Chocolate cake with sour cream

Chocolate sour cream, chocolate sour cream, royal sour cream... This cake has so many names that it’s impossible to count, and there are even more ways to prepare it.

But they are united by the main ingredient of the cream and dough - sour cream - thanks to which this dessert is very tender and tasty.

In this article I will tell you about the secrets of making chocolate sour cream dessert, the recipe will be step-by-step with photos and videos so that your cake turns out as tender and tasty as mine.

Chocolate cake with pistachios and sour cream

Chocolate cake with pistachios and sour cream
Delicious chocolate sour cream cake consists of sponge cake, cream and glaze. It is recommended to serve it after cooling so that the cakes are soaked and do not separate from each other. A good idea to put nuts in a cake came to the minds of culinary experts of ancient times, as they go well with chocolate. This recipe was first noticed in the East, and then spread throughout the world. Cake with pistachios is an exquisite delicacy. It can be cooked in stoves, ovens or microwaves. Bake chocolate cake at 150 degrees.

Required Products

Sour cream cake may contain cocoa, then it acquires a chocolate taste. Butter, condensed milk and cocoa powder are often used as a simple cream. If you have free time, you can top the dessert with a more complex composition. To do this, it is recommended to prepare sour cream. Delicious baked goods will require ingredients such as:

2 eggs;
3 parts cup cocoa;
one and a half cups of flour;
a small spoon of baking powder;
half a teaspoon of soda;
100 g butter;
1.25 cups sugar;
a teaspoon of vanillin;
chocolate bar;
230 g sour cream;
a glass of milk.

Cream ingredients

For cream:

330 g chocolate;
100 g butter;
230 g sour cream;
450 g powdered sugar.

All components must be fresh. Particular attention should be paid to the choice of dairy products.

Cooking step by step

Chocolate and sour cream cake is prepared strictly according to the recipe in compliance with the proportions:

Place the chocolate pieces and chopped butter in a large saucepan. Keep on low heat until the ingredients dissolve. The workpiece must cool for 10 minutes.
Sour cream and powdered sugar are gradually added to the cream. The mass is mixed with a spoon.
Baking pans should be greased and sprinkled with cocoa powder. Keep the eggs at room temperature for half an hour.
The cake layers for this cake are prepared from flour, cocoa, baking powder, soda and salt to taste. In a separate cup, mix butter with sugar, eggs and vanilla. Beat everything with a mixer for 5 minutes. Milk and flour mixture are gradually introduced. It is advisable to alternate these products, stirring constantly.
The dough is combined and beaten well again until smooth.
The oven needs to be preheated to 180 degrees. Place the dough in the molds, level the surface and bake for 25 minutes. You can check readiness with a toothpick.
The sponge cake should be allowed to cool for 10 minutes in the pan, and then 2 hours on a wire rack.
Parts of the sour cream cake are well lubricated with cream, the top is decorated with chocolate, nuts or cocoa. The finished dessert is placed in the refrigerator for 12 hours.

The top may be made of glaze. In the summer, a sour cream cake is decorated with berries or pieces of fruit.

Tips from experienced housewives

The sour cream for the cream and the whipping container should be cold. The sour cream in the container should first be kept in the freezer. And the dough needs ingredients at room temperature, so remove the portion of sour cream from the refrigerator half an hour before you start preparing the chocolate cake.
For cream, use sour cream with a high fat content (above 20%). If a suitable product is not found, the sour cream must be weighed out. To do this, place gauze folded in 2-3 layers on a sieve or colander. Place the fermented milk product on the cloth and cover with the free ends. Place the sieve on a smaller container and leave in the refrigerator overnight. During this time, excess moisture will drain, the fat content and thickness of sour cream will increase.
If, despite all efforts, the sour cream turns out to be too liquid, gelatin or a cream thickener will help correct the situation. Gelatin needs to be soaked in cold water for 15 minutes, and then melted until liquid in a water bath, then warm (but not too hot) added to the sour cream.
Be sure to add a pinch of salt to the dough - this will not only whip the egg whites better, but also the taste of chocolate baked goods will become more pronounced.
To make the cakes “more chocolatey,” in addition to cocoa, add melted dark chocolate to the dough.
Do not grease the walls of the mold for baking chocolate cake with sour cream with anything - this will make the sponge cake rise higher, and place a circle of parchment on the bottom of the container - this will make it easier to remove the finished baked goods.
To distribute the dough evenly, lightly tap the filled pan several times on the counter and rotate the container clockwise.
When you take the finished sour cream biscuit out of the oven, let it stand in the pan for about 15 minutes, and then free it from its “shackles,” transfer it to a wire rack and leave to cool completely.

