{"id":937,"date":"2026-03-09T03:00:00","date_gmt":"2026-03-09T08:00:00","guid":{"rendered":"http:\/\/www.dessertfortwo.com\/?p=937"},"modified":"2026-03-09T14:21:52","modified_gmt":"2026-03-09T19:21:52","slug":"chocolate-sour-cream-cake","status":"publish","type":"post","link":"https:\/\/www.dessertfortwo.com\/chocolate-sour-cream-cake\/","title":{"rendered":"Sour Cream Chocolate Cake"},"content":{"rendered":"\n

Real dessert lovers know that anytime they see the word ‘sour cream’ close to the words ‘chocolate cake,’ they have found the best chocolate cake! This small Sour Cream Chocolate Cake<\/strong> makes just 4 slices of cake.<\/p>\n\n\n\n

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Let’s talk about with the ultimate chocolate cake, shall we? If you’re a chocolate cake person, then you know anytime you see a sour cream chocolate cake on the menu, you must order it, right? <\/p>\n\n\n\n

If you’re a vanilla person (it’s ok, I am too), let me explain. Sour cream has a high fat content that allows all the delicious notes of chocolate (coffee, floral, and even vanilla) shine. It also creates a dense yet light cake crumb. And the tang also keeps things from being ‘too sweet,’ so you keep reaching for another forkful.<\/p>\n\n\n\n

Here’s my answer to it: a mini cake for two, made at home in a small 6-inch cake pan<\/a><\/span>.<\/p>\n\n\n\n

\"Overhead<\/figure>\n\n\n\n

A few quick notes:<\/h3>\n\n\n\n

The recipe contains 1\/4 cup of sour cream for the cake portion, but we’re also going to use some sour cream in the chocolate glaze, too! The tanginess is perfect for chocolate!<\/p>\n\n\n\n

Cakes made with oil instead of butter are softer, period. They also stay softer when stored for a few days, when compared to butter cakes. And in my opinion, the neutral flavor of oil allows the chocolate flavor to shine even more.<\/p>\n\n\n\n

Instead of the typical chocolate buttercream frosting, let’s make a chocolate sour cream ganache-like glaze for the cake, ok? You’ll love it!<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Lots<\/figure>\n\n\n\n