CHOPPER'S SOUR CREAM CHOCOLATE CAKE W/ CHOCOLATE FR

Name: CHOPPER'S SOUR CREAM CHOCOLATE CAKE W/ CHOCOLATE FROSTING
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cup All Purpose Flour; 3/4 cup Confectioners Sugar; 3/4 cup Dark Cocoa; 1/2 tsp Salt; 250 grams Sour Cream; 2 Egg yolks; 375 ml Milk; 220 grams Melted (70% Cocoa Solids) Dark Chocolate; 1 tsp Baking Soda; 1 tsp Baking Powder; 1 tsp Vanilla Paste or extract; 1/2 cup Cocoa Powder; 2 cup Powdered Sugar; 125 grams Cubed, Softened Butter; 1/3 cup Hot Water; 175 grams Melted Dark Cocolate of your choice

Servings: persons

1 3/4 cup All Purpose Flour
3/4 cup Confectioners Sugar
3/4 cup Dark Cocoa
1/2 tsp Salt
250 grams Sour Cream
2 Egg yolks
375 ml Milk
220 grams Melted (70% Cocoa Solids) Dark Chocolate
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Vanilla Paste or extract
1/2 cup Cocoa Powder
2 cup Powdered Sugar
125 grams Cubed, Softened Butter
1/3 cup Hot Water
175 grams Melted Dark Cocolate of your choice

1
Preheat the oven to 175 C (340 F).
2
Put in the bowl of the mixer or a metal mixing bowl, if you're doing it by hand, the flour, sugar, baking soda, baking powder and cocoa, all sifted, and mix thoroughly.
3
Add the salt.
4
Add the milk, egg yolks, vanilla paste and sour cream.
5
Mix slowly at first until incorporated then beat fast for at least 2 minutes.
6
Then add then melted chocolate and beat again on medium speed until chocolate is fully incorporated.
7
Pour into a prepared 23cm springform tin and bake on the middle shelf of the oven for 40-45 minutes or until a skewer comes out clean.
8
Cool for 5 minutes before releasing from the springform tin.
9
Place on wire rack to cool completely
10
For the Frosting, mix together vigorously cocoa powder, powdered sugar, cubed, softened butter and the hot water until a paste forms.
11
Mix in the melted chocolate.
12
Leave at room temperature for an hour before spreading on the top and around the of the cake.

1407

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 cup All Purpose Flour, 3/4 cup Confectioners Sugar, 3/4 cup Dark Cocoa, 1/2 tsp Salt, and more.

Yes, CHOPPER'S SOUR CREAM CHOCOLATE CAKE W/ CHOCOLATE FROSTING falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

CHOPPER'S SOUR CREAM CHOCOLATE CAKE W/ CHOCOLATE FROSTING

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions