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 was looking on the web last week. Attempting to find fresh, challenging thoughts, inspiring recipes that We have never tried before, to treat my family with. Looking for quite some time unfortunately couldn’t discover lots of interesting things. Just before I wanted to give up on it, I discovered this delicious and easy treat simply by chance. The dessert looked so scrumptious on its image, that called for prompt actions.
It was not difficult to imagine just how it’s created, how it tastes and how much boyfriend is going to love it. Mind you, it is quite easy to keep happy the guy in terms of puddings. Anyways, I got into the site: Suncakemom and simply used the simple instuctions that have been combined with superb photographs of the procedure. It just makes life less difficult. I can suppose it is a slight inconvenience to take photographs down the middle of cooking in the kitchen because you will often have sticky hands so I really appreciate the effort and time she devote to make this blogpost .
With that said I am encouraged presenting my own formulas in a similar fashion. Appreciate your the thought.
I was fine tuning the main formula create it for the taste of my family. I have to mention it absolutely was an awesome outcome. They prized the flavour, the overall look and loved getting a treat such as this during a stressful workweek. They basically demanded more, many more. Thus next time I’m not going to commit the same mistake. I am likely to twin the quantity .
The origanal Sour cream chocolate cake recipe 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.