Here is the story on this chocolate sour cream cake recipe:
My son wanted a chocolate cake for a while now. He wanted something tangy, so this chocolate sour cream cake recipe seamed just right. I baked it, decorated it, took some of photos for you guys, and put it in the fridge.
I picked him up from school and my son declared right away in the car, that he will not finish his homework today. Basically, we ended up fighting a little in the car.
He came home, rather unhappy. I also made lentils for dinner, not one of his favorites, so that just added to his mood. I wanted him to eat his food, so I told him to open the fridge. He did, but didn’t look. I told him to look inside, he did, and then finally his eyes got wide with joy and the day was rescued.
He ate his lentils (even said he liked them) and then dived into a big piece of my chocolate sour cream cake. In the end, this sour cream chocolate cake rescued the day from being somewhat unpleasant.
So, if your day goes south, try this chocolate sour cream cake recipe and just maybe, the day will be saved, and you will see your loved one smile.
If you use this chocolate sour cream cake recipe, I kindly ask you to drop a comment or two at the bottom of this page or “like me” on Facebook. That way the word will spread and my website will grow as I get more motivated by feedback from you guys out there in the World Wide Web!
Tip: For an easy and quick version of this chocolate cake, just cut the baked cake horizontally in half, smear the bottom layer with some sort of sour tasting jelly (cranberries, red or black currants, raspberries – not too sweet, or blackberries). Sprinkle with powdered sugar and you are done!
Ingredients for the cake:
Ingredients for the chocolate filling and frosting:
1. Preheat the oven to 175°C (350°F)
2. Grease with vegetable shortening the bottom of 9” (24 cm) baking pan and line with baking paper. Grease the paper and the sides and sprinkle a spoonful of flour onto the bottom. Shake the pan to distribute the flour evenly. Discard any leftover flour. Set aside.
1. Mix the flour with sugar, salt, baking powder, and baking soda on low for 1 minute.
2. Whisk egg yolks, sour cream, vanilla and cocoa.
3. Add butter to dry ingredients and mix on low for 30 seconds.
4. Gradually add the egg – cocoa mixture and mix on high until all is incorporated, about 1 minute. Scrape the sides and mix for couple seconds again.
5. Pour into a prepared pan.
6. Bake for 40 minutes or until the tester comes out clean.
1. Melt the chocolate in a double boiler suspended over simmering water or in a microwave (melting chocolate in a microwave). Cool it to room temperature.
2. Mix the melted chocolate with sour cream and add the powdered sugar. Refrigerate until you are ready to use it.
3. Let the cake cool off for 10 minutes in the pan on the rack. Loosen the sides with a spatula and invert onto a greased wire rack. Let it cool off completely. Wrap it air tight until you are ready for decorating.
Tip: I use a spring form and to cool off completely I take the ring away and let the cake sit on the bottom of the form until it cools off completely. That way I don’t have to wash the wire rack. Then I invert the chocolate cake onto my cake plate, take off the baking paper and have a beautiful even top.
1. Cut the cake horizontally into two layers using a cake cutter or a long serrated knife.
2. Cut 4 strips of baking paper and form a square on your cake plate. Place one layer on top.
3. Use 1/3 of the chocolate ganache and spread on top of the bottom layer.
4. Cover it with the second layer and frost the top with another 1/3 of the chocolate icing.
5. Use the remaining 1/3 of the chocolate frosting to ice the sides of the cake.
6. Place the bittersweet chocolate in a warm oven for 1 minute (or less) and shred it using a potato peeler. Sprinkle on top and ENJOY!
Tip: If you like to decorate cakes with chocolate shavings, then I recommend melting around 400g (14 oz.) and then pouring it to a rectangular box and cooling it off in a fridge. That way you have a block of your favorite chocolate and shredding chocolate becomes a piece of cake (or at least easier). I found that a regular bar of chocolate breaks often and you end up with a lot of waste and a mess. Chocolate still needs to be warmed up in an oven, since this is where it gets its elasticity and rolls into nice curls.
I hope that you will enjoy this chocolate sour cream cake recipe as much as my son did!
PS. I calculated how much this cake costs in Germany, and it is just under 10€.
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