Sour cream chocolate cake

Bored of the old flavors or just looking for an adventure in the wilderness? Untamed sour cream chocolate cake for our tastebuds to ride on!

As I recently have some time, I was searching on the web yesterday. Attempting to find fresh, challenging ideas, inspiring meals that I’ve never tested before, to surprise my loved ones with. Hunting for quite some time but could not find too many interesting things. Just before I wanted to give up on it, I came across this delicious and easy dessert simply by chance. The dessert seemed so yummy on its image, it called for urgent action.

It had been easy to imagine the way it’s created, how it tastes and just how much boyfriend will love it. Actually, it is very easy to keep happy the man in terms of treats. Anyway, I got into the webpage: Suncakemom and used the step-by-step instuctions that had been accompanied by impressive pictures of the process. It just makes life faster and easier. I can imagine that it is a slight hassle to shoot pics down the middle of cooking in the kitchen as you typically have gross hands therefore i pretty appreciate the commitment she placed in to make this blogpost .

With that in mind I am empowered to present my very own recipe in a similar way. Many thanks the concept.

I had been tweaking the original mixture to make it for the taste of my family. I can say it turned out a terrific success. They prized the taste, the consistency and enjoyed having a delicacy such as this in the middle of a stressful workweek. They quite simply asked for more, a lot more. Thus next time I am not going to commit the same mistake. I’m going to twin the volume to keep them delighted.

This Sour Cream Chocolate Cake Recipe was first appeared on suncakemom.


Pour boiling water into the cup and mix it with the cocoa powder. Do not leave any lump in it then set it aside and wait until it cools down a bit. Mix flour with the baking powder.

Separate eggs.

Beat egg whites until hard peaks form.

Pour sour cream into the lukewarm cocoa mixture. Mix to get an even, creamy texture.

Slice butter and put it into a mixing bowl to whisk until it becomes almost white and creamy.

Put the yolks one by one into the creamy butter. Add the stevia or sweetener of choice and keep whisking it.

When all of the yolks are in the creamy butter, turn the mixer to low speed and add the cocoa sour cream mixture.

Add the flour bit by bit too.

Mix each addition just until incorporated completely.

Carefully fold in the beaten egg whites.

Once it gets a homogeneous texture pour batter into the prepared tray.

Place it into the 350°F / 180°C preheated oven for 40 minutes to bake.

When it’s baked transfer the cake onto a wire rack and let it cool down completely.


Melt chocolate.

Slice room temperature butter and put it into a mixing bowl. Whisk it for about 5-10 minutes to get a light yellow, soft and creamy texture.

Put in stevia or sweetener of choice and cocoa powder then keep mixing until incorporated with the butter cream evenly.

When chocolate is melted take the bowl off the steam and let it cool a bit before folding it into the butter cream. It’s important not to pour hot chocolate into the butter mixture as it can spoil the whole frosting. (Hot chocolate would melt the butter.)

Beat heavy cream in a different bowl then mix into the frosting too.


If the cake’s top is not flat enough cut its top off.

The base has to be completely cool as it would make the frosting with the butter and cream runny which would be quite sad after all of this hard work.

Put some berries on top for decoration.