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Chocolate Sour Cream Cake

Source of Recipe

USA Weekend


List of Ingredients

2 cups sugar
1 3/4 cups cake flour
2 Tbs. cornstarch
1 tsp. baking soda
3/4 tsp. salt
2/3 cup unsweetened cocoa
1 tsp. instant coffee
3/4 cup boiling water
1/2 cup sour cream
1 tsp. vanilla extract
4 large egg whites, at room temperature
14 Tbs. butter, melted
Ice cream, to serve


Recipe

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray two 8-inch cake pans with vegetable cooking spray, then dust pans with flour, knocking out excess flour.

Whisk sugar, flour, cornstarch, baking soda and salt in a medium bowl and set aside.

In another medium bowl, measure cocoa and coffee, then whisk in water to form a smooth paste. Stir in sour cream and vanilla; set aside.

In a third bowl, using a hand mixer, beat egg whites to soft peaks. Add melted butter to dry ingredients; without cleaning the beaters, mix until butter is completely incorporated. Immediately add cocoa mixture; beat until batter is smooth, 2 to 3 minutes. Carefully fold egg whites into batter with a rubber spatula until just incorporated. Divide batter evenly between the two pans and bake until a skewer inserted into the center of each cake comes out with still-moist crumbs, 30 to 35 minutes. Remove from oven and let cakes sit in pans to cool slightly, about 5 minutes. Invert each cake onto a plate, then back onto a wire cake rack so that it sits top side up; cool completely. Double wrap and freeze one cake for another use. Serve remaining cake in wedges with ice cream.

Note: The cake is firm on the bottom and soft on top, so it's important to invert the baked cake onto a plate then invert it back onto a wire cake rack to cool. Otherwise, the top may stick to the rack and tear as it is removed. This recipe makes two cakes; freeze the second one for a fast dessert later.

Serves 12
Per serving, cake only: 185 calories, 2g protein, 27g carbohydrates, 8g fat (5g saturated), 21mg cholesterol, 1g fiber, 184mg sodium