• On Nov, 04, 2024
•  ladyrecipes
•  Recipes

Sour Cream Chocolate Cake With Candied Walnuts

Sour Cream Chocolate Cake

Sour cream chocolate cake is a rich and decadent dessert that’s beloved for its moist texture and intense chocolate taste. The addition of sour cream to the batter creates a gentle, tender crumb that is both scrumptious and satisfying. This cake is a basic for a cause, and it’s positive to impress any crowd. When you add candied walnuts to the combination, you get a perfect candy and salty balance, which is even more delightful.

Ingredients for Sour cream chocolate cake recipe Cream Chocolate Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 3/4 cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup buttermilk

• half cup sour cream

• half of cup vegetable oil

• 2 massive eggs

• 1 teaspoon vanilla extract

• 1 cup boiling water

Ingredients for Candied Walnuts:

• 1 cup walnut halves

• half of cup granulated sugar

• 1/4 cup water

This recipe yields a scrumptious cake, and you may enjoy the sweet and salty combo of sour cream chocolate cake with candied walnuts.

Sour cream chocolate cake is a decadent and moist dessert that’s beloved for its wealthy chocolate flavor and tender crumb. The addition of sour cream provides a tangy and creamy notice that complements the sweetness of the chocolate, making a well-balanced flavor profile.

Candied walnuts add a delightful crunch and nutty taste to the cake, offering a textural distinction that enhances the overall eating expertise.

To make this cake, you will want the following gear:

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Electric mixer
• 9×13 inch baking pan
• Spatula
• Parchment paper
• Cooling rack

The cake batter is made by combining dry elements such as flour, sugar, cocoa powder, baking soda, and salt with moist ingredients such as eggs, sour cream, and melted butter. The batter is then poured into a prepared baking pan and baked until a toothpick inserted into the middle comes out clean.

While the cake is baking, the candied walnuts could be prepared. This includes simmering walnut halves in a sugar syrup until they’re coated in a sticky glaze. The candied walnuts are then put aside to chill and harden.

Once the cake has cooled fully, it can be frosted together with your favourite chocolate frosting. The candied walnuts are then sprinkled over the frosting, adding a contact of magnificence and crunch to the completed cake.

Sour cream chocolate cake with candied walnuts is a perfect dessert for any occasion, from an informal gathering to a formal ceremonial dinner. Its rich flavor and pleasant textures are positive to impress your visitors.

Candied Walnuts

Candied walnuts, a candy and crunchy addition to the Sour Cream Chocolate Cake, are a easy yet elegant deal with. They are made by coating walnuts in a sugar syrup, then drying them until they are crispy and caramelized.

To make candied walnuts, you’ll need:

• Walnuts
• Sugar
• Water
• Corn syrup (optional)
• Salt (optional)

The walnuts are first simmered in a syrup made from sugar, water, and corn syrup (if using). The syrup is brought to a boil and then decreased to a thick consistency, coating the walnuts in a candy and sticky glaze. The walnuts are then spread out on a baking sheet to dry, permitting the sugar to crystallize and create the signature crunchy texture.

Candied walnuts are a flexible ingredient that can be used in a big selection of desserts. They are a delicious addition to cakes, cookies, ice cream, and even yogurt parfaits. They can be enjoyed on their own as a wholesome and satisfying snack. The candy and crunchy flavor of candied walnuts enhances the wealthy and decadent flavor of the Sour Cream Chocolate Cake completely.

The candied walnuts are a key component on this decadent dessert, adding a delightful crunch and nutty flavor that completely enhances the wealthy chocolate cake and tangy sour cream frosting. To achieve the perfect candied walnuts, you’ll want a couple of important pieces of equipment:

1. Heavy-bottomed saucepan: A sturdy saucepan is crucial for evenly heating the sugar syrup and preventing scorching. Look for a saucepan with a capacity of at least 2 quarts.

2. Candy thermometer: A candy thermometer is important for precisely measuring the temperature of the sugar syrup, guaranteeing that the walnuts are candied to perfection. Choose a thermometer with a clear and easy-to-read show, and be sure it is calibrated correctly.

3. Wire rack: A wire rack is crucial for allowing the candied walnuts to cool and dry fully. The wire rack helps to advertise airflow and prevents the walnuts from becoming sticky. Choose a rack that is large enough to carry the candied walnuts in a single layer.

4. Parchment paper: Parchment paper is used to line the baking sheet and stop the candied walnuts from sticking. Choose parchment paper that is heat-resistant and non-stick.

