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December 29, 2011 13 Comments

Sour Cream Chocolate Cake with Almond Buttercream and Toasted Coconut



I did it again.  I posted another unhealthy dessert.  Sorry guys, but it was Christmas!  I promise though once the holidays are over I will be back to posting healthier treats.christmas 123
I have so many people to please with my holiday treats that I can’t exactly trim down the fat, ya know?  People get nasty if they don’t get a full fat cake this time of year, especially my nieces who call me out if my desserts aren’t up to par.christmas 133
And now I introduce to you – a mistress.christmas 139
Yes, you heard me.  A mistress!  She is a beauty, impeccable, and perfection.  She has the ability to seduce anyone from across the room, and well, let’s just say, we were all seduced and ate a slice or two. The chocolate cake itself reminds me of a little sexy black lingerie and the almond buttercream as the lady. Bad analogy? I try.christmas 124
This is the very last recipe of 2011 – Sour Cream Chocolate Cake topped with Almond Buttercream and then finished off with Toasted Coconut and Almonds.  Yeah, it is really as amazing as it sounds.christmas 155
And now some warnings:
If you are not a fan of Almonds/Amaretto – skip using the Almond Extract and opt for Vanilla Extract instead.  In addition, although everyone loved the cake, a few family members mentioned the amaretto was a bit strong, so you can either lower the almond extract amount or just use vanilla extract or even a combination of both.  christmas 160


NUTRITION:
Although very high in fat, this cake is pretty high in protein and fiber due to the use of Dutch Processed Cocoa Powder.



MODIFICATIONS I MADE:

  • I didn’t make any modifications to the cake portion of this recipe. 
  • I didn’t use the frosting suggested in the original recipe of the cake, instead I made my own Almond Buttercream and topped it off with Toasted Coconut. 


APPROXIMATE NUTRITION PER SERVING
(yields 16 slices – since the fat and calories are insanely high in this recipe, I served up smaller slices.)

  • Calories: 622 cals
  • Fat: 33.5 g
  • Saturated Fat: 15 g
  • Carbs: 83 g
  • Protein: 5 g
  • Fiber: 5 g


SOUR CREAM CHOCOLATE CAKE
 (adapted from Smitten Kitchen)
~ yields 16 slices @ 350 degrees using a 2 – 9” baking trays
~ fat and calories were not reduced in this recipe.


INGREDIENTS:

  • All Purpose Flour – 2 cups
  • Sugar – 2 1/2 cups
  • Rademaker Dutch Processed Unsweetened Cocoa Powder – 3/4 cup  (else use Unsweetened Cocoa Powder)
  • Baking Soda – 2 tsp
  • Salt – 1 tsp
  • Canola Oil – 1 cup
  • Sour Cream – 1 cup
  • Water – 1 1/2 cups
  • Distilled White Vinegar – 2 tbsp
  • Vanilla Extract – 1 tsp
  • Eggs – 2


DIRECTIONS:

1. Preheat the oven to 350 degrees.blondies 073

2. Grease 2 baking trays.red velvet cake 289
3. In a large bowl, combine the dry ingredients – flour, sugar, cocoa powder, baking soda, and salt.red velvet cake 292
4. Gently whisk.red velvet cake 293
5. Add the oil and sour cream.red velvet cake 296
6. Combine until all the ingredients are incorporated.red velvet cake 299
7. Gradually add the water – do this in 3 batches.  Mix in between.  red velvet cake 300
8. This is what you should have.red velvet cake 303
9. Add the eggs, vinegar, and vanilla.  red velvet cake 306
10. Pour the batter into the 2 baking trays.red velvet cake 308
11. Into the oven for 30 to 35 minutes.  I baked my cakes for 35 minutes.red velvet cake 310
12. This is what you should have.  So good and moist.red velvet cake 316

ALMOND BUTTERCREAM (FULL FAT)

~ yields enough to frost a 2 tier cake


INGREDIENTS:

  • Unsalted Butter – 2 sticks (room temperature)
  • Confectioners Sugar – 4
  • Milk 1% Low Fat – 3 to 4 tbsp (start with 3 and use more as need be)
  • Almond Extract – 3 tsp  (if you aren’t a huge fan of Amaretto, use 1 or 2 tsp, or just use vanilla extract instead)

Garnish

  • Toasted Coconut – for garnish
  • Toasted Sliced Almonds – for garnish


DIRECTIONS:
1. Combine the butter, confectioners sugar, and almond extract.  Add milk as need be – start with 3 tbsp and add more as needed.  The frosting may be a little sweet, this is okay since it will combine with the chocolate cake.
red velvet cake 313red velvet cake 319


2. Frost the cake.  Don’t worry about the imperfections, they will be covered.christmas 002

3. Cover with toasted coconut.  christmas 004
4. Final touch – top with a few toasted almonds.christmas 105

OVERALL RATING:
5 / 5
christmas 169This is undeniably the best chocolate cake I’ve ever made, even better than Beatty’s Chocolate Cake – YES!  It is so intense, so rich in that cocoa flavor because I used Dutch Processed Cocoa which I highly recommend.  In addition, this cake is sooooo moist – it consists of oil, water, sour cream, and vinegar, all the ingredients which contribute to a super moist cake.  Also, this cake holds up really well for about 4 days, and can easily serve about 20 people with lots of leftovers. 



