Sour Cream Chocolate Cake

A moist, deeply chocolatey sheet cake made with sour cream, dark cocoa and hot coffee. Richberry makes its tangy sour cream taste sweeter.

Total time: 1 hr 55 min
Servings: 12
Difficulty: Easy

Sour cream chocolate cake — Sweet moments, naturally.

Ingredients

2 cups (250 g) all-purpose flour
¾ cup (70 g) dark cocoa powder
2 tsp baking soda
1 tsp kosher salt
2 large eggs
1 cup sour cream

¾ cup canola oil
2 tsp vanilla extract
1 cup strong coffee, piping hot
1 batch chocolate or cream cheese frosting
1 ¾ cups (360 g) granulated sugar

Directions

Preheat oven to 300°F (150°C).
Butter and flour a 9x13-inch cake pan.
Sift the dry ingredients.
Sift the flour, cocoa powder and baking soda into a large bowl, then whisk in the salt.
Whisk the wet ingredients.
In a medium bowl, whisk the eggs, sour cream, oil and vanilla until smooth and creamy.
Combine and add the coffee.
Stir the wet ingredients into the dry with a sturdy spatula; the batter will be as thick as frosting. Pour in the hot coffee and keep stirring until it is fully absorbed and the batter is smooth.
Bake.
Pour the batter into the pan and bake 50 to 55 minutes, until a toothpick in the center comes out clean.
Cool and frost.
Cool on a rack for about 30 minutes, then spread the frosting over the top. Cut and serve straight from the pan.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 ¾ cups (360 g) granulated sugar = 1355 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.