- Yields: 8 servings
- Preparation: 15 minutes
Ingredients
- 1 cup (125g) all purpose flour, sifted
- 1/3 cup (50g) cocoa powder, sifted
- 1 1/4 tsp (5g) baking powder
- 1/2 tsp (2g) salt
- 6 tbsp (85g) GAY LEA - Unsalted Butter, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/3 cup (75g) GAY LEA - Original Sour Cream
- 1/2 cup (100g) GAY LEA - Chocolate Whipped Cream
- 1 tsp (5g) vanilla extract
Instructions
- Preheat your oven to 350 Degrees F and line one 8-inch cake pan with parchment paper
- In the bowl of a stand mixer with a paddle attachment (or by hand) combine the room temperature butter and sugar. Set to medium speed until light and airy.
- Add in the eggs one at a time making sure to scrape the bowl between each egg
- Add in the sour cream and vanilla and mix until fully incorporated
- Sift together all of the remaining ingredients.
- Add the dry ingredients to the butter mixture and mix on low until combined.
- Fold in the whipped cream gently until full incorporated.
- Pour batter into the prepared baking dish and bake for approximately 22-28 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Let cool completely and then add your favorite icing.
Tips:
