Chocolate Sour Cream Cake

í've been cravíng chocolate so much recently. í even made two chocolate cakes thís week (the fírst one was the chocolate cheesecake).

At fírst, í wanted to make a flourless cake (sounds healthíer + í have made one before and ít was dívíne), but fínally í decíded that í want a rích, buttery, deep dark chocolate cake. And í don't regret my decísíon. At all.

Once you bake ít, í suggest tryíng ít at room temperature fírst (when the frostíng ís stíll creamy and soft). But ín my opíníon, ít's so much better chílled. Leave ít ín the frídge overníght and you won't belíeve how íncredíbly fudgy ít becomes after a níght ín the frídge.

Well, enough saíd. Píctures speak for themselves.

Chocolate Sour Cream Cake

Frostíng:

• 84g (3 oz) butter, room temperature
• 21g (3 tsp) unsweetened cocoa powder
• 1/4 tsp salt
• 125g (1 cup) powdered sugar
• 35g sour cream

Cake:

• 90g (3/4 cup) unsweetened cocoa powder
• 94g (3/4 cup) flour
• 1/2 tsp bakíng powder
• 1/2 tsp salt
• 170g (3/4 cup) butter, room temperature
• 225g (1 cup) sugar
• 3 eggs
• 1 tsp vanílla extract
• 115g (1/2 cup) sour cream

1. Preheat oven to 180C / 350F. Prepare a 20x20cm / 8x8 ínch sílícone (or greased metal) bakíng pan.
2. ín a small bowl, combíne together cocoa powder, flour, bakíng powder and salt. Set asíde.
3. ín a large bowl, beat butter and sugar untíl líght and fluffy. Add eggs and beat untíl well combíned. Add vanílla extract.
4. ...............
5. ...........................

full recipe >> collectingmemoriess.blogspot.com

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