5. Baking sheet: A baking sheet is used to hold the candied walnuts whereas they dry. Choose a baking sheet that is large enough to hold the candied walnuts in a single layer.

With these essential pieces of kit, you may be well-equipped to create delicious candied walnuts that will elevate your sour cream chocolate cake to new heights.

Cake Batter

This is a recipe for Sour Cream Chocolate Cake with Candied Walnuts. Let’s get started!

Ingredients:

For the cake:

• 1 half cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 giant eggs
• 1 teaspoon vanilla extract

For the candied walnuts:

• 1 cup walnut halves
• 1/2 cup granulated sugar
• 1/4 cup water

For the frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Instructions:

Make the candied walnuts:

1. In a medium saucepan, mix the walnuts, sugar, and water. Bring to a boil over medium heat, stirring constantly.
2. Reduce warmth to low and simmer for five minutes, or until the sugar has dissolved and the walnuts are coated in syrup.
3. Spread the walnuts on a baking sheet lined with parchment paper and let cool fully.

Make the cake:

1. Preheat oven to 350 levels F (175 levels C). Grease and flour two 9-inch spherical cake pans.
2. In a big bowl, whisk collectively the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk collectively the sour cream, buttermilk, oil, eggs, and vanilla extract.
4. Gradually add the moist ingredients to the dry ingredients, mixing till just mixed. Do not overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clear.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Make the frosting:

1. In a big bowl, cream collectively the butter and powdered sugar till mild and fluffy.
2. Add the cocoa powder, sour cream, and vanilla extract and beat till easy.

Assemble the cake:

1. Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the frosting over the cake layer.
2. Top with half of the candied walnuts.
3. Place the second cake layer on high of the primary layer, and frost the highest and sides of the cake with the remaining frosting.
4. Decorate the top of the cake with the remaining candied walnuts.

Refrigerate the cake for a minimum of half-hour earlier than serving. Enjoy!

Candied Walnuts

A delectable Sour Cream Chocolate Cake with Candied Walnuts is a deal with that may leave your style buds singing. This mixture of wealthy chocolate, tangy sour cream, and crunchy, candy candied walnuts creates a symphony of flavors that’s merely irresistible.

Candied walnuts are a pleasant addition to this cake, adding a layer of textural complexity and a contact of sweetness that complements the chocolate fantastically. Their refined crunch offers a welcome distinction to the gentle, moist cake, creating a truly satisfying experience.

To make candied walnuts, you’ll need:

• 1 cup walnut halves
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 teaspoon salt

Instructions:

1. In a saucepan, combine sugar, water, and salt. Bring to a boil over medium heat, stirring continuously until sugar is dissolved.
2. Add walnuts to the syrup and reduce warmth to low. Simmer for 5 minutes, stirring often, till walnuts are coated in syrup and slightly softened.
3. Remove from warmth and drain walnuts on a wire rack. Allow to chill fully before using.

To elevate your Sour Cream Chocolate Cake, think about incorporating candied walnuts into the batter, the frosting, or each. You can even sprinkle them on top of the finished cake for a visually interesting and delicious garnish.

The potentialities are infinite with candied walnuts, allowing you to customize your Sour Cream Chocolate Cake to your liking. Whether you like a refined hint of walnut taste or a bolder, extra pronounced taste, these sweet and crunchy treats will surely improve your baking expertise.

So, unleash your inside baker and create a masterpiece with candied walnuts, a simple yet elegant ingredient that can rework your Sour Cream Chocolate Cake into a culinary triumph.

Assemble Cake

Sour Cream Chocolate Cake with Candied Walnuts

This recipe is a delicious and simple approach to make a traditional chocolate cake. The sour cream provides moisture and richness to the cake, while the candied walnuts add a touch of sweetness and crunch.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 giant eggs
• 1 teaspoon vanilla extract

For the Candied Walnuts:

• 1 cup walnut halves
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 teaspoon salt

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions:

Make the Candied Walnuts:

1. In a medium saucepan, mix the sugar, water, and salt.
2. Bring to a boil over medium heat, stirring continuously until the sugar is dissolved.
3. Reduce the warmth to low and simmer for five minutes, or until the syrup thickens slightly.
4. Add the walnuts and stir to coat.
5. Cook for 2-3 minutes, or until the walnuts are coated in a skinny layer of syrup.
6. Remove from the warmth and unfold the walnuts on a baking sheet lined with parchment paper.
7. Let cool fully, then chop coarsely.

Make the Cake:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk collectively the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk collectively the buttermilk, sour cream, oil, eggs, and vanilla extract.
4. Gradually add the wet elements to the dry elements, mixing till just combined.
5. Pour the batter into the ready baking pan and bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clear.
6. Let the cake cool utterly within the pan before frosting.

