Such a wonderful and unique ingredient -chocolate. Not only is it so delicious in itself, but you can't even count how many other amazing desserts, pies and cakes you can make with its wonderful taste! Basically, when baking, it is added to the dough in the form of cocoa powder. You can cook a fragrant cream or glaze from it. Along with this combination, cooks often prefer to use sour cream in desserts. And now it will be clear why. The fact is that dry biscuits, shortcrust pastry cakes, puff pastries and many others are very well soaked in cream made from sour cream. This product has a certain percentage of fat and a delicate texture, so it easily penetrates into any type of baking, enriching it with its creamy taste.
Classic chocolate sour cream cake
There is no doubt left in anyone's mind that chocolateSour cream cake is a favorite delicacy of many people, both adults and children. The taste of this dessert will pleasantly surprise you, despite the simplicity of its preparation. This recipe was recognized as one of the best by both mothers and their children. Ingredients:
- 200 grams of margarine
- one and a half glasses of sugar
- ½ teaspoon of soda slaked vinegar
- 5 teaspoons of cocoa
- 2 cups of flour
- 5 eggs
- 700-800 milliliters of sour cream (25% fat content)
- 250 grams of powdered sugar
- sour cream thickener - 2 packs
- chocolate chips
Method of preparation:Beat the egg whites until they have increased in volume and become firm enough, and add sugar little by little. Then add the yolks one by one. Melt the margarine and pour it into the mixture. Quench the soda with a small amount of vinegar and add to the dough. Sift the flour and cocoa powder twice and carefully mix the resulting dough. Line a medium-sized baking dish with parchment paper and transfer the dough into it. Bake at a standard temperature (1800 C) for no more than 40 minutes. Remove the sponge cake from the oven and cool on a wire rack, then cut it into 3-4 identical layers. For the cream: beat the sour cream with powdered sugar, carefully adding the thickener. Make sure that the texture of the cream is smooth, without lumps. Place the layers on a flat dish, generously spreading each with sour cream. Don't forget about the top and sides - the cake needs to be soaked completely. As a decoration, it is recommended to sprinkle the dessert with grated chocolate on all sides. After a few hours in the refrigerator, the cake can be put on the table. Enjoy!
Chocolate cake with cherries
This recipe is an echo of famous cakes"Black Forest", a more familiar name for us is "Black Forest". It is a little simplified both in components and in the method of preparation, so to speak, adapted for our housewives. However, this does not affect its excellent taste, because it harmoniously combines three fantastic components - chocolate, cherry and sour cream. Try to bring this recipe to life, and it will become one of the favorites on your holiday table. Ingredients: In the dough:
- cocoa powder - 2 tablespoons
- flour - 1,5 cups
- 1 egg
- milk - 150 milliliters
- baking powder - 1 tablespoon
- vegetable oil - 50 milliliters
- chocolate
- sugar - 1 glass
- 100 milliliters of water
- fresh mint
In cream:
- gelatin in powder - 3 tablespoons
- sugar - 1 glass
- sour cream (20%) - 750 milliliters
- cherries (frozen or fresh) - 1 glass
Method of preparation:Beat sugar with one egg, add vegetable oil and repeat the procedure. In another bowl, sift and mix dry ingredients: baking powder, cocoa and flour. Then gradually add them to the main dough. Add milk. Without stopping beating, pour boiling water into it, only in a thin stream. Cover a small baking dish with parchment, pour in the dough and put in the oven at a temperature of 2000 C for about 40 minutes. Divide the finished cooled cake in half. Now is the time to move on to the filling. Peel the cherries, put them in a saucepan, sprinkle with sugar and pour a glass of boiling water. Turn on the heat and bring the berries to a boil. If you took fresh cherries, you can turn off the heat after boiling. If the berries were frozen, they need to be additionally boiled for a few minutes to soften. When the cherries are ready, throw them in a colander to drain off excess syrup. Pour water over the gelatin (about a quarter of a glass) and leave it to swell for 20 minutes. Then heat over the fire, without letting it boil. The gelatin should melt completely. Separately beat the sour cream with granulated sugar and pour the resulting gelatin mass into it in a thin stream. Mix the cherries with half of the sour cream and put it on the bottom cake. Cover with another cake, which, in turn, is also thickly soaked. Leave the cake in the refrigerator until it hardens. Before serving, generously decorate with chocolate shavings and mint leaves.
