Chocolate cake with sour cream recipe

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Our chocolate cake with sour cream is under 400 cals per serving and tastes oh-so-decadent.

chocolate sour cream cake
(Image credit: TI Media Limited)
  • healthy
Serves10
SkillEasy
Preparation Time30 mins
Cooking Time30 mins
Total Time1 hours
Nutrition Per PortionRDA
Calories389 Kcal19%
Fat22 g31%
Saturated Fat14 g70%
Carbohydrates39 g15%

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

WEIGHT CONVERTER

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Method

  1. Preheat the oven to 170C/Gas 3. Sift the flours, cocoa powder, bicarb and baking powder together in a large bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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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