Sour Cream Chocolate Cake

12 servings

1 hr 30 min

A tender, moist chocolate cake with a silky sour cream frosting, baked low and slow to preserve its delicate crumb.

prepPreheat oven to 325°F / 163°C
prepButter and line an 8-inch round baking pan with parchment paper
200 g all-purpose flour	Whisk dry ingredients	Whisk wet ingredients, fold into dry	Stir in hot coffee until smooth	Pour into pan, bake 325°F / 163°C, 35–40 min	Spread frosting on cooled cake
175 g granulated sugar
50 g Dutch-process cocoa powder (sifted)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
80 ml full fat sour cream
60 ml vegetable oil
1 large egg (at room temperature)
2 teaspoons vanilla extract
scant 115 ml hot brewed coffee or hot water
80 ml heavy cream	Heat cream & butter until melted	Remove from heat, stir in chocolate until melted	Whisk in sugar, cocoa & salt	Whisk in sour cream & vanilla until smooth, cool 15–30 min
60 g unsalted butter (cut into chunks)
55 g good quality dark chocolate 60–70% (finely chopped)
65 g granulated sugar
35 g Dutch-process cocoa powder (sifted)
80 ml full fat sour cream (at room temperature)
1 teaspoon vanilla extract

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