This Chocolate Sour Cream Cake is incredibly moist and decadent. So much so, that I often serve it without icing! This recipe makes 2 – 8″ round cakes, but in my opinion is best served as a single layer, so I usually wrap and freeze the extra cake for a quick dessert. Serve with vanilla ice cream or whipped cream.
Chocolate Sour Cream Cake
Ingredients
- 227 g (1 cup) Salted Butter 0 CHO
- 250 mL (1 cup) Water 0 CHO
- 20 g (~1/4 cup) Fry's Cocoa Powder 0 CHO
- 2 lg Eggs 0 CHO
- 250 mL (1 cup) Sour Cream 16 CHO
- 200 g (1 cup) Granulated Sugar 200 CHO
- 24 g (1 cup) Stevia in the Raw Baking Stevia 0 CHO
- 260 g (~2 cup + 1T) All Purpose Flour 191 CHO
- 1 tsp Baking Soda 0 CHO
- 100 g Semi Sweet Chocolate Chips 60 CHO
- 10 g Powdered Sugar 10 CHO
Instructions
Butter and flour 2 - 8" round pans. Preheat oven to 375.
In a small saucepan, over medium heat, combine butter, water and cocoa powder. Bring to a boil. Reduce heat and simmer for 2 min - while stirring. Remove from heat and let cool.
In your stand mixer or large bowl, combine the eggs, sour cream, sugar, and stevia.
In a medium bowl combine the flour and baking soda.
Gradually add the flour mixture to the egg mixture. Mix to combine.
Slowly add in the cocoa mixture. Mix until smooth.
Fold in the chocolate chips.
Divide equally into the two pans and bake for 20 - 25 min.
After the cake has cooled, if serving, dust with powdered sugar and serve. If freezing, wrap tightly with plastic wrap and place in an airtight freezer bag (will keep for 6 months in the freezer).
Recipe Notes
Carbohydrate Count
0.37 CHO/g
