Chocolate cake with sour cream

Cakes 248 Last Update: Jun 10, 2022 Created: Jun 10, 2022 0 0 0
Chocolate cake with sour cream
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Cakes for this cake are prepared on sour cream with the addition of chocolate and cocoa. The cream is also made from chocolate and sour cream.

Ingredients

Directions

  1. Prepare cream. Place the chocolate chips and butter in a large saucepan and cook, stirring, over low heat until the butter has melted. Remove the saucepan from the stove, let the mass cool for about 10 minutes.
  2. Pour sour cream into the cooled chocolate, gradually add powdered sugar, beating with a wooden spoon. Set the cream aside.
  3. Leave the eggs at room temperature for 30 minutes. Meanwhile, grease and sprinkle with a little cocoa powder two round springform pans, each 22.5 cm in diameter.
  4. Turn on the oven to preheat to 180 degrees.
  5. In a small bowl, mix flour, cocoa powder, baking powder, soda and salt.
  6. In another large bowl, beat margarine (butter) with sugar for 3-5 minutes. Add eggs and vanilla, beat well again.
  7. While continuing to beat, gradually add sour cream and melted chocolate.
  8. Pour about 1/3 of flour into this mass, mix, then pour half of all the milk, mix. Again flour, then milk and again flour. Mix well.
  9. Put the dough into two prepared forms, level the surface with a special spatula or knife blade.
  10. Place the molds in a preheated oven, bake the cakes for about 25 minutes, until a clean wooden stick when pierced.
  11. Let the cakes cool in the molds at room temperature for about 10 minutes, then run a knife along the sides and carefully remove the cakes from the molds. Let cool completely on a rack for about 2 hours.
  12. Assemble chocolate cake with sour cream. Put one cake flat side up on a serving dish, grease with about 1 cup of chocolate cream, put the second cake on it, grease it with 1 cup of cream, and grease the sides of the cake with the remaining cream. Place the chocolate cake with sour cream in the refrigerator for 12-24 hours, and then serve.

Chocolate cake with sour cream



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Cakes for this cake are prepared on sour cream with the addition of chocolate and cocoa. The cream is also made from chocolate and sour cream.

Ingredients

Directions

  1. Prepare cream. Place the chocolate chips and butter in a large saucepan and cook, stirring, over low heat until the butter has melted. Remove the saucepan from the stove, let the mass cool for about 10 minutes.
  2. Pour sour cream into the cooled chocolate, gradually add powdered sugar, beating with a wooden spoon. Set the cream aside.
  3. Leave the eggs at room temperature for 30 minutes. Meanwhile, grease and sprinkle with a little cocoa powder two round springform pans, each 22.5 cm in diameter.
  4. Turn on the oven to preheat to 180 degrees.
  5. In a small bowl, mix flour, cocoa powder, baking powder, soda and salt.
  6. In another large bowl, beat margarine (butter) with sugar for 3-5 minutes. Add eggs and vanilla, beat well again.
  7. While continuing to beat, gradually add sour cream and melted chocolate.
  8. Pour about 1/3 of flour into this mass, mix, then pour half of all the milk, mix. Again flour, then milk and again flour. Mix well.
  9. Put the dough into two prepared forms, level the surface with a special spatula or knife blade.
  10. Place the molds in a preheated oven, bake the cakes for about 25 minutes, until a clean wooden stick when pierced.
  11. Let the cakes cool in the molds at room temperature for about 10 minutes, then run a knife along the sides and carefully remove the cakes from the molds. Let cool completely on a rack for about 2 hours.
  12. Assemble chocolate cake with sour cream. Put one cake flat side up on a serving dish, grease with about 1 cup of chocolate cream, put the second cake on it, grease it with 1 cup of cream, and grease the sides of the cake with the remaining cream. Place the chocolate cake with sour cream in the refrigerator for 12-24 hours, and then serve.

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