Sour Cream Chocolate Cake with Cherry Vanilla Yogurt Sauce
|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|
|Butter/Non hydrogenated butter alternative like earth balance||2⁄3 Cup (10.67 tbs), softened|
|Sour cream||2 Cup (32 tbs)|
|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|
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.