chocolate cake with sour cream Such a wonderful and unique ingredient -chocolate. Not only that itself is so delicious, and how many more amazing desserts, pies and cakes can be cooked with its wonderful taste - just do not count! Basically, when baking it is added to the dough in the form of cocoa powder. From it you can weld a fragrant cream or glaze. Along with this combination, cooks often prefer to use sour cream in desserts. And now it will be clear why. The fact is that dryish biscuits, shortcake shortcakes, puff pastry and many others are very well saturated with a cream prepared on the basis of sour cream. This product has a certain percentage of fat and a gentle texture, so it easily penetrates any kind of baking, enriching it with its creamy taste.

Classic chocolate sour cream cake

No one doubts that the chocolateCake with sour cream is a favorite treat for a large number of people, both adults and children. The taste qualities of this dessert will pleasantly surprise you, despite the simplicity of its preparation. This recipe by both mothers and their children was recognized as one of the best. 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

Cooking method: Protein whites from eggs, when they increase sufficiently in volume and get stronger, add a little sugar. Then enter one yolk one at a time. Melt the margarine and pour it into the resulting mass. Extinguish soda with a little vinegar, add to the dough. Sift the flour with cocoa powder twice and gently mix the resulting dough. Form a medium size, lay parchment for baking, shift the dough into it. At a standard temperature (1800 C) bake for no more than 40 minutes. Take the biscuit from the oven and cool it on the grate, then cut it into 3-4 identical cakes. For cream: sour cream should be beaten with sugar powder, carefully pouring thickener. Make sure that the texture of the cream is smooth, without lumps. On a flat dish lay out the cakes, each generously grease sour cream. Do not forget about the top and sides - the cake needs to be soaked completely. As an ornament recommends sprinkling dessert from all sides with grated chocolate. After a few hours in the refrigerator, the cake can be put on the table. Bon Appetit!

Chocolate cake with cherries

This recipe is an echo of famous cakesThe "Black Forest", whose more familiar name is "Black Forest" for us. It is a bit simplified both in terms of components and in the way it is prepared, so to speak, adapted for our hostesses. Nevertheless, this does not affect its excellent taste, because it harmoniously combines three fantastic ingredients - chocolate, cherry and sour cream. Try to realize this recipe, and it will become one of your favorite on your festive table. Ingredients: In 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 the cream:

  • gelatin in powder - 3 tablespoons
  • sugar - 1 glass
  • sour cream (20%) - 750 milliliters
  • cherries (frozen or fresh) - 1 glass

Cooking method: Sugar beat with one egg, add vegetable oil and repeat the procedure. In another bowl, sift and mix the dry ingredients: baking powder, cocoa and flour. Then gradually introduce them into the main dough. Add the milk. Do not stop whipping, pour boiling water into it, only with a thin trickle. Cover a small form for baking parchment, pour the dough and send it to the oven with a temperature of 2000 C for 40 minutes. Cut the cooled cold cake in half. It's time to move on to the filling. Cherry the cherries, put them in a saucepan, add sugar and pour a glass of boiling water. Turn on the heat and bring the berries to a boil. If you took a fresh cherry, after the boil the fire can be turned off. If berries were frozen, they must be boiled for a few minutes for softness. When the cherry is ready, flip it over the colander to stack the excess syrup. Gelatin fill with water (about a quarter of a glass) and leave it to swell for 20 minutes. Then warm it up on fire, not letting it boil. Gelatine must completely melt. Separately, whisk the sour cream with granulated sugar and a thin trickle into the resulting gelatinous mass. Cherries mix with half the sour cream and place on the lower cake. Cover the top with another cake, which, in turn, also thickly soak. Leave the cake in the refrigerator until it freezes. Before serving, generously decorate with chocolate chips and mint leaves. sour cream for chocolate cake

Simple chocolate cake with condensed milk

Agree that chocolate and cocoa arewin-win ingredients for making any kind of baking, desserts, cakes and cakes. All desserts in which they will be used are guaranteed a special place in your cookbook. Be convinced on personal experience that to prepare chocolate cakes on the basis of various recipes is a rather fascinating creative process. We suggest you try a charming cake with condensed milk with notes of chocolate and sour cream. Ingredients: In dough:

