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 lately have some time, I had been browsing on the internet yesterday. Looking to find fresh, exciting thoughts, inspiring recipes that We have never used before, to surprise my loved ones with. Hunting for quite some time but could not find any interesting stuff. Just before I thought to give up on it, I came upon this delicious and easy dessert by luck on Suncakemom. The dessert looked so delicious on its photo, it required instant actions.

It was easy to imagine just how it’s created, how it tastes and just how much my husband will like it. Actually, it is extremely easy to keep happy the guy when it comes to cakes. Anyways, I went to the webpage and then used the detailed instuctions which were accompanied by nice photographs of the operation. It just makes life faster and easier. I could imagine that it is a bit of a inconvenience to shoot snap shots in the midst of baking in the kitchen as you may will often have sticky hands thus i sincerely appreciate the time and energy she put in to make this blogpost and recipe conveniently implemented.

With that said I’m empowered to present my own, personal formulas in a similar way. Many thanks the thought.

I was tweaking the original formula create it for the taste of my family. I can tell you it absolutely was an awesome outcome. They loved the flavor, the consistency and enjoyed having a sweet like this in the midst of a stressful workweek. They basically demanded even more, a lot more. Thus the next occasion I am not going to commit the same mistake. I’m likely to twin the amount to make them delighted.

This Sour cream chocolate cake is from 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.