Make the Frosting:

1. In a big bowl, cream collectively the butter and powdered sugar till mild and fluffy.
2. Gradually add the cocoa powder, milk, and vanilla extract, mixing until easy.
3. Spread the frosting over the cooled cake and sprinkle with the candied walnuts.
4. Refrigerate for no much less than half-hour earlier than serving.

Enjoy!

Frosting

A sour cream chocolate cake is a moist and flavorful cake that advantages from the addition of sour cream to the batter. The sour cream adds a tanginess and richness that complements the chocolate perfectly. This cake is usually frosted with a chocolate buttercream frosting.

The candied walnuts are a beautiful addition to this cake, offering a satisfying crunch and nutty taste. The strategy of candying walnuts includes coating them in a sugar syrup and allowing them to dry. This creates a candy and sticky coating on the nuts, making them a pleasant treat.

Here are some of the key components for a sour cream chocolate cake and candied walnuts:

For the cake:

All-purpose flour – Provides structure to the cake.

Unsweetened cocoa powder – Adds the chocolate taste.

Baking soda – Acts as a leavening agent to make the cake rise.

Baking powder – Also acts as a leavening agent.

Salt – Enhances the flavors.

Granulated sugar – Sweetens the cake.

Unsalted butter – Adds richness and moisture.

Large eggs – Bind the components and add structure.

Sour cream – Adds moisture and tanginess.

Vanilla extract – Enhances the flavour.

For the frosting:

Unsalted butter – Adds richness and creaminess.

Powdered sugar – Sweetens the frosting.

Unsweetened cocoa powder – Adds chocolate taste.

Milk – Helps to thin the frosting and make it smooth.

Vanilla extract – Enhances the flavor.

For the candied walnuts:

Walnuts – The main ingredient.

Granulated sugar – Sweetens the walnuts.

Water – Used to make the sugar syrup.

Light corn syrup – Helps to keep the sugar from crystallizing.

The exact proportions of every ingredient will differ relying on the recipe you select, but these are the essential elements of a delicious sour cream chocolate cake with candied walnuts. This cake is a decadent and satisfying dessert that is sure to please everybody.

This decadent cake requires a rich and creamy frosting that enhances the moist chocolate cake and the crunchy candied walnuts. A chocolate buttercream frosting is the right choice, with its velvety texture and intense chocolate taste.

Here’s what you may have to make the frosting:

Unsalted butter, softened: This is the base of the frosting, offering its rich flavor and creamy texture.

Powdered sugar: This adds sweetness and helps to create the graceful consistency.

Cocoa powder: This provides the deep chocolate taste.

Sour cream: This ingredient provides tanginess and moisture to the frosting, making it much more luscious.

Vanilla extract: This enhances the general taste of the frosting, adding a touch of warmth and sweetness.

To make the frosting, you’ll want the following gear:

Stand mixer or handheld mixer: This is important for creaming the butter and sugar collectively, which is the foundation of a good frosting.

Measuring cups and spoons: These are essential for precisely measuring the components.

Spatula: This is used to scrape down the perimeters of the bowl and guarantee all ingredients are nicely combined.

Piping bag and suggestions: These are optionally available but highly really helpful for creating a professional-looking end in your cake. If you don’t have a piping bag, you have to use a spoon or knife to unfold the frosting.

Once the frosting is made, it can be spread on the cake, utilizing a offset spatula for a smooth end. If you need to add an ornamental contact, you can pipe swirls or other designs using a piping bag and tip. And of course, remember the candied walnuts! Sprinkle them generously over the frosted cake for a last contact of sweetness and crunch.

Frost Cake

A Sour Cream Chocolate Cake with Candied Walnuts is a decadent and moist cake that combines the richness of chocolate with the tanginess of sour cream. The candied walnuts add a pleasant crunch and a touch of sweetness.

Here is a detailed recipe for this scrumptious cake:

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Candied Walnuts:

• 1 cup walnut halves
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 teaspoon salt

For the Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 levels F (175 levels C). Grease and flour two 9-inch round cake pans.

2. Make the Candied Walnuts: In a medium saucepan, combine sugar, water, and salt. Bring to a boil over medium heat, stirring till sugar is dissolved. Reduce warmth to low and simmer for 5 minutes. Add walnuts and prepare dinner for 5 minutes, stirring often.

3. Remove pan from heat and transfer walnuts to a parchment-lined baking sheet. Allow to cool utterly. Once cooled, chop into smaller pieces.

