Adapted from: Deanna Moberg
Serves: 22-24 cupcakes
Prep time: 35 minutes
Cook time: 25 minutes
Ingredients:
2.5 cups all-purpose flour or GF flour
1/2 cup unsweetened cocoa powder
1 tsp bicarb / baking soda
1/2 tsp salt
227 g (1 cup) unsalted butter, softened
1.5 cups sugar
4 eggs
240 ml (1 cup) sour cream
120 ml (1/2 cup) milk
2 tsp vanilla extract
30 ml (1 fl oz) red food colouring (optional)
Frosting:
226 g (8 oz) cream cheese, softened
57 g (1/4 cup) unsalted butter, softened
2 tbsp sour cream
2 tsp vanilla extract
2 cups icing / powdered sugar
Ingredients:
2.5 cups all-purpose flour or GF flour
1/2 cup unsweetened cocoa powder
1 tsp bicarb / baking soda
1/2 tsp salt
227 g (1 cup) unsalted butter, softened
1.5 cups sugar
4 eggs
240 ml (1 cup) sour cream
120 ml (1/2 cup) milk
2 tsp vanilla extract
30 ml (1 fl oz) red food colouring (optional)
Frosting:
226 g (8 oz) cream cheese, softened
57 g (1/4 cup) unsalted butter, softened
2 tbsp sour cream
2 tsp vanilla extract
2 cups icing / powdered sugar
Directions:
1. Preheat the oven to 177 C / 350 F. Prep a cupcake tin with cupcake liners. Serves: 22-24 cupcakes
Prep time: 35 minutes
Cook time: 25 minutes
Ingredients:
2.5 cups all-purpose flour or GF flour
1/2 cup unsweetened cocoa powder
1 tsp bicarb / baking soda
1/2 tsp salt
227 g (1 cup) unsalted butter, softened
1.5 cups sugar
4 eggs
240 ml (1 cup) sour cream
120 ml (1/2 cup) milk
2 tsp vanilla extract
30 ml (1 fl oz) red food colouring (optional)
Frosting:
226 g (8 oz) cream cheese, softened
57 g (1/4 cup) unsalted butter, softened
2 tbsp sour cream
2 tsp vanilla extract
2 cups icing / powdered sugar
This might just be my favourite of all the chocolate cakes so far. It is moist, fluffy, a beautiful red, and the perfect balance of sweetness and chocolate.
I still cannot believe there are over four different chocolate cake recipes that are unique enough to find a place on this blog. For reference, you can find the other chocolate cake options (so far) here:
The funny thing is... I'm not into chocolate that much. What started as an attempt at documenting the silliness of multiple chocolate cake recipes turned into a love story whereby chocolate cake wooed me into its arms (I obliged, naturally).
Ingredients:
2.5 cups all-purpose flour or GF flour
1/2 cup unsweetened cocoa powder
1 tsp bicarb / baking soda
1/2 tsp salt
227 g (1 cup) unsalted butter, softened
1.5 cups sugar
4 eggs
240 ml (1 cup) sour cream
120 ml (1/2 cup) milk
2 tsp vanilla extract
30 ml (1 fl oz) red food colouring (optional)
Frosting:
226 g (8 oz) cream cheese, softened
57 g (1/4 cup) unsalted butter, softened
2 tbsp sour cream
2 tsp vanilla extract
2 cups icing / powdered sugar
Directions:
2. In a medium bowl, combine flour, cocoa powder, bicarb / baking soda, and salt and set aside.
3. In a large bowl, beat the butter and sugar in a large bowl until fluffy (5 minutes).
4. Beat eggs into the butter mix one at a time.
5. To the butter, mix in the sour cream, milk, vanilla, and red food colouring.
6. Gradually mix in flour mixture to wet mixture until evenly incorporated.
7. Fill cupcake liners 2/3 full with batter and bake until a toothpick comes out clean (18 - 25 minutes).
8. Meanwhile, to make the frosting, beat the cream cheese, butter, sour cream, and vanilla until well blended. Then mix in icing / powdered sugar, one cup at a time.
9. Spread the cream cheese frosting on cupcakes when they are cooled and serve! Store leftovers in the fridge.
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