Chocolate Cake with Chocolate Sour Cream Icing.

Delicious Chocolate Cake with Sour Cream Icing. I was looking through recipes and came across Chocolate Sour Cream icing. I haven’t actually herd of using sour cream as icing before, so I thought I’d give it a go.

You gotta love how chocolate cake has so many variations. I love chocolate cake especially with a ganache, so why change a good thing and try something different? The more variations I try the more my chocolate obsession stays alive and my taste buds want more.

Cake is sweet especially with a buttercream or ganache icing. Even though this Sour Cream icing has sugar in it, it does cut the sweetness down a little bit. The cake is fluffy and chocolaty while the Chocolate Sour Cream icing is thick and rich, a perfect combination. Perfect with my cup of coffee.



Chocolate Cake with Chocolate Sour Cream Icing

1 cup of plain flour

    1 cup sugar

      1/2 cup cocoa powder

        3/4 teaspoon baking powder

          3/4 teaspoon baking soda

            1/2 teaspoon salt

              1 egg

                1/2 cup milk

                  1/4 cup vegetable oil

                    2 teaspoons vanilla extract

                      1/2 cup boiling water

                        Sour Cream Icing

                          180g of dark Chocolate

                            ½ cup of sour cream

                              1 tsp of vanilla essence.

                                1. Preheat oven 160’C fan forced and grease and line 23cm square tin, any other tin please adjust your baking time.  

                                2. Place dry ingredients flour, sugar, cocoa powder, baking powder, baking soda and salt into a bowl and mix until combined.
                                3. Add egg, milk and vanilla to dry ingredients and mix until combined, then mix on medium speed for about 2 min.
                                4. Add the boiling water and stir gently.
                                5. Pour batter into dish and bake for approx. 35 min. Test cake with skewer, if comes out clean then is ready.
                                6. Once cooked cool for 10 minutes then turn cake out onto cooling rack to cool completely.
                                7. Make the Icing. Melt chocolate in microwave safe bowl, stirring after 20 second intervals until melted. Stir in sour cream and vanilla essence and mix until well combined and fluffier.
                                8. Pour over cooled cake. Enjoy!



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