Simple chocolate cake with condensed milk
Agree that chocolate and cocoa arefail-safe ingredients for making any pastries, desserts, pastries and cakes. All desserts in which they are used are guaranteed a special place in your cookbook. See for yourself that making chocolate cakes based on a variety of recipes is quite an exciting creative process. We suggest you try a charming cake with condensed milk, chocolate notes and sour cream. Ingredients: In the dough:
- 130 grams of flour
- 4 tablespoons cocoa powder
- 3 eggs
- 380 grams of condensed milk
- bag of baking powder
In cream:
- 400 ml of sour cream 30%
- 100 grams of sugar
- half a tile of grated chocolate for decoration
Method of preparation:For the sponge cake, mix the eggs, add flour with baking powder, add cocoa powder. At the end, add a can of condensed milk to the dough. Beat everything with a mixer at low speed, make sure there are no small lumps. Do not worry if the dough is runny, this is how it should be. Divide the mixture into two parts. Cover the form with parchment, put the dough for the first cake into it. Bake it for 15 minutes in the oven (at 1800 C). While the first cake is baking, you have free time, which you should use to prepare the cream. So, beat the sugar with sour cream. As you do this, you will notice that the cream increases in size. Remove the hot cake from the oven and cut into 2 halves. Immediately soak the bottom of the cake with cream. Place the other cake on top and spread it with whipped sour cream. When the second cake layer is ready, do the same with it. When the dessert cools down, put it in the refrigerator for a while, when serving, do not forget to decorate with chocolate shavings.
Chocolate-honey cake with cream-nut cream
This cake tastes absolutely delicious.The layers of the dough are soft, thin, juicy and aromatically chocolatey. In the cross-section, the dark layers intersect with layers of white sour cream. It is important that the nuts are contained in the cream, not in the dough, because in combination with sour cream they have the most vivid taste. The cake according to this recipe turns out to be quite large and high. It is easy to prepare, although it takes a little more time than other similar recipes. But we assure you, this cake is worth the trouble! Ingredients: For chocolate paste:
- 100 grams of honey
- chocolate - 1 tile
- 15 grams of cocoa
- 200 milliliters of milk
- salt - a pinch
In the dough:
- 0.5 cups of sugar
- 4 eggs
- 2 cups of flour
- 1 teaspoon of soda
- 1 teaspoon baking powder
In cream:
- 500 milliliters 30% sour cream
- Cognac - 20 milliliters
- walnut kernels - 2 cups
- 380 grams of condensed milk
Method of preparation: Make a paste:Pour milk into a small saucepan, add broken chocolate and honey, stir in cocoa and a small pinch of salt. Put the saucepan on low heat, stirring constantly until the mixture is smooth. Do not let the paste boil. Cool. To prepare the dough, beat sugar with eggs until fluffy. Add the chocolate paste you cooked a little earlier to the dough. Now it’s time for flour. Mix it with soda and baking powder, sift through a fine sieve and add to the dough. When stirring, you will notice that you have a fairly thick dough. This cake should presumably consist of 3-4 rectangular cakes. Cover the pan with parchment paper, pour in some of the dough, and smooth it out over the surface. The oven temperature should be high (220-2400 C). Place the pan in the oven and bake until done. Take the finished cake out, turn it over onto a wire rack and remove the paper. Bake the next future “floors” of the dessert in the same way. Finally, each cake should be cut into 2 halves with a large knife — this is done to preserve the original taste of the cake. Prepare the cream: put the sour cream in a deep container, add sugar and start whisking. During the process, when the volume begins to increase, gradually pour in the cognac. Then add thick condensed milk in several steps. Set aside about a glass of cream immediately for subsequent decoration. Mix walnuts, crushed with a rolling pin, into the rest. All that remains is to assemble the cake. Place thin cakes on the board, spreading them with nut-sour cream cream. Leave the top one without impregnation. Put your culinary masterpiece in the refrigerator, keep it there for 6 hours, then take it out and spread the top and sides of the cake with nut-free cream. You can decorate the dessert using your imagination: chocolate chips, chopped nuts, almond petals or something else. Keep the cake in a cool place until you are ready to use it. Finally, I would like to note that chocolate cakes can be soaked with any cream - vanilla, custard, protein, cream, condensed milk, butter. But the most delicious and quick option is sour cream. Then, depending on your taste preferences, you can enrich the recipes with fruits, berries, jams or add nuts, dried fruits or candied fruits - use your imagination to your heart's content!
