Wild and vicious sour cream chocolate cake recipe from scratch. It makes the taste buds beg for more until there are no morsels left.
Cuisine Sugar free recipe
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
2½cup/ 300g Flour
1teaspoon/ 12g Baking powderfollow instruction on packaging
4tablespoonUnsweetened cocoa powder
1tablespoonSteviaor sweetener of preference
½cup/ 100ml Boiling water
10teaspoon/ 150g Butterroom temperature
5oz/ 150ml Creme fraiche or sour cream
4oz/ 120g Chocolate with steviamelted
⅞cup/ 200 ml Heavy cream
11tablespoon/ 150g Butter
Some berries for decoration
9.8" x 8" / 25cm x 20.5cm Baking tray
Preheat oven 350°F / 180°C
Measure and mix flour, baking powder into a medium size bowl.
Bring water to boil.
Put unsweetened cocoa powder and sweetener into a cup to mix.
Pour boiling water into the cup and mix it with the cocoa powder. Do not leave any lump in it.
Set it aside and wait until it cools down a bit.
Meanwhile separate eggs. Put egg whites into a bowl where we can beat it until hard peaks form.
Pour sour cream into the lukewarm cocoa mixture. Mix to get an even creamy texture.
Slice butter and put it into a big mixing bowl to whisk until it becomes almost white and creamy.
Put the yolks one by one into the creamy butter. Don't stop whisking it.
When all of the yolks are in the creamy butter, turn the mixer in low speed.
Add the flour and cocoa sour cream mixture in three addition alternating between them. Mix each addition just until incorporated completely.
Carefully fold in egg whites. Until it gets a homogeneous texture.
Pour batter into the prepared tray and place it into the preheated oven for 40 minutes to bake.
Check with a toothpick if it's baked. Take the tray out of the oven and insert the toothpick in the center. It has to come out clean if it's properly baked.
When it's baked transfer the cake onto a wire rack and let it cool down completely.
Meanwhile prepare the Frosting:
Break chocolate into pieces and place it into a small bowl to melt.
Slice room temperature of butter and put it into a mixing bowl. Whisk it for about 5-10 minutes to get a light yellow, soft and creamy texture. Put in stevia and cocoa powder and keep mixing until incorporated with the butter cream evenly.
When chocolate is melted take the bowl off the steam and let it cool a bit before folding it into the butter cream. It's important not to pour hot chocolate into the butter mixture as it can spoil the whole frosting. (Hot chocolate would melt the butter.)
Beat heavy cream in a different bowl then add into the frosting.
When the cake is cooled down completely we are able to spread the frosting on top. Once again, it has to be completely cool as if not it, would make the frosting with the butter and cream runny which would be quite sad after all of this hard work. If the cake's top is not flat enough, it is an option to cut the top off and make it even so the cream on top would be spread out easier.
Put some berries on top for decoration.
Keep cake in the fridge and take slices out 20 minutes before serving to allow it to warm up to room temperature so the creamy topping would taste as it should. Optionally we can place a slice into the microwave for 10 - 15 seconds if we haven't got time to waste.
Thanks for using my recipe! Check out www.SunCakeMom.com for more treats!