And now I’ll fill you in on the Almond Buttercream.  Personally, I loved the amaretto flavor all over my chocolate cake, however many members of my family weren’t shy to let me know the amaretto overpowered the cake and took away from the coconut.  I used 3 tsp of Almond Extract, so I strongly suggest reducing the amount to 1 or 2 tsp.  In addition, if you aren’t a fan of amaretto, please do not use it, instead opt for Vanilla Extract.  You can even use a teaspoon of each extract – the almond and the vanilla. 


Lastly, I topped this divine cake with toasted coconut and toasted almonds.  The toasted coconut flakes looked like snow which makes it the perfect cake for a winter gathering.  Please let me know how this turned out for you if you make this. 


TELL ME: What are your plans for New Years?  What is your New Years Resolution, that is if you have one?

Recipes You Will Love:

Beatty’s Chocolate Cake… the BEST Chocolate Cake EVER! (REDUCED Fat & 320 Calories) Award Winning Carrot Cake with Toasted Coconut Cream Cheese Frosting (252 Calories) Chocolate Pudding Cake (REDUCED FAT & 263 Calories) The Cake to Heal A Broken Heart… Hummingbird Cake! (REDUCED FAT & 366 Calories)

Filed Under: Chocolate, Coconut, Recipes, Uncategorized Tagged With: Cakes, Chocolate, Coconut, Desserts Full Fat, Frostings, Holiday Recipes, Recipes, Sour Cream, Winter Recipes

Previous Post: « Christmas 2011!
Next Post: Friday's Favorite Things – 12.30.11 »

Reader Interactions

Comments

  1. faseela says

    December 29, 2011 at 10:29 am

    fabulous… yummy cake

    Reply
  2. [email protected] Happily Ever Healthy says

    December 29, 2011 at 3:45 pm

    I could totally use a piece of this cake right now! Looks delicious! I hope your week is going well, it is almost friday!

    Reply
  3. Anonymous says

    December 30, 2011 at 9:28 am

    This cake looks amazing, I have to try it one day JC

    Reply
  4. sweetpeaskitchen.com says

    January 3, 2012 at 12:18 am

    This cake looks fabulous!! I am a fan of anything with coconut! 🙂 Happy new year!

    Reply
  5. honeywhatscooking says

    January 4, 2012 at 8:29 pm

    Thanks guys – this cake rocks!

    Reply
  6. ...loufoque citrouille says

    January 27, 2012 at 8:30 pm

    hey….grt recipe…hoping to try it soon….but a quick question before I do….there seems to be some cream stuffing in the middle of the cake – you can see that in the slice view of the cake…but i dont see any steps in ur recipe to create the middle layer of the cake…can u pls clarify if a step has been missed in this recipe???

    Reply
  7. honeywhatscooking says

    January 27, 2012 at 8:32 pm

    @loufoque citrouille – Thanks! If you go to the following section "ALMOND BUTTERCREAM (FULL FAT)" – once I make the frosting, I frosted the 2-tier cake. For tips on how to frost, please go here – https://www.honeywhatscooking.com/2010/12/cake-to-heal-broken-heart-hummingbird.html

    Scroll down for images.
    Hope this helps.

    Reply
  8. Alexandra Yaszemski says

    May 7, 2012 at 4:36 pm

    This cake looks amazing. I am going to try the recipe tonight! Perfect for my friend's birthday (she loves chocolate and coconut).

    I will attempt to make a few substitutions since a few people at my work don't eat eggs. I will let you know how it goes!

    Reply
  9. honeywhatscooking says

    May 7, 2012 at 7:47 pm

    @Alexandra Yaszemski – I would be careful with the egg substitution on this cake. Let me know how it goes.

    Reply
  10. Anonymous says

    May 29, 2013 at 2:52 pm

    OMG !!! This cake is amazing. Made it last night for our Anniversary. Super moist, and amazing taste. Thanks for the recipe, and step by step pics. I tried to share pic on instagram with you, but apperently i dont know what i am doing.

    Komal

    Reply
    • honeywhatscooking says

      May 29, 2013 at 7:05 pm

      Thanks Komal. Happy Annivesrary! I'm so glad this cake worked out for you. It's crazy moist! Awww.. i'm honeywhatscooking on Instgram. Did you add the almond extract in the buttercream?

      Reply
  11. Mustafa Hafeez says

    January 1, 2014 at 10:40 pm

    Hi! first i'd like to congratulate you on this mazing forum! you should publish a book or something you're amazing! Just a quick question about this recipe though. It says to heat the oven to 350 degrees is that in farenheit or Centigrade? Sorry for the stupid question but 350 C sounded a bit too high. Really want to try this out asap.

    Reply
    • honeywhatscooking says

      January 2, 2014 at 4:17 am

      Thanks Mustafa, I appreciate it. It's 350 degrees Fahrenheit, definitely NOT Celsius. Hope it turns out okay.

      Reply

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