  • 130 grams of flour
  • 4 tablespoons cocoa powder
  • 3 eggs
  • 380 grams of condensed milk
  • bag of baking powder

In the cream:

  • 400 ml of sour cream 30%
  • 100 grams of sugar
  • half a tile of grated chocolate for decoration

Cooking method: For biscuit stir eggs, pour the flour with baking powder, inject cocoa powder. At the end, add a jar of condensed milk to the dough. Mixer at low speed whip everything, see that there are no small lumps left. Do not worry if the dough is thin, it should be. Divide the mixture into two parts. Cover the form with parchment, shift the dough for the first crust into it. Bake it for 15 minutes in the oven for over (at 1800 C). While the first cake is baked, you have free time, which should be used to prepare the cream. So, whip the sugar with sour cream. As you do this, you notice that the cream increases in size. Remove the hot cake from the oven and cut into 2 halves. Immediately soak the cream with the bottom of the cake. Lay up another cake, and also spread it with whipped sour cream. When the second cake cake is ready, do the same with it. When the dessert has cooled, put it in the refrigerator for a while, do not forget to decorate it with chocolate chips. chocolate cake with sour cream recipe

Chocolate-honey cake with cream-nut cream

This cake is simply delicious. The dough cords are soft, thin, juicy and aromatic-chocolate. In the section, dark cakes intersect with interlayers of white sour cream. It is important that the nuts are contained in the cream, and not in the test, because in combination with sour cream they have the most vivid taste. The cake for this recipe is quite large and high. It is easy to prepare, although it takes a little longer time than other similar recipes. But, we assure you, this cake is worth the trouble! Ingredients: For chocolate pastes:

  • 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 the cream:

  • 500 milliliters 30% sour cream
  • Cognac - 20 milliliters
  • walnut kernels - 2 cups
  • 380 grams of condensed milk

Preparation: Make a paste: Pour milk into a small saucepan, put a broken chocolate and honey, stir cocoa and a small pinch of salt. Put the pan on a small fire, constantly stir so that the mass is uniform. Do not bring the paste to a boil. Cool down. To make a dough, whip sugar with eggs to make a lush foam. To the dough, add chocolate pasta, which you cooked a little earlier. It was the turn of the flour. It must be mixed with soda and baking powder, sifted through a fine sieve and added to the dough. With mixing, you will notice that you have a pretty thick dough. This cake is supposed to consist of 3-4 rectangular cakes. Cover the form with parchment paper, pour out a portion of the dough, flatten over the surface. The temperature of the oven should be high (220 2400 C). Put the form in the oven and bake until cooked. Remove the finished cake, turn it over the grate and remove the paper. In the same way bake the following future "floors" of dessert. As a result, each cake should be cut with a large knife into 2 halves - this is done in order to preserve the original taste of the cake. Prepare the cream: sour cream in a deep container, add sugar and start whipping. During the process, when the volume starts to increase, gradually add cognac. Then add a thick condensed milk in several meals. Around the glass of the cream, set aside immediately for the subsequent decoration. For the rest, mix walnuts, ground with a rolling pin. It remains only to collect the cake. On the board lay out thin crusts, smearing nuts and sour cream. Leave the uppermost without impregnation. Put your culinary masterpiece in the refrigerator, hold it there for 6 hours, then remove and cover the top and sides of the cake with cream without nuts. You can decorate a dessert by connecting a fantasy: chocolate crumbs, broken nuts, almond petals or something else. Keep the cake in a cold place until it is consumed. In the end I would like to note that chocolate cakes can be impregnated with any cream - vanilla, custard, protein, cream, condensed milk, butter. But the most delicious and fast option is a sour cream. Further, depending on taste preferences, you can enrich recipes with fruits, berries, jams or add nuts, dried fruits or candied fruits to them - fantasize for health!

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