4. Make the Cake: In a big bowl, whisk collectively flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk collectively buttermilk, sour cream, oil, eggs, and vanilla extract. Add moist components to dry elements and mix till just combined. Do not overmix.

5. Pour batter evenly into ready cake pans. Bake for 30-35 minutes, or till a toothpick inserted into the middle comes out clear.

6. Let cakes cool in pans for 10 minutes earlier than inverting onto a wire rack to cool utterly.

7. Make the Frosting: In a big bowl, cream collectively butter and powdered sugar until gentle and fluffy. Add cocoa powder, milk, and vanilla extract and beat till clean and creamy.

8. Assemble the Cake: Once cakes are completely cooled, frost one layer with frosting. Sprinkle half of the candied walnuts on top of frosting. Place second cake layer on prime of frosting, and frost the whole cake. Sprinkle remaining candied walnuts on prime.

9. Refrigerate for at least half-hour earlier than serving.

Enjoy your scrumptious Sour Cream Chocolate Cake with Candied Walnuts!

Decorate

Decorate

The fantastic thing about this cake lies in its simplicity. A dusting of powdered sugar, a drizzle of melted chocolate, or a few recent berries are all you should complete the look. Here are some ideas to elevate your presentation:

Powdered Sugar: A basic touch, a light-weight dusting of powdered sugar over the entire cake adds a contact of elegance.

Chocolate Drizzle: Melt some darkish chocolate and drizzle it over the cake in a whimsical pattern. You may even add a number of candied walnuts to the drizzle for a contrasting texture.

Fresh Berries: Place a couple of contemporary raspberries, blueberries, or strawberries around the edges of the cake for a vibrant and refreshing look.

Candied Walnuts: The candied walnuts used within the cake could be scattered across the edges of the cake for an added touch of sweetness and texture.

Whipped Cream: A dollop of whipped cream on top of every slice provides a creamy and decadent contact.

Chocolate Shavings: Use a vegetable peeler to create chocolate shavings and sprinkle them over the cake for a visually appealing and scrumptious contact.

Instructions

1. Prepare the Cake: After the cake has cooled completely, remove it from the pan and place it on a serving plate.
2. Dust with Powdered Sugar: Gently sift powdered sugar over the whole cake.
three. Drizzle with Chocolate: Melt dark chocolate and drizzle it over the cake in a whimsical sample.
four. Add Fresh Berries: Arrange contemporary berries around the edges of the cake.
5. Scatter Candied Walnuts: Sprinkle candied walnuts across the edges of the cake for a touch of texture.
6. Add Whipped Cream: Top every slice with a dollop of whipped cream.
7. Sprinkle with Chocolate Shavings: Use a vegetable peeler to create chocolate shavings and sprinkle them over the cake.

Serve

The Sour Cream Chocolate Cake with Candied Walnuts is a decadent treat that mixes the richness of chocolate with the tanginess of sour cream. The candied walnuts add a pleasant crunch and a touch of sweetness. This cake is ideal for any occasion, whether or not it is a party, a particular gathering, or just a craving for something scrumptious.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 giant eggs
• 1 teaspoon vanilla extract

For the Candied Walnuts:

• 1 cup walnut halves
• 1/2 cup granulated sugar
• 1/4 cup water

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions:

Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the buttermilk, sour cream, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet elements to the dry ingredients, mixing until simply combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or till a toothpick inserted into the center comes out clear.
7. Let the cakes cool within the pans for 10 minutes earlier than inverting them onto a wire rack to cool completely.

Prepare the Candied Walnuts:

1. In a small saucepan, combine the sugar and water. Bring to a boil over medium warmth, stirring continuously until the sugar dissolves.
2. Add the walnuts to the syrup and prepare dinner, stirring sometimes, for 5-7 minutes, or until the walnuts are coated and barely caramelized.
3. Spread the candied walnuts on a baking sheet lined with parchment paper to chill fully.

Prepare the Frosting:

1. In a large bowl, cream collectively the butter and powdered sugar until mild and fluffy.
2. Add the cocoa powder, milk, and vanilla extract, mixing till easy.

Assemble the Cake:

1. Once the cakes are completely cooled, place one cake layer on a serving plate.
2. Spread half of the frosting over the primary cake layer.
3. Sprinkle half of the candied walnuts over the frosting.
4. Place the second cake layer on high of the first layer.
5. Frost the whole cake with the remaining frosting.
6. Decorate the highest of the cake with the remaining candied walnuts.
7. Refrigerate the cake for a minimum of half-hour before serving.