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 a little time, I was searching on the internet the other day. In need of fresh, fascinating tips, inspiring recipes that We have never tested before, to astonish my loved ones with. Hunting for a long time yet could not come across too many interesting things. Right before I wanted to give up on it, I discovered this delicious and simple treat by luck over Suncakemom. The dessert looked so delightful on its photo, it required fast actions.
It absolutely was not so difficult to imagine how it’s created, its taste and just how much boyfriend is going to like it. Actually, it is quite simple to please the guy in terms of puddings. Anyways, I went to the website and simply followed the step-by-step instuctions that were coupled with wonderful pictures of the operation. It just makes life quite easy. I could suppose it’s a bit of a hassle to take photos down the middle of cooking in the kitchen because you most often have gross hands therefore i highly appreciate the hard work she devote to build this blogpost .
That being said I am encouraged to present my very own formulas in a similar way. Many thanks the idea.
I had been fine tuning the initial formula to make it for the taste of my family. I can mention it was an awesome success. They prized the flavor, the consistency and enjoyed having a sweet like this in the midst of a hectic week. They basically demanded more, many more. Thus next time I am not going to commit the same miscalculation. I’m likely to double the quantity to make them pleased.
Thanks for SunCakeMom who made the Sour Cream chocolate cake a reaility
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.