This Chocolate Sour Cream Cake is a classic rich chocolate cake made extra moist by the addition of sour cream and is one of those recipes that is sure to become a favourite in your household.
My family loves it when they see a classic chocolate cake on my list of baking projects that I’m going to undertake in the following week. But my girls did turn their noses up at the thought of sour cream in a cake mix. “Why on earth would you add that mum?” “Don’t you put sour cream on your mexican dishes instead of in a cake?” Yep, I had all the questions. ’Eye roll!’
Why should you use sour cream in a cake?
- Adding sour cream to you cake batter gives your cake a beautiful moistness. To get technical, the acidity in the cream tenderises the gluten in the flour and gives the cake a super fine crumb texture.
- Due to the acidity in the sour cream, the cake has a slight tang and isn’t as sweet and sickly as other chocolate cakes. It adds a richness to the flavour that is out of this world.
- The moistness allows the cake to stay fresh for a bit longer too…bonus!
HELP … What do I do if I don’t have sour cream available. No problem, just substitute it for greek yogurt which is the same consistency as sour cream and contains that acidic element to prevent an overly sweet cake. Phew, problem solved.
Why this Chocolate Sour Cream Cake works so well
As far as a chocolate cake goes, this one is beautiful in its simplicity. The chocolate sour cream cake has to shine as with only whipped cream cheese frosting and a handful of blackberries on top, it’s all about the chocolate cake. Let’s see what makes this cake so fabulous.
- The sponge is super rich and moist. With the addition of chopped chocolate and cocoa powder, the chocolate flavour is taken to the next level.
- Whipped cream cheese is dreamy! Have you ever tried it? Omg if you haven’t! Sweet yet tangy cream cheese frosting is delicious in its own right, but add whipped cream and it’s sublime. So light and airy.
- Constructing the cake is simple. With only two layer this cake is simple to put together.
- Easy to decorate. I’ve gone for the simple addition of blackberries on the top of the cake. Sometimes I think less is more. Especially for this cake.
How to construct this Chocolate Sour Cream Cake
With only two layers of cake this is a remarkably simple cake to put together. I promise.
Place one cake onto your serving platter and spoon half of the cream cheese frosting onto the cake. Smooth evenly to the edges with an offset spatula.
Place the remaining cake layer onto the cream. Spoon the remaining whipped cream cheese frosting onto the top and evenly smooth to the edges. Add blackberries to the top and that’s it!
For more delicious berry recipes, check out the following from my blog:
Earl Grey Cupcakes with Blackberry Curd. Recipe found here.
Almond Cupcakes with Strawberry Buttercream. Recipe found here.
The amazing Sally from Sally’s Baking Addiction does an incredible Blackberry Lavender Cake which is well worth checking out too.
Print
Chocolate Sour Cream Cake with Blackberries
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Cakes & Cupcakes
- Method: Baking
- Cuisine: American
Description
A simple moist chocolate sponge cake with the special ingredient of sour cream, topped with smooth whipped cream cheese frosting and juicy blackberries. A simple but beautiful cake to enjoy.
Ingredients
CHOCOLATE SOURCREAM CAKE
80g dark chocolate 70%, finely chopped (1/2 cup)
55g light brown sugar (1/4 cup)
45g cocoa powder (1/2 cup)
180g boiling water (3/4 cup)
130g unsalted butter, room temperature (1/2 cup plus 1 tbsp)
150g granulated sugar (3/4 cup)
2 large eggs, room temperature
220g plain flour (all-purpose) (1 3/4 cup)
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp table salt
120g sour cream (1/2 cup)
WHIPPED CREAM CHEESE FROSTING
112g cream cheese (4oz)
60g powdered icing sugar (confectioners’ sugar) (1/2 cup)
240ml double cream (heavy cream) (1 cup)
300g fresh blackberries (2 cups)
Instructions
CHOCOLATE SOURCREAM CAKE
- Pre-heat your oven to 180°C (350°F). Lightly grease the base and sides of two 20cm (8-inch) cake pans and line with parchment paper.
- In a medium sized bowl, add the finely chopped chocolate, light brown sugar and cocoa powder and pour in the boiling water. Whisk until the sugar has dissolved and chocolate has melted leaving you with a smooth chocolate liquid. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachement, beat the butter and sugar on high until pale and fluffy, about five minutes. Add in the eggs, one at a time beating well after each addition. Ensure the you scrape down the bowl after adding the first egg.
- In a separate bowl, sift in the flour, baking powder, baking soda and salt and stir together.
- Add half of the flour mix into the bowl of the standmixer and beat on low to combine. Next pour in the melted chocolate mix and sourcream and beat until combined. Finally add in the remaining dry ingredients and beat until a few streaks remain. Divide batter equally between the the prepared cake pans. Bake for 20-25 minutes until the centre of the cake springs back when pressed and a toothpick inserted comes out clean. Cool on a wire rack for 10 minutes before removing the cakes from the pans and cooling completely.
WHIPPED CREAM CHEESE FROSTING
- Whilst the cake is cooking, prepare the frosting. In the bowl of a stand mixer fitted with the whisk attachement, beat the cream cheese and powdered icing sugar on medium until combined and smooth. Whilst the whisking is running and medium speed, gradually pour in the cream. Continue to whisk until soft peaks form. Be careful not to over whip.
TO ASSEMBLE
- Place one cake layer onto a serving plate. Spoon half of the whipped cream cheese frosting onto the cake and spread evenly. Leave a small gap around the edge of the cake as when the second cake layer goes ontop the weight will push out the cream. Now place the second cake layer onto the frosting and spoon the remaining cream cheese frosting onto the top. Smooth out evenly and place backberries on top. Serve immediately.
Notes
- How to store: Un frosted the cake can be wrapped well in plastic wrap and kept at room temperature for up to 4 days. If frosted then place cake in an airtight container and refrigerate for up to 4-5 days. Bring to room temperature before serving.
- Alternatives: If you dont have sour cream then buttermilk or full fat Greek yogurt can be used as a replacement.
- Tips: Don’t over mix the batter to ensure a tender crumb
- Cake Size: The calls for the cake to be baked in two 8inch cake pans which yields approx 1-inch-thick layers. If you prefer two much thicker layers then bake in x2 15cm (6-inch) cake pans instead. Or bake in one 20cm (8-inch) cake pan for a deep single layer cake. Baking times will vary to the recipe.
Keywords: layer cake, rustic, chocolate cake, afternoon tea
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