How To make Sour Cream Chocolate Cake

OMG! This sour cream chocolate cake melts on your tongue ???? ????

#chocolate #chocolatepoundcake #tiramisucake

Hi everybody, today I'm making a very delicious and easy chocolate tiramisu cake . this chocolate pound cake is one of my best chocolate cake recipes , in fact it's a chocolate sour cream recipe. This chocolate loaf cake is made with butter and oil and sour cream together that's why it has a very moist and unique texture. You will definitely fell in love with. The tiramisu frosting that we are making for the topping makes this chocolate cake so delicious .

here's what you need:

for chocolate sour cream cake:
80 g soft unsalted butter
30 ml sunflower oil
100 g granulated sugar
80 g brown sugar
110 g sour cream
1 tsp vanilla extract
180 g plain flour
40 g cocoa powder'
1, 1/2 tsp baking powder
120 ml hot water
1 Tbsp instant coffee powder

Bake in preheated oven at 175 degrees centigrade for 45~55 minutes.
** The baking time and oven temperature may vary in different ovens. **

Tiramisu frosting:
100 ml heavy whipping cream
2 Tbsp sugar
100 g mascarpone cheese
1 tbsp cocoa powder for dusting

1/4 cup coffee plus 1 tbsp sugar for moisturizing the cake.

* there are more details in the video. *


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Professional Baker Teaches You How To Make CHOCOLATE CAKE!

Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.

Makes a 2-layer, 8-inch cake.

Devil's Food Cake ingredients:

1 ½ cup (195 g) cake and pastry flour
1 ⅓ cup (295 g) superfine (quick dissolve) sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 g) baking soda
¼ tsp (2 g) salt
½ cup (115 g) cool, unsalted butter, cut into pieces
½ cup (125 ml) hot, strong brewed coffee
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
2 large large eggs, room temperature

Ingredients for the Fudge Frosting:

12 oz (340 g) semisweet chocolate, chopped
1 ¾ (425 ml) cup whipping cream
½ cup (125 ml) sour cream
½ (3 ml) tsp vanilla extract
1 pinch salt

Baking Directions for the Cake:

1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.

2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.

3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.

4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.

Directions for the Fudge Frosting

1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).

2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.

3. The cake will keep, refrigerated, for up to 3 days.






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