Description
This Sour Cream Chocolate Cake is an irresistible delight with its moist texture and deep chocolate flavor. With simple ingredients and quick prep, it’s perfect for any dessert lover. Enjoy this homemade treat at your next gathering or as a cozy weeknight dessert!
Ingredients
Scale
- 1/2 cup all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/3 cup neutral oil (like canola or grapeseed)
- 1/2 cup granulated sugar
- 1/3 cup full-fat sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon warm coffee
- 2 ounces semi-sweet chocolate chips
- 4 teaspoons heavy cream
- 1/4 teaspoon vanilla
- 1 teaspoon white corn syrup
- 1 tablespoon sour cream
Instructions
- Preheat the oven to 350°F and position a rack in the lower third of the oven. Line a 6" round cake pan with parchment paper on the bottom and lightly grease the sides with oil.
- In a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
- In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla and coffee.
- Combine the two mixtures, mixing just until combined.
- Pour the batter into the cake pan and bake for 29-32 minutes or until a toothpick inserted into the cake comes out clean.
- Remove the cake from the pan by tilting it carefully, peel off the parchment, and place it on a small cake stand.
- To make the glaze, melt the chocolate and heavy cream over a double boiler or in the microwave. Once melted, stir in the vanilla, corn syrup, and sour cream. Stir vigorously for a shiny glaze and pour over the cake.
Notes
Use high-quality cocoa powder for a richer chocolate flavor.
Make sure to check the cake for doneness to avoid sinking in the middle.
Let the cake cool completely before adding the glaze for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg