Sour cream chocolate cake
Bored of the old flavors or just looking for an adventure in the wilderness? Untamed sour cream chocolate cake for our tastebuds to ride on!
As I most recently have some time, I was searching on the web the other day. In search of fresh, exciting ideas, inspiring meals that I’ve never used before, to treat my family with. Looking for a long time but couldn’t come across lots of interesting things. Just before I thought to give up on it, I came upon this tempting and simple treat by luck on Suncakemom. It looked so delicious on its photo, it called for rapid actions.
It absolutely was not difficult to imagine just how it is made, its taste and just how much my husband will want it. Actually, it is rather easy to delight him when it comes to desserts. Yes, I’m a blessed one. Or maybe he is.Anyways, I got into the webpage and simply followed the step by step instuctions that have been coupled with wonderful photographs of the process. It just makes life quite easy. I could suppose it’s a slight effort to take pics down the middle of cooking in the kitchen as you normally have gross hands and so i highly appreciate the time and effort she put in to build this blogpost and recipe conveniently followed.
With that in mind I am inspired to present my personal recipe in a similar way. Appreciate your the thought.
I was tweaking the main mixture to make it for the taste of my family. I’ve got to mention it absolutely was a terrific success. They prized the flavor, the thickness and enjoyed having a delicacy such as this during a stressful week. They basically requested lots more, a lot more. Thus next time I am not going to make the same mistake. I am likely to twin the quantity to keep them delighted.
This Sour Cream chocolate cake was provided to us by SunCakeMom
Pour boiling water into the cup and mix it with the cocoa powder. Do not leave any lump in it then set it aside and wait until it cools down a bit. Mix flour with the baking powder.
Beat egg whites until hard peaks form.
Pour sour cream into the lukewarm cocoa mixture. Mix to get an even, creamy texture.
Slice butter and put it into a mixing bowl to whisk until it becomes almost white and creamy.
Put the yolks one by one into the creamy butter. Add the stevia or sweetener of choice and keep whisking it.
When all of the yolks are in the creamy butter, turn the mixer to low speed and add the cocoa sour cream mixture.
Add the flour bit by bit too.
Mix each addition just until incorporated completely.
Carefully fold in the beaten egg whites.
Once it gets a homogeneous texture pour batter into the prepared tray.
Place it into the 350°F / 180°C preheated oven for 40 minutes to bake.
When it’s baked transfer the cake onto a wire rack and let it cool down completely.
Slice room temperature butter and put it into a mixing bowl. Whisk it for about 5-10 minutes to get a light yellow, soft and creamy texture.
Put in stevia or sweetener of choice and cocoa powder then keep mixing until incorporated with the butter cream evenly.
When chocolate is melted take the bowl off the steam and let it cool a bit before folding it into the butter cream. It’s important not to pour hot chocolate into the butter mixture as it can spoil the whole frosting. (Hot chocolate would melt the butter.)
Beat heavy cream in a different bowl then mix into the frosting too.
If the cake’s top is not flat enough cut its top off.
The base has to be completely cool as it would make the frosting with the butter and cream runny which would be quite sad after all of this hard work.
Put some berries on top for decoration.