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 a few days ago. Looking for fresh, interesting thoughts, inspiring meals that We have never tasted before, to treat my family with. Hunting for a while but couldn’t come across any interesting stuff. Right before I wanted to give up on it, I stumbled on this tempting and easy dessert simply by chance. The dessert looked so mouth-watering on its photos, it required fast action.
It was easy to imagine just how it is created, its taste and how much my hubby might love it. Actually, it is rather simple to keep happy him in terms of treats. Anyhow, I got into the page: Suncakemom and then used the detailed instuctions which were combined with superb snap shots of the method. It really makes life rather easy. I could suppose it’s a bit of a hassle to take snap shots in the middle of baking in the kitchen as you will often have gross hands so that i highly appreciate the effort and time she devote for making this blogpost and recipe easily implemented.
With that said I am empowered to present my very own formulas in a similar way. Many thanks the thought.
I was tweaking the initial formula create it for the taste of my family. Need to say it turned out a great outcome. They loved the flavour, the consistency and loved getting a delicacy such as this in the midst of a busy week. They quite simply wanted lots more, a lot more. Thus next time I am not going to commit the same miscalculation. I am likely to multiply the quantity .
This Sour cream chocolate cake is from 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.