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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Chocolate Sour Cream
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Cakesandfrostings - Cake Chocolate Sour Cream Post by :Ali_Ghulam Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2695

Click below to download : Cakesandfrostings - Cake Chocolate Sour Cream (Format : PDF)

Cakesandfrostings - Cake Chocolate Sour Cream

Source: Baker Boulanger

1 cup unsalted butter, melted and cooled
2 3/4 cups sugar
4 eggs
2 teaspoons vanilla
3/4 cup cocoa, measured then sifted
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
3 cups all purpose flour
2 cups sour cream
1/3 cup milk
1 cup semi-sweet chocolate (coarsely chopped) or chocolate chunks
Non-stick cooking spray
Confectioner's sugar

Preheat oven to 350 F.

Generously grease a ten inch tube pan or 12 cup Bundt pan.

Cream butter with sugar until well blended.

Blend in eggs and vanilla until smooth.

In a separate bowl, whisk together cocoa, flour, salt, baking soda and baking powder.

Stir flour mixture into batter.

As it mixes, add sour cream and milk.

Blend on low speed until thoroughly combined, stopping to scrape sides and bottom of bowl to ensure no bits of sugar remain unmixed.

Spoon half of batter into prepared pan.

Top with half of chocolate.

Spoon on remaining batter and top with remaining chocolate.

Bake 60-70 minutes until cake tests done.

It should spring back when lightly touched with your fingertips.

Cool ten minutes in pan before unmolding to a serving plate.

Cool well and then dust with confectioner's sugar.

Can also be made in two 9 by 5 inch loaf pans.

Freezes well.
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For cake layers: 3 oz (84 grm). semisweet chocolate, chopped 3/4 cup (175 ml) unsalted butter, softened 1-1/2 cups (350 ml) granulated sugar 1/2 cup (125 ml) firmly packed light brown sugar 1-3/4 cups (425 ml) sour cream 1-1/2 tsp (7 ml) vanilla 3 large eggs 2 cups (475 ml) all-purpose flour 1/2 cup (125 ml) unsweetened cocoa powder (not Dutch-process) 1 tsp (5 ml) baking soda 1/2 tsp (2 ml) salt For filling/frosting: 3 oz (84 grm). semisweet chocolate, chopped 2 cups (475 ml) sour cream 1 cup (225 ml) heavy cream 1 cup (225 ml) confectioners' sugar 1 tsp

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2 sticks butter 1 1/2 cups sugar 4 whole eggs 1 pkg. (6 oz.) semisweet chocolate chips 1 1/2 cups chocolate syrup 1 1/2 cups applesauce 1 teaspoon vanilla 1 teaspoon pure almond extract 1/2 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups flour 1 cup nuts; chopped - optional Preheat oven to 325 degrees. Cream butter and sugar well. Add eggs one at a time. Beat until light and fluffy. Meltthe chocolate morsels with the syrup in a double boiler. Add to the butter and egg mixture. Add remaining ingredients, and blend well. Pour batter into a well greased