Description
This rich and moist Chocolate Sour Cream Cake is a delightful treat made with cocoa and enriched with sour cream for a tender crumb. Topped with a glossy sour cream chocolate glaze, this single-layer cake is perfect for a small gathering or an indulgent dessert.
Ingredients
For the Cake:
- 1/2 cup all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/3 cup neutral oil (like canola or grapeseed)
- 1/2 cup granulated sugar
- 1/3 cup full-fat sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon warm coffee
For the Sour Cream Glaze:
- 2 ounces semi-sweet chocolate chips
- 4 teaspoons heavy cream
- 1/4 teaspoon vanilla extract
- 1 teaspoon white corn syrup
- 1 tablespoon sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and position the rack in the lower third. Line a 6-inch round cake pan with 2-inch sides with parchment paper on the bottom and lightly grease the sides to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking soda. Set the mixture aside.
- Mix Wet Ingredients: In a small bowl, whisk together the neutral oil, granulated sugar, full-fat sour cream, egg, vanilla extract, and warm coffee until smooth and combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined, being careful not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 29 to 32 minutes, or until a toothpick inserted into the center comes out clean. The cake will start pulling away from the sides when done. Avoid underbaking to prevent sinking.
- Cool and Remove Cake: Carefully tilt the cake pan onto one hand to release the cake, peel off the parchment paper from the bottom, and place the cake on a small cake stand or serving plate.
- Make the Glaze: Melt the semi-sweet chocolate chips and heavy cream together over a double boiler or in the microwave. Once melted and smooth, stir in the vanilla extract, white corn syrup, and sour cream. Stir vigorously to achieve a shiny glaze.
- Glaze the Cake: Pour the sour cream chocolate glaze over the cooled cake evenly. Let it set slightly before serving for the best presentation and taste.
Notes
- Ensure the coffee is warm, not hot, when adding to the wet ingredients to avoid curdling the sour cream.
- You can substitute neutral oil with light olive oil for a subtle flavor variation.
- If you don’t have white corn syrup, you can substitute with light honey or omit it, though the glaze might be less glossy.
- Use full-fat sour cream for the best moistness and flavor in the cake and glaze.
- For a more intense chocolate flavor, use high-quality cocoa powder and semi-sweet chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
