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 had been looking on the internet last week. On the lookout for new, fascinating tips, inspiring recipes that I have never tasted before, to delight my family with. Looking for quite some time but could not discover any interesting stuff. Just before I thought to give up on it, I found this yummy and easy dessert simply by chance. The dessert looked so yummy on its image, that required urgent actions.
It was not so difficult to imagine how it is created, how it tastes and just how much my husband is going to want it. Actually, it is extremely simple to delight him in terms of treats. Anyways, I went to the webpage: Suncakemom and then used the step by step instuctions that were coupled with great photographs of the operation. It really makes life less difficult. I can imagine that it’s a slight inconvenience to shoot photographs in the middle of baking in the kitchen as you usually have sticky hands therefore i really appreciate the effort and time she placed in to build this blogpost .
With that in mind I am empowered presenting my very own recipe in the same way. Thanks for the concept.
I had been tweaking the main formula to make it for the taste of my family. I’ve got to mention it absolutely was an incredible success. They loved the flavour, the structure and loved getting a sweet like this during a stressful workweek. They basically asked for more, more and more. So the next occasion I’m not going to make the same mistake. I’m likely to twin the volume .
There are more Sour cream chocolate cake at 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.