Comments on: What is an alternative to using sour cream in a chocolate cake recipe?

By: David H

David H — Sat, 24 Apr 2010 15:28:59 +0000

I am a former chef from canada and it is possible to leave it out, I would use a bit more cocoa or melted dark chocolate, the sour cream just is used to activate the leavening agents, and for a lactose intolerent person then use the chocolate product, I do not like applesauce it doe leave a bit of a after taste, strained prunes make it nice even date puree.
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By: Lynn

Lynn — Sat, 24 Apr 2010 15:12:59 +0000

plain yogurt
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By: Arisa

Arisa — Sat, 24 Apr 2010 14:41:59 +0000

i saw a program where the chef substitute butter and cream with blended beet root added to a chocolate muffin recipe to make it moist.
The tv show was millionaire supermarket recipes or something.
I never tried it myself bec it sounded a little wierd but it was shown by an actual chef.
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By: C.M. C

C.M. C — Sat, 24 Apr 2010 14:14:59 +0000

Sour cream, in chocolate cake? Not in my chocolate cake you don’t, and not in my kitchen. But guess what? I was given this tin of swiss chocolate powder to make hot chocolates. I experimented with it, and used it in making a chocolate sponge cake, Ashliegi, it blew my mind, one of the best flavored chocolate cakes I have tasted.

No I didn’t use sour cream, went the old traditional way.

Chris
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By: Amy W

Amy W — Sat, 24 Apr 2010 13:24:59 +0000

Here is a substitute for sour cream but im not sure you can use it in a cake. It says you can use it in any recipe so its worth a shot.

http://vegetarian.about.com/od/guideproductpicks/qt/vegansourcream1.htm
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By: tabitha

tabitha — Sat, 24 Apr 2010 13:13:59 +0000

applesauce works good
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