Sour Cream Chocolate Cake
The cake mix version of this is: 1 dark cake mix, with 250ml sour cream instead of the recommended amount of water or milk, plus 1/3c milk. The batter of this cake is quite thick, but don’t be surprised if it ends up rather fluffy, with a moist, flavorful crumb. I frosted this with a dark chocolate ganache that I poured while still slightly warm.
Servings Prep Time
16small slices 20minutes
Cook Time
1hour
Servings Prep Time
16small slices 20minutes
Cook Time
1hour
Ingredients
Instructions
To make cake
  1. Preheat oven to 350 F/ 180 C / 350Fdegrees. Butter or spray with canola oil 1 9-inch round cake pans; dust with cocoa. Sift together cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. In a measuring jug measure the wet ingredients and mix them together lightly. Beat on low speed until just combined. Raise speed to medium. Beat until smooth, about 3 minutes. Beat on high until it resembles chocolate mousse more than it does cake batter. Pour into prepared pan, scraping the sides of bowl. Thump the pan lightly against the countertop to ensure batter is evenly distributed and to release bubbles.
  2. Bake until set and a toothpick inserted into the centres comes out clean, about 1 hour. Let cool for 15 minutes. Turn out from pan onto a serving plate.
To make ganache:
  1. Place chocolate and cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Stand at room temperature until thickened, or pour while still warm over the cake.