Chocolate Sour Cream Cake with Blackberries
A simple moist chocolate sponge cake with the special ingredient of sour cream, topped with smooth whipped cream cheese frosting and juicy blackberries. A understated but beautiful cake to enjoy.
Chocolate sourcream cake
- 80 g dark chocolate 70% - finely chopped
- 55 g light brown sugar
- 45 g cocoa powder
- 180 g boiling water
- 130 g unsalted butter - room temperature
- 150 g granulated sugar
- 2 large eggs - room temperature
- 220 g plain flour (all-purpose)
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp fine salt
- 120 g sour cream
Whipped cream cheese frosting
- 112 g cream cheese
- 60 g powdered icing sugar (confectioners’ sugar)
- 240 ml double cream (heavy cream)
- 300 g fresh blackberries
Chocolate sour cream 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.
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.
Calories: 369kcalCarbohydrates: 40gProtein: 5gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 93mgSodium: 264mgPotassium: 138mgFiber: 2gSugar: 23gVitamin A: 792IUVitamin C: 1mgCalcium: 72mgIron: 2mg