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Chocolate cake with sour cream — a favorite combination of flavors

But not only with cocoa you can make a dark sponge cake with sour cream, sometimes melted chocolate is added to the dough. But to find a complete recipe with chocolate is extremely difficult, as it is a rarity.

In addition, chocolate strongly weights the dough and makes it less airy. But I will try to tell about those and other types of biscuit cakes, richly flavored with sour cream.

Chocolate Cake with Cocoa Powder Sour Cream

For the preparation of biscuit with cocoa powder, it is not necessary to bother much, since only cocoa is added to the usual ingredients.

What will it take to make a chocolate cake with sour cream:

  • Flour of the highest quality — 200 — 220 gr .;
  • Cocoa powder — 1/3 st .;
  • 3 eggs;
  • Sugar sand — 1 tbsp .;
  • Soda — 1 tsp;
  • Sour cream — 400 gr .;
  • Dark chocolate — 1 tile;
  • Strawberry berries — 200 gr. for decoration.

On the night before baking, we put sour cream in order to remove excess moisture on the construction of a colander and gauze or fine cotton — paper fabric. This procedure in the common people is called sour cream weighing. The fatter the fermented milk product, the less liquid to stand out from it.

So when buying sour cream, be sure to pay attention to its fat content, which should be at least 25%. But at the same time, I do not advise you to take a thick village sour cream for the cream, because whipping will result in butter, which is quite dense for any biscuit and requires the addition of a more liquid product.

We start cooking chocolate cake, as well as any biscuit with the separation of eggs into yolks and whites.

Protein whip with a quarter cup of sugar until resistant peaks, the yolks, you can simply grind with sugar until a white air mass is formed. In the yolks also go a quarter cup of sugar. In yolks sift flour, cocoa and soda.

Beat everything thoroughly and begin to spread proteins into the dough. It is possible to mix both masses only with a spoon or a spatula from the bottom up, the use of a mixer is strictly prohibited.

We preheat the oven to 180 degrees and prepare a split baking dish. It should be covered with parchment, but very carefully, so that no creases from the paper can be seen on the cake.

Put the dough in the form and send in the oven for 25-30 minutes. During this time it is necessary to prepare sour cream and cake decorating.

We take the sour cream out of the fridge and turn it over with gauze into a beating bowl.

First, at low revolutions of the mixer, beat the sour cream to the desired thickness, and only then begin to add half a glass of sugar. At that moment, when all the sugar, which assumes the recipe, will visit the sour cream, continue to beat at high speed for another five minutes, after which we remove the cream in the refrigerator.

We are preparing a decoration for our cake.

Separate the fruit from the stalk, wash it and dry it. Cut into thin plastics and leave three four whole berries.

Chocolate rubbed on a coarse grater and also leave to collect the finished dessert.

During the time we were preparing all the decoration arrived in time chocolate sponge cake. It should definitely be cooled, and later cut into two separate cakes.

We saturate the bottom layer with cream, put the top layer and pour over all the remains of the cream again. After that, the recipe is pretty simple decoration.

Large whole strawberries are laid in the middle, and we decorate the sides with slices, more precisely with plastics, pressing each plastic to the cream, as if sticking.

Sprinkle the top with chocolate chips and remove the cooked cake with sour cream in the fridge for at least 4 hours, but it is better if the biscuit spends the night in the cold. In the morning you will get a beautiful dessert, qualitatively soaked with sour cream.

Cake with sour cream based on dark chocolate

Oddly enough, but even if we use chocolate in the dough, it is not complete without cocoa. Since if you want to get a sponge cake after all, any recipe will show that an abundance of chocolate mass made from melted chocolate will make the cakes much heavier and they will be too dense.

In addition, even in the recipe that I would like to submit to your court requires 100 grams. bitter chocolate, and at current prices for this product the recipe will come out almost golden if you increase the amount of chocolate mass.

As the recipe shows you need the following ingredients for cooking:

  • Chocolate 55-72% — 100 g;
  • Butter — 100 g;
  • Sugar powder — 75 gr .;
  • Sugar sand — 100 gr .;
  • Chicken eggs — 5 pcs .;
  • Flour of the highest grade — 100 gr .;
  • Salt — 1 pinch;
  • Lemon zest with half a lemon;
  • Soda — 1 tsp;
  • Cocoa — 4 tbsp. l .;
  • Sour cream — 0.5 l .;
  • Sugar for the cream — 0.5 tbsp.

Since the cream itself is standard, more precisely the classic cream, the main problem in the preparation will arise at the time of making the dough.

For its preparation, we begin the separation of eggs into the protein and yolk parts.

As any recipe for biscuit shows, we start by churning the proteins, slightly salting them with a mixer, knead them to the state of soft peaks, or rather, until the mass stops increasing in volume. After adding 50 gr. sugar and continue to beat up a good density.

Mix the softened butter in another cup, gradually adding sugar powder to it, using the weight of the amount of this product, which the prescription prescribes. Next, whip in the third bowl yolks with 50 grams. Sahara. You must have three different vessels with three components of the dough on your work surface.

After that, finely break the chocolate and drown it in a water bath to a soft state, when all the pieces disperse and get a plastic, almost liquid mass, add the zest from half a lemon, grated on a very fine grater. Remove the chocolate from the bath and begin to pour this mass into the oil component of the dough.

Mix well, and then whip chocolate with butter.

Prepare the dry mix in another cup, for this sift the flour, cocoa and soda in the cup, mix all the dry ingredients. Next to the butter will be yolks and a quarter of proteins.

When you add proteins, then set aside the mixer and knead the dough with a spatula or spoon, so as not to destroy the airiness of the protein mass. After these manipulations, three types of dishes should remain on the table.

In one — a dry mix with flour, in the second whipped proteins, and in the third — the main billet preform.

Now we add dry ingredients to the dough, but not the whole mass at once, but in small portions, since the mass will have to be mixed with a spatula, then small portions are needed that can be easily dispersed without the help of electric kitchen appliances. At the end, add the remaining whipped proteins to the dough in several steps, just gently mixing all the components with a spatula upwards.

Heat the oven to 180 degrees, bake the baking dish with parchment and place the dough into the mold. Chocolate cake with sour cream should be baked for 50-60 minutes with the oven closed.

Since we used too many dishes, it’s time to tidy up in the kitchen and prepare the surface for making sour cream and leave room for the grate to cool the cake on.

Sour cream for impregnation must be pre-weighed.

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Put the prepared sour cream in the bowl for whipping and at low revolutions of the mixer bring it to a thick state. Then you can add sugar and continue to beat until the grains dissolve. Remove the cream in the fridge, remove the finished cake from the oven and leave it to cool for an hour on the wire rack.

Later it is necessary to cut the biscuit into 3 identical layers and soak it with sour cream. The resulting cake is removed in the fridge for the night, as the biscuit turns out to be rather dense and it needs time to thoroughly soak.

In the morning the cake will be ready and can be served with tea. Baking this biscuit requires not so much effort as a huge amount of used utensils. But all efforts will be rewarded with a pleasant and tasty piece of dessert.

You can decorate the top with ripe cherries, which go well with sour cream, as well as chocolate cake flavor.

By the way, the chocolate flavor perfectly combines sour lemon slices, as well as red wine.

But wine can be served to the festive table along with a piece of chocolate cake cake.

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