Double Chocolate Sour Cream Cake

Today is a National Chocolate Cake Day! So I wish you all some cake eating! I baked this cake two days ago, not knowing that such a great holiday is coming. 🙂 It was simply made because I celebrated 500 clicks on my blog. For which I wanted to thank you, my lovely readers! So I give you Double Chocolate Sour Cream Cake with a twist!

Danes je Dan čokoladne torte! (vsaj tako pravijo) Torej, želim vsem vam vsaj košček! To torto sem pekla pred dvema dnevoma, ne vedoč, da je prihaja velik praznik. 🙂 Bilo je preprosto zato, ker sem praznovala 500 klikov na moj blog. Za kar sem se hotela zahvaliti vam, moja ljubi bralci! Zato vam dajem Dvojno čokoladno torto s kislo smetano in presenečenjem!

Recipe (adapted from TheKitchn) :

For the cake:

250 g flour

2 teaspoons baking soda

1/2 teaspoon salt

120 g unsalted butter, at room temperature

400 g brown sugar

3 eggs

250 g sour cream

1 tablespoon vanilla extract

115 g dark chocolate , melted (I used a half of it with peppermint – that is the twist I was talking about)

240 ml lukewarm water

2 teaspoons cocoa powder

Preheat oven to 175°C. Grease and  two cake pans (about 23cm) and line with baking paper.

In a medium-sized bowl, mix the flour, baking soda and salt. In second bowl cream the softened butter with sugar with mixer until light and fluffy. Mix in the eggs, one at a time on low speed, then add the vanilla extract and sour cream. On medium speed, mix in the melted chocolate and cocoa powder dissolved in lukewarm water.

Finally add the dry ingredients into the wet mixture in about two or three batches. Mix until batter is uniform; it will look light brown and turn much darker in the oven as it bakes.

Bake for about 30 minutes, until a toothpick comes out clean. Let cool on wire rack and wrap with plastic wrap until you’re ready to frost and serve cake.

For the frosting:

375 g powdered sugar

120 g butter, at room temperature

160 g sour cream

80 g cocoa powder

pinch of salt

1 teaspoon vanilla extract

Sift the powdered sugar into a bowl. Cream the soft butter into the sugar with mixer until fully mixed. Add the sour cream, cocoa powder, pinch of salt and vanilla extract and mix on medium speed until uniform in color. Taste and sweeten if you like by adding a little more powdered sugar

To assemble the cake:
Use a few strips of wax paper to line a cake stand or plate. Frost generously between the two layers and the exterior. Garnish with crushed chocolate with peppermint and cocoa powder, if desired.

Recept (povzeto po TheKitchn):

Za torto:

250 g moke

2 žlički pecilnega praška

1/2 žličke soli

120 g nesoljenega masla, pri sobni temperaturi

400 g rjavega sladkorja

3 jajca

250 g kisle smetane

1 žlica vanilijevega ekstrakta

115 g temne čokolade, stopljene (Uporabila sem polovico čokolade z poprovo meto – to je presenečenje o katerem sem govorila)

240 ml mlačne vode

2 žlički kakava v prahu

Pečico segrejmo na 175 ° C. Namastimo pekač (23 cm) in ga obložimo s peki papirjem, lahko uporabimo dva, da ni potrebno razrezati biskvita.

V srednje veliki skledi zmešamo moko, pecilni prašek in sol. V drugi skledi kremasto stepemo zmehčano maslo s sladkorjem, dokler ne postane lahko in puhasto. Vmešamo jajca, eno za drugo na nizki hitrosti, nato dodamo ekstrakt vanilije in kislo smetano. Na srednji hitrosti, vmešamo še stopljeno čokolado in kakav v prahu, raztopljen v mlačni vodi.

Na koncu dodamo suhe sestavine v približno dveh ali treh serijah. Mešamo da testo postane gladko, najprej bo svetlo rjave barve, po pečenju pa veliko temnejše.

Pečemo približno 30 minut, dokler zobotrebec, ki ga zapičimo v testo, ne pride ven čist. Testo ohladimo na stojalo in ovijmo s plastično folijo dokler ga ne uporabimo.


Za kremo:

375 g sladkorja v prahu

120 g masla, pri sobni temperaturi

160 g kisle smetane

80 g kakava v prahu

ščepec soli

1 žlička vanilijevega ekstrakta

Presejemo sladkor v prahu v skledo. Kremno stepemo zmehčano maslo in sladkor. Dodamo kislo smetano, kakav v prahu, ščepec soli in vanilijev ekstrakt in stepamo na srednji hitrosti, dokler ne postane enotne barve. Poiskusimopo potrebi dodamo sladkor ali kakav.
Za sestavljanje torte :

Na stojalo ali krožnik damo pod torto nekaj papirja, da le tega ne umažemo. Med dve plasti in po zunanjosti torte na debelo nanesemo kremo. Okrasimo z zdrobljeno čokolado s poprovo meto in kakavom v prahu oz. po želji.

Yours truly, A.

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2 thoughts on “Double Chocolate Sour Cream Cake

  1. […] I can still call her that). My present to her was a cake. She is a huge fan of chocolate and since the last cake I baked turned out so delicious, I had to make it again. This time without the mint, because she […]

  2. […] I can still call her that). My present to her was a cake. She is a huge fan of chocolate and since the last cake I baked turned out so delicious, I had to make it again. This time without the mint, because she […]

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