Bored of the old flavors or just looking for an adventure in the wilderness? Untamed sour cream chocolate cake for our tastebuds to ride on!

As I lately have a little time, I had been surfing on the internet yesterday. Trying to find new, stirring tips, inspiring recipes that We have never tasted before, to impress my family with. Hunting for a while yet could not come across any interesting things. Right before I thought to give up on it, I came upon this fabulous and easy treat simply by accident on Suncakemom. It seemed so fabulous on its snapshot, that required prompt action.

It had been simple enough to imagine how it is created, its taste and how much boyfriend is going to enjoy it. Mind you, it is very simple to delight him in terms of cakes. Anyways, I got into the webpage and then used the detailed instuctions that have been combined with superb images of the procedure. It just makes life rather easy. I can imagine that it’s a bit of a inconvenience to shoot photographs in the middle of baking in the kitchen as you typically have gross hands so I seriously appreciate the time and energy she devote to make this post and recipe conveniently implemented.

With that in mind I am encouraged to present my own recipes similarly. Appreciate your the idea.

I was fine tuning the original mixture to make it for the taste of my loved ones. I must say it had been a terrific success. They enjoyed the flavour, the structure and loved having a treat like this during a stressful workweek. They basically demanded even more, more and more. So the next occasion I am not going to make the same miscalculation. I am likely to multiply the volume to get them pleased.

The origanal Sour cream chocolate cake Recipe is from SunCakeMom


Pour boiling water into the cup and mix it with the cocoa powder. Do not leave any lump in it then set it aside and wait until it cools down a bit. Mix flour with the baking powder.

Separate eggs.

Beat egg whites until hard peaks form.

Pour sour cream into the lukewarm cocoa mixture. Mix to get an even, creamy texture.

Slice butter and put it into a mixing bowl to whisk until it becomes almost white and creamy.

Put the yolks one by one into the creamy butter. Add the stevia or sweetener of choice and keep whisking it.

When all of the yolks are in the creamy butter, turn the mixer to low speed and add the cocoa sour cream mixture.

Add the flour bit by bit too.

Mix each addition just until incorporated completely.

Carefully fold in the beaten egg whites.

Once it gets a homogeneous texture pour batter into the prepared tray.

Place it into the 350°F / 180°C preheated oven for 40 minutes to bake.

When it’s baked transfer the cake onto a wire rack and let it cool down completely.


Melt chocolate.

Slice room temperature butter and put it into a mixing bowl. Whisk it for about 5-10 minutes to get a light yellow, soft and creamy texture.

Put in stevia or sweetener of choice and cocoa powder then keep mixing until incorporated with the butter cream evenly.

When chocolate is melted take the bowl off the steam and let it cool a bit before folding it into the butter cream. It’s important not to pour hot chocolate into the butter mixture as it can spoil the whole frosting. (Hot chocolate would melt the butter.)

Beat heavy cream in a different bowl then mix into the frosting too.


If the cake’s top is not flat enough cut its top off.

The base has to be completely cool as it would make the frosting with the butter and cream runny which would be quite sad after all of this hard work.

Put some berries on top for decoration.