Thursday, January 5, 2012
Chocolate sour cream cake with chocolate sour cream frosting
This is from Monica's lovely blog.I love all her recipes and this one is definitely a keeper!A rich,dark,moist and decadent chocolate cake!The frosting(it uses sour cream) is from a different recipe in the same blog.I wanted to use my leftover sour cream before expiry.I however had to add more icing sugar to the frosting to convert it from the pourable to the spreadable consistency! But as she said,any frosting works well with this cake or it can be enjoyed plain as well.Go on and give it a try..Its awesome!
Linking this to Cakes,Cookies and Desserts event at Spice and Sugar Tales
Chocolate sour cream cake
(This recipe makes a really huge cake.I halved the recipe)
* 1 cup unsalted butter, softened at room temperature
* 3 cups light brown sugar, packed
* 4 eggs
* 2 teaspoons pure vanilla extract
* 3/4 cup unsweetened cocoa powder
* 1 tablespoon baking soda
* 1/2 teaspoon salt
* 3 cups sifted cake flour
* 1 1/3 cups sour cream
* 1 1/2 cups hot coffee
Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin.
Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven.
Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
Chocolate sour cream frosting
* 12 ounces bittersweet or semi sweet chocolate, chopped
* 1 stick (4 ounces) unsalted butter
* 2 tbsp light corn syrup
* ¼ cup half-and-half at room temperature
* ½ cup sour cream, at room temperature
Melt the chocolate with the butter and corn syrup in a double boiler over barely simmering water. Remove from the heat and whisk until smooth.
Whisk in the half-and-half and sour cream. Use while still soft.
NOTE: This was too soft for me so I added icing sugar until I got the consistency right.