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 currently have a little time, I had been browsing on the web yesterday. In need of fresh, interesting ideas, inspirational meals that I’ve never used before, to delight my loved ones with. Searching for a while but couldn’t come across too many interesting stuff. Just before I thought to give up on it, I stumbled on this delightful and simple dessert simply by accident on Suncakemom. The dessert seemed so tempting
on its pic, that called for urgent action.
It had been not so difficult to imagine how it’s created, how it tastes and how much my husband might love it. Actually, it is rather easy to delight him in terms of puddings. Anyway, I went to the site and used the step-by-step instuctions that had been combined with nice shots of the process. It just makes life rather easy. I could imagine that it is a slight effort to shoot photographs in the midst of cooking in the kitchen as you usually have gross hands so I sincerely appreciate the hard work she placed in to build this blogpost and recipe easily followed.
Having said that I am empowered to present my own, personal recipe in a similar fashion. Appreciate your the concept.
I was tweaking the main formula to make it for the taste of my loved ones. I can tell you it turned out an incredible outcome. They prized the flavor, the thickness and loved having a delicacy such as this during a busy week. They ultimately wanted more, more and more. So the next occasion I am not going to commit the same miscalculation. I am going to double the quantity to make them pleased.
This Sour cream chocolate cake post was made possible by 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.