BC Sour Cream Chocolate Cake – We Heart Local BC

BC Sour Cream Chocolate Cake

BC Sour Cream Chocolate Cake

As featured on the Earth Week 2021 Cook-Along

Ingredients

  • 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)

 

Instructions

  1. Preheat oven to bake at 350F.
  2. Prepare a muffin tin by buttering 12 muffin cups.
  3. Place small circles of parchment paper (or muffin liners) in the bottom of each cup.
  4. Add 1 tsp (5ml) of flour into each muffin cup and coat. Tap out any extra.
  5. In a mixing bowl, add BC Sour Cream, sugar, BC Canola Oil, BC Egg, and vanilla and whisk until well combined.
  6. Sift in flour, cocoa, baking powder, baking soda, and sea salt. Add BC Milk and mix in with a wooden spoon.
  7. Fill muffin tin cups 50%.
  8. Bake cakes for 12 – 14 minutes or until a cake tester comes out clean.
  9. Allow to cool for 5 minutes before removing cakes from the pan. Allow to cool for 10 minutes more.
  10. 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.
  11. Meanwhile, add hot cream to chocolate and mix with a stainless-steel spoon until fully melted and combined.
  12. Level out all cakes (cut off bulging muffin tops). Place 1 tbsp (15 ml) strawberry preserves on half of the cakes.
  13. Take the remaining half of the cakes and invert them on top of the others so that the preserves are in the middle.
  14. Place a sheet of parchment paper underneath a wire rack on the counter. Place mini cakes on the wire rack.
  15. Evenly pour desired amount of ganache on top of each cake.
  16. Gently remove the coated cakes to a tray and refrigerate for 10 minutes.
  17. Garnish as desired.
  18. Serve with BC Vanilla Ice Cream.

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