Sour Cream Chocolate Cake

241

By Dixie Crystals

Prep Time:

20m

Bake/Cook Time:

45m

Yield:

12 servings

A Sour Cream Chocolate Cake is a decadent dessert that combines rich chocolate flavor with the tanginess of sour cream. The cake is incredibly moist and dense, with a texture that is both velvety and slightly crumbly. The sour cream adds a tangy flavor and helps to keep the cake moist, making it incredibly delicious and satisfying. Enjoy this cake on its own top with whipped cream, fresh berries, or a dusting of powdered sugar. The cake is also a great base for layering or frosting, making it a popular choice for birthdays, weddings, or other special occasions. Whether you're a chocolate lover or simply looking for a delicious dessert to satisfy your sweet tooth, a Sour Cream Chocolate Cake is sure to be a hit.

¡Decadente y delicioso! Esta Pastel De Chocolate con Crema Agria va a satisficer cualquier antojo dulce!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

9 tablespoons unsalted butter, softened
2 1/2 cups sifted all-purpose flour*
3 squares (3 oz.) unsweetened chocolate
1 cup boiling water
1 teaspoon vanilla extract
2 cups Dixie Crystals Extra Fine Granulated Sugar
2 large eggs, separated
1 teaspoon baking soda
1/2 cup sour cream

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Use 1 tablespoon of butter to grease a 10-inch tube pan. Sprinkle 2 tablespoons of flour in the pan, tossing it around so that all insides are coated. There should be about 1 7/8 cups of flour left.
Break up or chop chocolate into small pieces. Place them in a good size mixing bowl with remaining 8 tablespoons of butter.
Pour in boiling water and let stand until melted. Mix in vanilla and sugar. Whisk in egg yolks, one at a time, beating well after each addition.
Meanwhile, in a small bowl or measuring cup, mix together baking soda and sour cream. Add them to batter, and whisk in. Sift flour into batter. Mix well.
Beat egg whites until stiff (but not dry), preferably in a copper bowl with a wire whisk. Fold them gently but thoroughly into batter. Then, pour batter into prepared tube pan, smoothing top with a rubber spatula.
Bake for 45 minutes or until cake tester comes out clean. Cool pan on wire rack for 10 minutes.
Invert onto serving plate, unmold and cool completely before frosting. Sift confectioners powdered sugar on top before serving.

Dixie Crystals Insight

Some topping ideas:

Rate & Review

KatiesCucina

Mar 28, 2013

This chocolate cake is a crowd pleaser. Sprinkling powdered sugar on top keeps it simple yet still very elegant.

Pastel de Chocolate con Crema Agria

241

Ingredientes

9 cucharadas de mantequilla sin sal, suave
2 1/2 tazas de harina multiuso*
3 cuadritos (3 oz) de chocolate agrio
1 taza de agua hirviendo
1 cucharadita de vainilla
2 tazas de Dixie Crystals Azúcar Granulada Extra Fina
2 huevos grandes, separados
1 cucharadita de bicarbonato
1/2 taza de crema agria

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Caliente el horno a 350º F.
Use una cucharada de mantequilla para engrasar un molde de tubo de 10 pulgadas. Use 2 cucharadas de harina para empolvar el molde. Debe tener alrededor de 1-7/8 taza de harina.
Rompa el chocolate en pedazos pequeños. Póngalos en un tazón bastante grande con las 8 cucharadas de mantequilla restantes.
Vierta el agua hirviendo sobre el chocolate y la mantequilla y permita que se derritan. Añada la vainilla y la azúcar. Bata las yemas de los huevos y añádalas una a la vez, batiendo cada vez que añade una.
Mientras tanto, en un tazón pequeño o en una taza de medir, mezcle el bicarbonato de soda y la crema agria. Añádalos a la mezcla y mezcle bien todo junto.
Bata las clara de huevos hasta que lleguen a punto de nieve (no secas), preferiblemente en un tazón de cobre con un batidor de alambre. Incorpore las claras en la mezcla suave y completamente. Vierta en el molde de tubo que preparó. Aplane la mezcla por encima con una espátula de goma para que quede pareja.
Hornee por 45 minutos o hasta que el palillo salga limpio. Deje enfriar el molde sobre una rejilla por 10 minutos.
Voltee el pastel en un platón, sacándolo del molde y permita que se enfríe completamente antes de cubrirlo con el glaseado que desee.