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Sour Cream Chocolate Cake With Cherry Vanilla Yogurt Sauce

Green.Valley.Organics's picture
Ingredients
  Unbleached all purpose flour 1 3⁄4 Cup (28 tbs)
  Sugar 1 2⁄3 Cup (26.67 tbs)
  Cocoa powder 3⁄4 Cup (12 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Butter/Non hydrogenated butter alternative like earth balance 2⁄3 Cup (10.67 tbs), softened
  Sour cream 2 Cup (32 tbs)
  Eggs 2 Large
  Vanilla extract 2 Teaspoon
  Almond extract 1 Teaspoon
  Semi sweet chocolate chips 1 Cup (16 tbs)
For chocolate frosting glaze
  Butter/Non hydrogenated butter alternative like earth balance 3 Tablespoon
  Cocoa powder 2 Tablespoon
  Lactose free milk/Soymilk 3 Tablespoon
  Confectioners sugar/Powdered sugar 1 Cup (16 tbs)
For cherry vanilla yogurt sauce
  Vanilla yogurt/Wildflower honey redwood hill farm yogurt 12 Ounce (2 containers, 6 ounce each)
  Vanilla bean 1 , scraped
  Chopped dark cherries 1 Cup (16 tbs) (fresh or frozen)
  Almond extract 1⁄2 Teaspoon
Directions

1. Preheat oven to 350°F. Grease and flour bundt pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
3. In a separate bowl, combine butter, sour cream and eggs, beating with a hand or stand
mixer until smooth.
4. Mix wet and dry ingredients together, and beat with a hand or stand mixer for 3 minutes.
Pour batter into prepared pan and bake 50 to 55 minutes, until a wooden skewer inserted
into the cake comes out clean. Cool before removing from pan.
5. While cake cools, melt butter in a small saucepan over medium heat. Stir in cocoa and milk
until smooth. Remove from heat, add confectioners sugar and almond extract and beat using a stand or hand mixer until silky smooth. Drizzle over top of cooled cake. Allow to set before serving.

To make the Cherry Vanilla Yogurt Sauce, whisk together yogurt, vanilla bean paste, cherries and almond extract. Refrigerate until needed.

Chef's Tip: How to Scrape a Vanilla Bean
Slice the vanilla bean horizontally down the middle. Using a paring knife, scrape out the vanilla bean seeds from inside the sliced pods. Instead of discarding the used vanilla bean pods, tuck them into a cup or two of granulated sugar in a covered container. Allow to sit for a week or so and enjoy vanilla-scented sugar in coffee, hot chocolate, baked goods, sprinkled over sugar cookies, and more.

PER SERVING: 376 CAL; 7G PROT; 12G TOTAL FAT (12G SAT. FAT); 60G CARB; 76MG CHOL; 276MG SOD; 3G FIBER; 34G SUGARS

This recipe was contributed by Green Valley Organics. To learn more about then visit www.greenvalleylactosefree.com.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Story
Rich, chocolaty and decidedly decadent, our no-fail sour cream chocolate cake is oh-so-moist and lactose free (thanks to our silky sour cream) and begs for a fork when topped with sweet-n-tangy cherry vanilla yogurt sauce. Share a heart-shaped cake with your Sweetheart on Valentine's Day. Going gluten free? Simply substitute your favorite gluten-free all-purpose baking mix and one teaspoon xanthan gum for the all- purpose flour.

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