Chocolate Cake

This decadent chocolate cake is the ultimate dessert. It’s soft, fudgy, and irresistibly moist thanks to Good Culture’s Sour Cream. The perfect balance of rich chocolate flavor and just the right size to share with someone special.

Ingredients:

Chocolate Sour Cream Cake

• 2 cups all-purpose flour (240 grams)
• ½ cup of Dutch-processed cocoa powder (50 grams)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 2 cups white granulated sugar (400 grams)
• 1 cup neutral oil (225 grams)
• 2 large eggs
• 1 cup Good Culture Organic Sour Cream (225 grams)
• 2 teaspoons vanilla extract
• ½ cup strong hot coffee (118 grams)
• 1 teaspoon white vinegar

Sour Cream Dark Chocolate Frosting

• 1 ⅓ cupdark chocolate chunks(225grams)
• ½ cup unsalted butter, room temperature(113 grams)
• 2 teaspoons vanilla extract
• ½ teaspoon table salt
• 1 ½ cups powdered sugar(180 grams)
• ½ cup Dutch-processed cocoa powder (50 grams)
• ¼ cup of heavy cream, warm
• 1 cup Good Culture Organic Sour Cream, room temperature (225 grams)

Instructions

Chocolate Sour Cream Cake

1. Preheat your oven to 325 degrees.
2. Grease and line two 8 inch cake pans with parchment along with a sling. Set aside.
3. In a medium size bowl, combine the all-purpose flour, black cocoa powder, baking soda, baking powder and salt and set aside.
4. In a large bowl, combine white sugar and neutral oil. Beat them together until they are well incorporated.
5. Add in the eggs, sour cream, and vanilla extract and whisk until well combined.
6. Prepare a hot cup of strong coffee and stir it into the wet mixture along with the distilled white vinegar. All the wet ingredients should be fully combined.
7. Gently fold in the dry ingredients into the wet mixture a little bit at a time until there are no dry pockets.
8. Pour the batter evenly into the greased pans and bake them for 30 to 35 minutes or until a toothpick comes out clean without any wet batter.
9. Once fully baked, gently run an offset spatula around the cakes as soon as they come out of the oven to loosen the cake from the edge of the pan.
10. Let the cakes cool in their tin until cool to the touch. Warm cake is very tender and will break if moved so it is best to let them cool

Sour Cream Dark Chocolate Frosting

1. While the cakes bake, melt the dark chocolate. Place the dark chocolate chunks in a heat safe bowl over a gentle double boiler. Stir the mixture just until the chocolate is all melted and smooth. Remove the melted chocolate off the boiler and let it cool until cool to touch. About 15-20 minutes
2. Once the melted chocolate has fully cooled, pour it into a large bowl. Add the unsalted butter, vanilla extract and salt and beat until super fluffy and thick.
3. Sift in the powdered sugar and cocoa powder into the chocolate butter mixture. Drizzle in the slightly warmed heavy cream and beat the entire mixture until thick and fully combined.
4. Add the sour cream and beat until the frosting is thick and creamy. If the mixture is too stiff, place the bowl over the double boiler to warm up slightly, then beat the frosting until it’s light and fluffy. Alternatively, if the frosting is too loose, place it in the fridge for about 10-15 minutes to firm up, then beat till light and fluffy.
5. Once the cake has fully cooled, frost the cake.If you are not planning to use the frosting right away, cover the bowl and refrigerate until needed. When you are ready to use the frosting, let it sit for an hour or so at room temperature before beating it until it is soft enough to spread.