• On Oct, 14, 2020
•  lady
•  Recipes

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 recently have some time, I had been browsing on the web the other day. On the lookout for new, stirring ideas, inspiring recipes that I have never tried before, to surprise my loved ones with. Hunting for a while yet could not discover lots of interesting things. Right before I thought to give up on it, I came upon this yummy and easy dessert simply by luck on Suncakemom. It seemed so fabulous on its photo, it required urgent actions.

It had been not difficult to imagine just how it’s created, its taste and just how much my hubby will probably love it. Mind you, it is very simple to delight the man in terms of desserts. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I got into the webpage and used the simple instuctions that were combined with nice pics of the procedure. It just makes life faster and easier. I could suppose it is a bit of a hassle to shoot snap shots in the midst of cooking in the kitchen because you usually have sticky hands so I highly appreciate the time and energy she put in for making this blogpost and recipe conveniently followed.

Having said that I am encouraged presenting my own, personal formulas in a similar way. Thanks for the idea.

I was tweaking the original mixture to make it for the taste of my family. I’ve got to tell you it absolutely was a great success. They loved the flavour, the structure and enjoyed getting a sweet such as this in the middle of a busy week. They ultimately requested lots more, more and more. So next time I’m not going to make the same mistake. I am gonna multiply the quantity to keep them pleased.

This is based on the Sour cream chocolate cake from SunCakeMom

Pastry

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.

Separate eggs.

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.

Frosting

Melt chocolate.

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.

Assembly

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.