Monday, July 8, 2019

BEST One Bowl Sour Cream Chocolate Cake


I've changed.

I used to thrive on complicated. I used to really enjoy the meticulous nature of a well designed recipe.
I still love a challenge... but lately, all I want is easy!

Maybe it's age (or, ahem, getting wiser)...
Maybe it's experience, or maybe it's just life getting way too busy (Is it though? Or have our priorities changed?.. But then again most of us commute to work which takes away at least 2 hours of each day that we can't get back... so maybe yes - too busy. I'll let you sit on that for a while...).




Now I appreciate the true simplicity of a recipe, and I believe that a recipe that is simple AND still 110% successful is a well designed one!


To me, simplicity means a few things:
   - staple ingredients (or easily accessible)
   - few dishes (v. important!!)
   - one baking pan
   - few steps
   - delicious without any other complicated counterparts (ie. frosting, sauce, etc.)


Get ready for it, because this chocolate cake delivers!

It's a One-bowl Sour Cream Chocolate Cake, and it is the best chocolate cake if not for that reason alone! It makes one tall layer that is striking topped with whipped cream alone.



It contains chocolate in two forms: pure unsweetened chocolate and cocoa powder.

It stays moist with the addition of honey and has the perfect balance of sweetness with the addition of salt and sour cream.


This one-bowl recipe is suited to any weekend or weeknight, so make it today and tell me what you think!

Big love,
Christina
xo



BEST One Bowl Sour Cream Chocolate Cake
makes 8-10 servings

6 tbsp (84g) unsalted butter
2 oz (56g) unsweetened chocolate, coarsely chopped
¼ cup (60ml) honey
1 cup (142g) all-purpose flour
½ cup (45g) cocoa powder (plus extra for dusting)
1 tsp baking soda
1 cup (200g) granulated sugar
½ tsp salt
2 large eggs, at room temperature
½ cup (150ml) sour cream
1/3 cup (80ml) milk
1 tsp pure vanilla extract
¾ cup (180ml) 35% whipping cream for topping

Preheat your oven to 350°F. Line the base of an 8-inch round cake pan or springform pan with parchment paper and lightly butter the sides.

Melt butter, chocolate and honey together in a small saucepan over very low heat. Stir constantly until smooth and set aside to cool slightly.

Sift flour, cocoa powder and baking soda into a large bowl. Add sugar and salt and whisk to blend. Add eggs, sour cream, milk and vanilla and begin to whisk together. Soon after add the slightly cooled chocolate mixture. Continue stirring with a whisk starting from the center and working your way out to the edges just until the batter is smooth. 

Spread batter evenly into prepared pan and smooth out the surface. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 15 minutes before turning out.

Once completely cooled, top the cake with freshly whipped cream and dust with cocoa! That's it!

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