Thursday, 9 February 2012

For Love......

My son has been asking me to bake something using cocoa powder. So, I decided to bake him a chocolate packed cake. I filled and covered the cake with chocolate ganache. The cake was so chocolatey. Hubby and children loved it!!

I have always used sour cream in my pancakes but never in my bakings. For the first time I tried adding it in my cake. The sour cream made the cake rich and moist.

Soured cream is a dairy product that is rich in fats made by partially fermenting a regular cream using lactic acid bacteria. The bacteria causes the cream to sour or thicken. This process is called souring. The taste of sour cream is only mildly sour.

Sour cream is primarily used as a condiment. It is also used as the base for some creamy salad dressings and provides the base for various forms of dip used for dipping potato chips or crackers as well. Sour cream may also be used in baking. It can be eaten as a dessert, with fruits or berries and sugar topping.

Sour Cream Chocolate Cake

What do we need:

1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate sode
1/2 tsp salt

1/2 cup cocoa powder
1/2 cup recently boiled water

1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 tsp vanilla essence
1/2 cup sour cream

How do we do it:

Sift together flour, baking powder, bicarbonate soda, and salt. Set aside.

Pour recently boiled water into cocoa powder. Stir well and set aside.

Cream butter and brown sugar until light and fluffy. Add eggs one at a time and beat well. Stir in vanilla essence. Fold in the sifted flour mixture alternately with the sour cream, starting and ending with the flour. Finally, fold in the cocoa mixture.

Pour batter into a greased and lined 8 inches round pan. Bake in a preheated oven at 175° C for 30 minutes or until a skewer inserted comes out clean. Cool completely on a wire rack.

Fill and cover the cake with your favourite frosting. Decorate as per desired.

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