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Sour Cream and Yogurt Chocolate Cake with Roasted Macadamia Chocolate Ganache

December 12, 2017

 

 

 

 

 

One 9 inch cake

 

1/2 cup butter

3/4 cup sugar

1/2 cup yogurt

1/2 cup sour cream 

1 egg

1/2 teaspoon vanilla X

1 cup flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 salt

1 1/2 teaspoons coffee instant or like me I used my leftover morning coffee

 

For the topping

 

1 cup heavy cream

1/2 cup sugar

2 Tablespoons butter

1 Tablespoon corn syrup

4 ounces semi sweet chocolate

1 Tablespoon vanilla X

8 oz. macadamia nuts roasted in a pan for just a few minutes

sea salt to sprinkle on top 

 

Cake

Preheat oven to 350 degrees

Spray your 9 in pan, put parchment round in bottom and spray and flour the whole pan

In medium size bowl mix the dry ingredients 

Using a mixer cream the butter and sugar together until fluffy, about 3 minutes

Add egg and mix until combined

Add the sour cream, vanilla, yogurt and the coffee

Mix the flour last and don't over mix just add a little at a time and mix in. 

Pour batter in pan and bake for 30-35 minutes or until a toothpick comes out clean

Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely 

 

 

The topping

 

While cake is cooling 

Use a 2 quart sauce pan, heat at medium high, combine the heavy cream, sugar, butter corn syrup and chocolate

Bring to a boil, reduce heat and stir and stir and stir for 5 minutes. 

After 5 minutes remove the pan form the heat and stir in vanilla X

Cool sauce for 10 minutes and stir in the macadamia nuts

Get your cake ready on a much prettier plate than mine and spoon on the topping, I didn't add it all and served it along side the cake for people to pour on top of cake and ice-cream 

Refrigerate for 1 hour before serving.

 

 

 

I sprinkled on some pink salt at the very end.

 

 

 

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