Dark Chocolate Sour Cream Cake

Dark Chocolate Sour Cream Cake

It may seem funny to start the new year with a recipe for chocolate cake, but when you wake up thinking about making a chocolate cake — dreaming of a rich, fudge-y crumb — well, it’s a good sign you should get baking. Besides, I’ve never been one for resolutions.

This chocolate cake is rich, with a deep chocolate flavor. As far as cakes go, it’s not too sweet, which is perfect for me (if you prefer a sweeter cake, increase the granulated cane sugar to 1 cup). Good for a celebration or just any old day! Eat plain or with a dollop of whipped cream.

Happy 2021!

Dark Chocolate Sour Cream Cake
Dark Chocolate Sour Cream Cake

Dark Chocolate Sour Cream Cake

Published January 4, 2020 by
   Print This Recipe

Serves: 9   |    Active Time: 1 hour 30 minutes



Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar (Option to increase this to 1 cup if you prefer a sweeter cake)
  • 1 large egg
  • 3/4 cup sour cream
  • 1/4 cup strongly brewed coffee
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder (Raw cocoa powder is more acidic so will change how this cake bakes. IT will still be delicious, but for the fluffiest cake, I recommend Dutch-processes. Try Droste cocoa powder -- my go-to! (affiliate link))
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Diamond Crystal table salt
  • Optional: Small handful semi-sweet chocolate chips
  • For serving: Whipped cream

  • Directions:

    1. Preheat oven to 325°F. Prepare a 9x4 (standard) loaf pan by greasing with butter and dusting lightly with flour. Tap off any access flour.
    2. In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), cream together the butter and sugars until fluffy. Add the egg, sour cream, coffee, and vanilla and continue to beat for about 3 minutes.
    3. In a separate bowl, combine flour, cocoa, baking soda, baking powder and salt, and sift (or whisk) to incorporate. Add dry ingredients to the butter mixture and mix until just incorporated. Do not over mix -- a few little clumps may remain and that's ok!
    4. Using a spatula, spread the batter into the prepared loaf pan. Optional: Sprinkle a small handful of chocolate chips over top.
    5. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool on a rack for at least 10 minutes before removing the cake from the pan, then continue to cool for 10-15 more minutes.
    6. Slice and serve with whipped cream.

    1 Comment

    Lemon Ginger Pound Cake

    Even a chocoholic like me can appreciate something bright and citrusy, especially when spring is in it’s early days. We can likely all agree that this spring is unique, in that we’re all spending a lot more time at home. And I, like so many others, am making sure to bake up a storm while staying home. This cake—great with a dollop of whipped cream, and a few fresh strawberries—is a sweet treat with a cup of afternoon tea, and a welcome indulgence.

    Lemon Ginger Pound Cake

    Published March 31, 2020 by
       Print This Recipe

    Serves: 10   |    Active Time: 75 minutes



    Ingredients:

    For the cake:
  • Butter and flour for the pan
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 3/4 cup melted unsalted butter, melted and cooled
  • 2/3 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/4 cup sour cream or plain greek yogurt, at room temperature
  • ½ teaspoon finely grated fresh ginger
  • 1 large lemon (about 3 tablespoons juice, plus zest)
  • 2 teaspoons pure vanilla extract

  • For the glaze (optional):
  • 1 cup powdered sugar
  • Juice from 1 lemon

  • Directions:

    1. Place the oven rack in the center of the oven, and heat it to 350°F. Butter an 8 1/2-inch loaf pan (I used this one -affiliate link!), dust with flour and tap out the excess.
    2. In a medium-sized mixing bowl, combine dry ingredients: flour, baking powder and sea salt. Whisk to combine.
    3. In the bowl of a stand mixer (or with a hand-held mixer and a large mixing bowl,) cream together butter and sugar. Add in eggs, sour cream, ginger, lemon zest, lemon juice, and vanilla. Beat until fully incorporated.Scrape down the sides of the bowl as you go to ensure everything is mixed.
    4. Gradually add dry ingredients to wet, incorporating until a loose batter forms and very few lumps remain. Scrape down the sides of the bowl occasionally.
    5. Using a spatula, transfer batter to prepared pan. Bake for 45-60 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a toothpick, inserted into the center of the cake, comes out clean.
    6. Transfer to a cooling rack, and let rest for 5 minutes. Carefully run a knife between the sides of the cake and the pan. Turn bred pan sideways. Cake should be loose in the pan. Take cake out of pan, and place on cooling rack for 1 hour.
    7. Once cake is cooled, make glaze. Combine lemon juice and powdered sugar and whisk until smooth. Place cake on parchment paper or plate to catch drippings, and drizzle glaze over top of cake. Allow to set for 10-15 more minutes. Then, slice and serve.
    8. Serving: Cake is good on it’s own, but also great with whipped cream and fresh berries.

    5 Comments

    Gluten-Free Banana Nut Snacking Cake

    Gluten-Free Banana Nut Snacking Cake
    Gluten-Free Banana Nut Snacking Cake

    This recipe for banana pecan cake stemmed from a well-loved recipe on the New York Times.

    Following recipes has never been my style—I’m guess many of you are the same way. I like to have an outline, but then I go from there: Frosting? Hmm, too much sugar for an afternoon snack for me. Will this work with a gluten-free flour blend? Let’s give it a shot. Ingredient by ingredient I swap in and swap out. This is how I like to navigate a kitchen, and I find, when I follow my gut, I like the output more.

    Everyone has unique tastes and preferences. It’s for that reason that I hope everyone will do some tweaking and twisting while they prep their dinners. It’s for their own good! There have been countless times when I followed a recipe to a “T” and later regretted it, wishing I had swerved in a different direction.

    Gluten-Free Banana Nut Snacking Cake
    Gluten-Free Banana Nut Snacking Cake

    Gluten-Free Banana Nut Snacking Cake

    Published April 16, 2019 by
       Print This Recipe

    Serves: 9   |    Active Time: 50 minutes



    Ingredients:

  • 1/2 cup butter melted
  • 1/3 cup light brown sugar or coconut sugar
  • 1 cup mashed ripe banana (2-3 bananas) 
  • 2 large eggs 
  • 1/4 cup greek yogurt 
  • 1 teaspoon vanilla extract
  • 1 1/2 cups measure for measure gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour (affiliatel ink))
  • 3/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • Optional- 1/4 cup pecan pieces

  • Directions:

    1. Preheat oven to 350°F and fit a 9 inch square baking dish with parchment paper.
    2. In a medium mixing bowl, cream together the butter, sugar, banana, eggs, yogurt, and vanilla extract using an electric mixer.
    3. Add flour, salt, and baking soda and blend until a uniform batter forms.
    4. Spread batter in an even layer in the prepared baking dish. Sprinkle with pecan pieces.
    5. Bake for 25-30 minutes, or until a toothpick, inserted into the middle, comes out clean.
    6. Allow to cool 10 minutes, then lift from baking dish and slice into squares. Serve.

    Comment