Description

This Chocolate Cake Sour Cream recipe bridges the gap between indulgence and wellness, offering a rich and velvety texture while using whole, nutrient-dense ingredients. It balances intense dark chocolate notes with the sophisticated tang of sour cream, making it perfect for any occasion.

Ingredients

Scale

2 cups Organic Spelt Flour
3/4 cup Raw Cacao Powder
1 cup Full-Fat Grass-Fed Sour Cream
1.5 cups Coconut Sugar
2 large Pasture-Raised Eggs
1/2 cup Unrefined Coconut Oil (Melted)
1 tablespoon Pure Vanilla Extract
1 tsp Baking Soda
1 tsp Sea Salt
1/2 cup Boiling Water

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Instructions

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with coconut oil, then dust lightly with cacao powder
In a large glass bowl, sift together the flour, cacao powder, coconut sugar, baking soda, and sea salt
In a separate medium bowl, whisk the pasture-raised eggs, melted coconut oil, and vanilla extract until smooth
Gently fold the sour cream into the wet ingredients until creamy and well-combined
Slowly incorporate the dry ingredients into the wet mixture without overmixing
Pour the boiling water over the batter and whisk gently by hand
Divide the batter between the prepared pans and bake for 30 to 35 minutes, until a skewer comes out clea
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely

Notes

Store in an airtight container at room temperature for up to 4 days.

Refrigerate for up to a week or freeze individual slices wrapped tightly for up to 3 months.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310 kcal
Sugar: 21g
Sodium: 240mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 6g
Cholesterol: 70mg