Salted Chocolate and Sour Cream Cake

February 6, 2011


I was chatting with my sister (Miss Sassy Pants) this weekend and she complained that I had too many dessert recipes on my blog for it being a “health food” blog.  I disagreed and, in fact, noticed that it had been a good while since I posted something sweet. I know I’ve said before that I’m NOT a baker, but I was feeling adventurous and wanted to annoy my lil sis. I apologize in advance for the decadence of this post.

A classic chocolate cake seemed to fit the bill. I perused a few of my recipe books, looking for something easy to make that didn’t require a grocery run. I didn’t find exactly what I wanted, so I made up my own recipe- and it actually worked!


1/2 cup all purpose flour

1/2 whole wheat pastry flour

1/3 cup unsweetened coca powder

5 eggs

1 cup sugar

1/3 cup sour cream

a pinch or two of course salt (like kosher salt or sea salt)


Preheat oven to 350 degrees. Crack eggs into a large mixing bowl.


Add the sugar to the eggs and whisk together until the mix is fluffy.

DSC_0146 DSC_0142-2

Add in the flour and cocoa powder to the egg mixture and beat together until well blended.

DSC_0164DSC_0149-2 DSC_0155

Add the sour cream and gently fold it into the batter.


Pour the batter into a well-greased baking pan. I used a glass, brownie pan because I have no decent bake ware (and no room to store it in my tiny D.C. apartment). But you could definitely use a cake pan or baking pan of any sort.


It’s ok if you make a mess.


Just be sure not to let any batter go to waste.


Sprinkle a bit of salt on top to contrast the sweetness. I love salted desserts but if you’re not a fan, you could skip this step. A little salt goes a long way, so don’t over do it.


Bake at 350 degrees for 25 minutes or until knife comes out clean.


After sampling a bit or two, I determined that the cake tasted moist and perfectly lovely. But, why not make it even better? So, I whipped up a chocolate butter cream icing out of sheer gluttony.

To make the icing, cream together a half stick of butter (at room temperature) with about a 1/2 cup powdered sugar and 2 tablespoons unsweetened cocoa powder. Add more sugar and cocoa if the mix is too thin. If it’s too thick, you can add a splash of milk to thin it out. Experiment a bit and you’ll get the hang of it.


Ice the cake once it has cooled completely. I frosted my cake one piece at a time (I’m picky like that), but feel free to ice the entire thing at once.


I decided this piece needed a bit more icing before sampling.


Oh, and a glass of milk too!


I love taste tests.

DSC_0232 DSC_0237

I think I just died and went to heaven.


I hope I haven’t offended anyone by the decadence of this post.

Print Friendly

Other posts you may enjoy:

  1. Spiced Sour Cream Coffee Cake
  2. Homemade Chocolate Pudding with Pistachios and Sour Cherries (and Real Whipped Cream)
  3. Vegan Chocolate Guinness Cake
  4. Strawberry Pound Cake with Basil Whipped Cream
  5. Chocolate Eclair Cake


Shellie Pruden April 19, 2011 at 8:39 pm

Any baking powder or soda in the cake?

Jen @ Keepitsimplefoods April 19, 2011 at 10:50 pm

Nope- none needed.

a frog in the cottage April 19, 2011 at 11:27 am

Your photos are a real torture !!!!! I’m leaking my screen !!!!

Jen @ Keepitsimplefoods April 19, 2011 at 12:48 pm


sara April 15, 2011 at 12:23 pm

This sounds so fantastic! YUM! Definitely need to make this cake.

Rekha February 13, 2011 at 9:34 pm

Omg! I just made this and it is so delicious! I specifically bought a cake pan because your recipe inspired me to bake :-) Baking for 20 minutes was not enough and I baked it for another 10 min. Maybe that was too long? Not sure, still a novice at baking. Thanks for sharing such a yummy recipe!

Jen @ Keepitsimplefoods February 13, 2011 at 11:33 pm


Thank you so much for your feedback! I’m so pleased you liked the recipe. Sounds like you did the right thing baking it off for another 10 minutes. As I recall, I let mine sit in the oven a few extra minutes as well. Always better to undercook a bit and add time, rather than over do it. So glad to hear you had good results. Thanks again for writing. You made my day!

allison February 9, 2011 at 6:08 pm

omg jen! you are killing me! looks delicious…i’m sure my hubby would love it!

Jen @ Keepitsimplefoods February 9, 2011 at 6:18 pm

I’m sure he’d like it too…him and his big belly! hee hee.

allison February 26, 2011 at 7:37 pm

i will not tell him you wrote that!

Lindsay February 8, 2011 at 5:07 pm

Offended by the decadence? I’m INSPIRED!! love the look of these :)

Jen @ Keepitsimplefoods February 8, 2011 at 5:10 pm

Thanks Lindsay! I think the only person offended by my post was my lil sis.

Jenné @ Sweet Potato Soul February 7, 2011 at 11:44 pm

ooohhh yeah! This looks incredible!

Jen @ Keepitsimplefoods February 7, 2011 at 11:49 pm

Thanks Jenne! Yeah, it tasted pretty darn good!

brandi February 7, 2011 at 12:16 pm

This sounds delicious! and you can never have too many chocolate cake recipes.

Jen @ Keepitsimplefoods February 7, 2011 at 12:31 pm

I agree completely!

jenna laughs February 7, 2011 at 11:34 am

My mouth was watering throughout this whole post!! Love salted chocolate, and sour cream makes any baked good taste so rich and creamy.

Jen @ Keepitsimplefoods February 7, 2011 at 11:36 am

Glad you enjoyed it! I was pretty much drooling the entire time, while baking and photographing this cake. It’s quite a charmer!

Previous post:

Next post: