    • 3 large eggs
    • 185g maple syrup
    • 180g milk
    • 75g coconut oil, melted
    • for the sour cream frosting:
    • 300g no added sugar dark chocolate (we like chocologic, available in Tesco)
    • 300g sour cream
    • 1tsp vanilla extract
    • sea salt flakes, to garnish
    • You will need:
    • 3x 6 inch round cake tins, greased and lined with parchment

    Method

    • Preheat the oven to 170C/Gas 3. Sift the flours, cocoa powder, bicarb and baking powder together in a large bowl.

    • In a large jug, whist together the eggs, maple syrup, milk and coconut oil until all combined. Slowly pour and whisk this in to the dry ingredients until you have a smooth batter.

    • Divide the mix into the 3 cake tin and bake for 25 mins, or until a toothpick comes out clean when inserted into the center. Leave to cook in the tins for 10 mins before turning out and left to cool fully on a wire rack.

    • To make the frosting, melt the chocolate in the microwave, or in a bain-marie and whisk in the sour cream and vanilla until smooth and glossy.

    • To assemble, place one layer of the sponge on a serving plate or cake stand, add ¼ of the frosting and smooth to the edges with a palette knife, repeat for the second layer and top with the final sponge. Using the remaining frosting coat the top and the sides of the cake. To finish sprinkle with a pinch of sea salt flakes.

    Top tip for making this chocolate cake with sour cream:

    Warm the sour cream slightly so the frosting doesn’t set too quickly.

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