Prepare to embark on a culinary journey that will transport your taste buds straight to the charming patisseries of France! This French Chocolate Almond Sour Cream Cake is not just a dessert—it's a luxurious experience that combines rich chocolate, crunchy almonds, and a tangy sour cream base that will make your guests swoon. Whether you're a seasoned baker or a curious home cook, this recipe promises to deliver a show-stopping cake that looks as incredible as it tastes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup chopped almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to remove any lumps and ensure even distribution of dry ingredients.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure complete incorporation.
- Gently fold in the sour cream, mixing until smooth and well combined. The sour cream will add moisture and a subtle tanginess to the cake.
- Gradually add the dry ingredient mixture to the wet ingredients, folding carefully to create a smooth, consistent batter. Mix just until ingredients are combined to avoid overmixing.
- Fold in 1/4 cup of the chopped almonds, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared cake pan, spreading evenly with a spatula. Sprinkle the remaining chopped almonds on top of the batter.
- Bake in the preheated oven for 30-35 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, you can dust with powdered sugar or serve with a dollop of whipped cream if desired. The cake can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough crumb.
- Sifting Matters: Always sift dry ingredients to remove lumps and ensure even distribution of cocoa and leavening agents.
- Toasting Almonds: For enhanced flavor, lightly toast the chopped almonds in a dry skillet before adding them to the batter.
- Checking Doneness: Use the toothpick test, but remember that a few moist crumbs are okay—they indicate a moist cake.
- Cooling is Crucial: Allow the cake to cool completely before adding any powdered sugar or whipped cream topping to prevent melting.
- Storage Tip: Keep the cake in an airtight container at room temperature to maintain its moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 75mg
