Moist and Tender Sour Cream Chocolate Cake
Homemade Sour Cream Chocolate Cake Recipe for a Soft and Moist Treat
Discover the joy of baking with this incredibly moist and tender chocolate cake, enhanced with the subtle tang of sour cream! Surprisingly, this recipe doesn’t use any chocolate, but instead relies on rich cocoa powder to deliver a deep, satisfying chocolate flavor. Unlike heavier chocolate cakes, this one boasts a wonderfully light and airy texture, making it a delightful treat that pairs perfectly with a glass of milk. For those who prefer a sweeter experience, a chocolate ganache or glaze can be added for an extra layer of indulgence and textural contrast. This cake is made using the creaming method, yet it remains surprisingly light and delicate. Using high-quality cocoa powder is key to achieving the best flavor. Let’s bake this delicious cocoa chocolate cake together!
Ingredients- 200g cake flour (or all-purpose flour)
- 30g unsweetened cocoa powder
- 4g baking powder
- 1g baking soda
- 2g salt
- 110g granulated sugar
- 2 large eggs (room temperature)
- 110g unsalted butter (room temperature)
- 100g sour cream (room temperature)
- 75g milk (room temperature)
- 5g vanilla extract
Cooking Instructions
Step 1
In a bowl, combine the room-temperature milk, sour cream, and vanilla extract. Whisk until smooth and free of lumps. In a separate bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt. Sift this dry mixture 2-3 times to ensure it’s well aerated and lump-free. This preparation step is crucial for a tender cake crumb.
Step 2
In a large mixing bowl, cream the room-temperature butter until smooth and fluffy using a hand mixer. Add the granulated sugar and salt, and continue to beat until the mixture is light in color and has a creamy, well-combined consistency. This creaming process incorporates air, contributing to the cake’s light texture.
Step 3
Gradually add the room-temperature eggs, one at a time, beating well after each addition until fully incorporated. It’s important to add them in stages to prevent the butter mixture from curdling. Continue beating until the mixture is light and has increased in volume, creating a stable emulsion.
Step 4
To this fluffy buttercream base…
Step 5
Add about one-third of the sifted dry ingredients to the butter mixture. Using a whisk or spatula, gently fold them in until just combined. Avoid overmixing at this stage; mix only until no dry streaks remain. Folding gently preserves the air incorporated in the creaming step.
Step 6
Next, add half of the prepared sour cream and milk mixture. Gently fold it into the batter using a whisk until incorporated. The batter will become smoother and more fluid.
Step 7
Add another third of the sifted dry ingredients and continue to gently fold them in using a whisk, mixing in one direction until just combined. Remember, gentle mixing is key to a tender cake. Resist the urge to vigorously stir or beat the batter, as this can develop gluten and result in a tough cake.
Step 8
Pour in the remaining sour cream and milk mixture and whisk gently until combined.
Step 9
Finally, add the last portion of the sifted dry ingredients. Use a spatula to gently fold them into the batter with large, sweeping motions until just incorporated. Ensure no dry flour pockets remain, but be careful not to overmix. The batter should be smooth and pourable.
Step 10
The finished chocolate cake batter is now ready…
Step 11
Pour the batter into a prepared baking pan lined with parchment paper, filling it about 70% full. Gently tap the pan on the counter a few times to release any large air bubbles and to help level the batter. (The image shows a Bundt pan, so parchment paper was used with foil underneath for support.) Bake in a preheated convection oven at 150°C (300°F) for 30-35 minutes. The cake is ready when the top feels firm to the touch and a skewer inserted into the center comes out clean. A video capturing the cake’s rise (oven spring) is included for reference! Once baked, carefully remove the cake from the pan and let it cool completely on a wire rack. Enjoy your delicious homemade moist chocolate cake!
