Despite the recent influx of chocolate-covered features here on BitterSweet, I swear the trend is entirely unintentional. Given the festive season that’s upon us, I’d much rather share treats infused with bright spices, sweet winter fruits, and hearty whole grains. The catch here is that I’m typically not baking for myself, but for others, and there are quite a few picky eaters on my list. While you can never please everyone, you can bet I’m still going to try.

Eliminating the Most Polarizing Flavors Means:

• Most nuts and dried fruits are out.
• Anise and clove are incredibly polarizing flavors.
• Nothing with booze for the staunch non-drinkers.
• Vegetable-haters object loudly to pumpkin in any format, which means that butternut and sweet potatoes are also out.

What, then, is left in the average baker’s arsenal?

Chocolate.

Everyone loves chocolate, aside from liars and the mentally unstable. This one is nothing new, and in fact, is quite a throw back. Pilfered from my mother’s recipe box on a recent visit, this classic chocolate cake is brought to you by my Great Nana Blanche. I never met the woman, but clearly, she knew how to cook for a crowd. Easily modified to yield layers, cupcakes, or a bundt, the basic formula never disappoints.

If you’re also going crazy trying to make something special for a number of picky eaters, take a hint from the classics. Sometimes, you just can’t beat a tried-and-true, old-fashioned chocolate cake. There’s a reason why those recipes have survived through so many years.

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Yield: Makes 6 - 8 Mini Bundt Cakes

Great Nana Blanche's Sour Cream Chocolate Cake (Veganized)

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This tried-and-true, old-fashioned chocolate cake has been handed down through my family through generations. I simply veganized to to keep up with modern demands and ingredients.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/2 Cup Vegan Butter
• 1 Cup Granulated Sugar
• 1/2 Cup Vegan Sour Cream
• 1/4 Cup Plain Vegan Yogurt
• 1 Teaspoon Vanilla Extract
• 1 1/2 Cups All-Purpose Flour
• 1/3 Cup Cocoa Powder
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1/2 Cup Hot Water
• Simple Chocolate Glaze (Optional)

Instructions

1. Preheat your oven to 350 degrees and lightly grease your baking vessel of choice.*
   
2. In the bowl of your stand mixer, cream together the vegan butter and sugar until smooth and fluffy. Add in the sour cream, yogurt, and vanilla, mixing until homogeneous. Pause to scrape down the sides of the bowl with a spatula as needed to ensure that all the ingredients are fully incorporated.
   
3. In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the hot water. Mix just until smooth.
   
4. *You have many options for the final shape of this cake, and all are equally delicious! Simply adjust the baking time accordingly:

• 9×5 loaf pan = 45 – 50 minutes
  
• 12 – 14 cupcakes = 16 – 18 minutes
  
• 8 layer cake round = 30 – 35 minutes
  
• 10-cup bundt pan = doubled recipe, baked for 60 – 70 minutes
  
• 6 – 8 mini bundts = 20 – 25 minutes
  

1. Let cool completely before glazing, if desired.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Kite Hill Greek Style Plain Unsweetened Yogurt
• 
  European Style Cultured Vegan Butter
• 
  Gourmet Baking Cocoa - Rodelle Kitchen

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 338Total Fat: 15gSaturated Fat: 5gTrans Fat: 2gUnsaturated Fat: 9gCholesterol: 1mgSodium: 311mgCarbohydrates: 47gFiber: 1gSugar: 27gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.