• Lemon Curd Yogurt Crumble

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  • Croque Monsieur

  • Daikon-Salad

  • Blueberry Muffins

  • Ricey Pancakes

  • Pete's Pork Ribs

Chocolate Sour Cream Cake with Coffee

Chocolate Cake with Coffee and Sour Cream
Recipe type: Dessert
Cuisine: Canadian
  • Cake
  • 1 cup 250 mL hot coffee
  • 1 cup (100 g) unsweetened cocoa powder
  • 2 cup (300 g) all-purpose flour
  • 1 tsp (5 g) salt
  • 2 teaspoon (10 g) baking soda
  • 1 cups (200 g) sugar
  • 3 large eggs
  • 1 cups (250 g) sour cream
  • 1 cup (250 mL) vegetable oil or (230 g) butter
  • Icing
  • 425 g semi-sweet chocolate, chopped
  • 5 g (1 tsp) instant espresso or coffee (optional)
  • 2 cups (450 g) sour cream, at room temperature
  • ¼-1/2 cup (50 mL) syrup
  • 1 tsp vanilla extract
  • 1 cup unsweetened cocoa powder (I used special dark dutch process cocoa)
  • 1 cup HOT brewed coffee
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • 1 cup unsalted butter, softened (plus additional for the pans)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 3 large eggs
  • 1½ cups all purpose flour (plus the flour for the pans
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • For the Chocolate Buttercream:
  • 1 cup unsalted butter
  • 4 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ cup milk or cream
  • 1 teaspoon vanilla
  • ½ teaspoon kosher sal
  1. To make the cake, preheat oven to 350 degrees F. Butter and flour 2 8-inch or 9-inch cake pans and line bottoms with parchment paper.
  2. In a bowl, whisk together the coffee and cocoa powder until no lumps remain. Set aside. In another bowl, sift together the flour, salt, and baking soda.
  3. In a large bowl, beat the sugar and eggs together until smooth and pale yellow in color. Stir in the sour cream, followed by the vegetable oil. Add the flour mixture all at once and stir until combined. Stir in the cocoa mixture and mix until smooth.
  4. Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
  5. To make the icing, melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes. In another bowl, combine the sour cream, vanilla extract, and corn syrup. Add the chocolate mixture and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. ¼ cup was just the right amount for me. The icing will have a thin consistency. Refrigerating it for about 10-15 minutes will help it firm up a bit.
  6. To frost the cake, place one cake layer on a cake stand or plate and cover the top with about ⅔ cup of the icing. Place the other cake layer on top and frost the entire cake. Store the cake in the fridge until ready to serve, along with any leftovers.

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