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 had been browsing on the internet last week. Looking to find new, stirring ideas, inspiring meals that We have never used before, to amaze my family with. Looking for a long time yet could not discover any interesting stuff. Just before I wanted to give up on it, I ran across this fabulous and simple treat by chance. It looked so yummy on its photo, it required rapid actions.
It had been not so difficult to imagine how it is created, its taste and just how much boyfriend will probably enjoy it. Mind you, it is extremely easy to impress him when it comes to treats. Anyways, I visited the site: Suncakemom and then followed the step by step instuctions that had been accompanied by nice photos of the procedure. It just makes life much easier. I can suppose it is a slight inconvenience to shoot pics in the middle of cooking in the kitchen because you ordinarily have sticky hands and so i pretty appreciate the commitment she put in to make this post .
Having said that I am inspired presenting my own recipes in the same way. Thanks for the concept.
I was fine tuning the main recipe to make it for the taste of my loved ones. I have to say that it was a great success. They loved the flavour, the consistency and loved having a treat like this in the middle of a busy week. They quite simply asked for even more, a lot more. Thus next time I’m not going to make the same mistake. I am likely to twin the quantity .
Sour cream chocolate cake first posted on 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.