Chocolate Sour Cream Cake
Never make a packet cake again. It will not be quicker or easier than this recipe. If you like chocolate cake (and most of us do), you will love this easy, versatile recipe.
Servings 8 people
- 1 cup caster/superfine sugar
- 1 cup plain/all purpose flour (I used Orgran gluten free)
- 1/4 tsp salt
- 3 tbsp Dutch Process cocoa powder
- 1 tsp baking soda
- 1 tsp vanilla
- 1 large egg or 2 small
- 1 cup full fat sour cream
Preheat your oven to 180 Degrees C (350 F)
Line the base of a 9” round spring-form tin with baking paper, and grease the sides.
Add all the ingredients to the bowl of a stand mixer or place them in a bowl and use a hand held electric mixer. Mix them all together until the batter is smooth, but do not over beat.
Tip the mixture into the prepared tin and smooth the top.Bake for 25-30 minutes or until a skewer inserted into the cake comes out clean. A few crumbs are okay but there should not be any batter.
Place the tin on a wire rack and cool for 10 minutes. Remove the side of the cake tin. Cool a further 10 minutes before carefully removing the cake to the rack to further cool.
Dust with icing sugar/confectioners’ sugar and serve as is or with whipped cream and strawberries.
If your egg is on the small side it won’t be enough, it is better to use two eggs.
I always use caster sugar for baking, but regular granulated sugar also works.
I use Plaistowe Dutch Processed Cocoa, available in supermarkets. It gives the cake a lovely, rich, chocolatey colour.
We have used gluten free flour in this recipe, but normal is absolutely fine.
Calories: 223kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 261mg | Potassium: 95mg | Fiber: 1g | Sugar: 25g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1.2mg