BC Sour Cream Chocolate Cake
As featured on the Earth Week 2021 Cook-Along
- 2 tbsp BC butter
- 3/4 cup BC sour cream, full fat
- 1/4 cup BC canola oil
- 1 cup sugar, granulated
- 1 BC egg
- 1 1/2 tsp vanilla
- 1 cup 2 tbsp flour, all purpose
- 1/2 cup cocoa
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/4 cup BC milk
- 1/4 cup BC cream (33% – 36% milk fat)
- 6 tbsp BC strawberry preserves (jam)
- 6 servings BC vanilla ice cream
- White chocolate/edible gold leaf (optional)
- Preheat oven to bake at 350F.
- Prepare a muffin tin by buttering 12 muffin cups.
- Place small circles of parchment paper (or muffin liners) in the bottom of each cup.
- Add 1 tsp (5ml) of flour into each muffin cup and coat. Tap out any extra.
- In a mixing bowl, add BC Sour Cream, sugar, BC Canola Oil, BC Egg, and vanilla and whisk until well combined.
- Sift in flour, cocoa, baking powder, baking soda, and sea salt. Add BC Milk and mix in with a wooden spoon.
- Fill muffin tin cups 50%.
- Bake cakes for 12 – 14 minutes or until a cake tester comes out clean.
- Allow to cool for 5 minutes before removing cakes from the pan. Allow to cool for 10 minutes more.
- Scald BC Cream by heating cream in a small pot on the stovetop on low heat until you start to see some steam. Approximately 1-2 minutes. Do not boil.
- Meanwhile, add hot cream to chocolate and mix with a stainless-steel spoon until fully melted and combined.
- Level out all cakes (cut off bulging muffin tops). Place 1 tbsp (15 ml) strawberry preserves on half of the cakes.
- Take the remaining half of the cakes and invert them on top of the others so that the preserves are in the middle.
- Place a sheet of parchment paper underneath a wire rack on the counter. Place mini cakes on the wire rack.
- Evenly pour desired amount of ganache on top of each cake.
- Gently remove the coated cakes to a tray and refrigerate for 10 minutes.
- Garnish as desired.
- Serve with BC Vanilla Ice Cream.
SERVING SIZE: 6