Cake "Prague" with condensed milk and sour cream

Sour cream and chocolate cake “Prague” has long gained popularity due to its delicate taste and the availability of products. It can be served with aromatic coffee or highly fortified juice. Berries, nuts, seeds, cream and white roses are used to decorate the dessert.

We will need

Different creams can be used for dessert, and proportions must be observed when making the dough. The quantity of products is designed for 10 servings. To make a sour cream cake you will need:

2 eggs;
2 cups sugar;
one and a half cups of flour;
300 g sour cream;
200 g condensed milk;
spoon of cocoa powder;
a small spoon of soda;
a small spoon of vinegar;
vanillin.

For cream:

200 g butter;
200 g condensed milk;
spoon of cocoa powder.

You can use homemade eggs and butter, then the sponge cake will be fluffy and more nutritious.

Step by step recipe

Cake crust “Prague”

Sour cream cake with cocoa turns out to be a pleasant chocolate color. It is prepared within an hour and a half and does not require complex exclusive products:

You need to pour sugar into a cup, add eggs and grind the ingredients into a homogeneous mass. Then pour in the condensed milk and mix again.
Quench soda with vinegar and pour into sour cream.
The egg and sour cream mixtures are combined in a cup, and then flour and cocoa are added. The dough should be liquid. Finally, vanillin is poured into it.
It is necessary to prepare a spread or form. Grease with butter and sprinkle with flour. The dough is poured onto a baking sheet and leveled with a knife.
The cake is prepared for an hour at a temperature of 180 degrees until fully cooked.
For the cream you need to mix butter with condensed milk and cocoa.
When the cake has cooled, it must be cut along the side into two parts. Each layer is carefully coated with cream, and the top is decorated.

The dessert should be allowed to soak for at least 2 hours so that the cakes absorb the cream and are not dry.

Classic biscuit in a slow cooker

The traditional recipe for delicate pastries is used to create cakes, pastries and other equally delicious desserts all over the world. For this biscuit you do not need sour cream or other dairy products. Eggs, flour, sugar - these are the ingredients to create classic baked goods. If you think that without the use of dairy products the delicacy will not be as tasty, then you are very mistaken. A sponge cake without sour cream in a slow cooker comes out as tender, aromatic and airy as its previous counterparts. And its taste will surely appeal to any gourmet.

To make a classic pie you need:

two teaspoons of vanilla sugar;
eight chicken eggs;
refined oil for lubricating the bowl;
one and a half glasses of wheat flour;
one glass of sugar (heaped).

Delicious and simple cake “Enchantress” with sour cream and vanilla

Chocolate sour cream or the classic “Enchantress” cake turns out soft and airy if prepared according to all the rules. It can be prepared for a celebration or for home tea. Delicious sour cream has fewer calories than butter cream, but gives the dessert an exceptional taste.

Product composition

For the classic recipe for the Enchantress cake with sour cream you will need:

eggs 4 pieces;
a glass of sugar;
2 cups of flour;
baking powder 1 spoon;
softened butter 100 g;
100 g sour cream.

For cream:

500 g sour cream;
can of condensed milk;
vanillin;
banana;
sugar and cocoa to taste.

The amount of ingredients can be increased or decreased according to the proportions.

Cake "Enchantress"

Cooking process

To prepare chocolate cake with sour cream, you need to prepare the ingredients in the required quantities:

You need to mix the yolks with sugar separately and beat with a mixer. Turn the whites into foam, and then mix both masses together.
Add sour cream and butter to the egg mixture and beat well at high speed.
Flour and baking powder must be added gradually to prevent lumps from forming.
You need to cover the mold with paper and grease it.
Place the dough, level it with a spatula and bake at 180 degrees for an hour. To prevent the cake from burning, it must be checked for readiness.
For the cream, all products must be cooled. Beat the sour cream with a mixer at high speed, add condensed milk, cocoa, vanillin and mix well.
Finely chop the banana and add to the total mass. If any pieces of fruit remain when stirring the cream, this will give it a piquant flavor.
While the cakes are cooling, you need to put the milk mass in the refrigerator.

The cake with cocoa and sour cream layer needs to be assembled and decorated. You can top it with chocolate and butter glaze.

Main conclusions

It only took an hour and a half to prepare. The recipe is very simple and does not require a lot of products, that is, it is suitable for any budget, even the smallest, and most importantly, the necessary ingredients are generally on hand at home.

The chocolate sour cream turned out to be very tender and tasty, it simply melts in your mouth - no store-bought baked goods can compare with it.

I decided to decorate it with simple milk chocolate, grating it on a fine grater.

The most important thing is that even after 25 years, the recipe for homemade chocolate cake with sour cream does not get old, remains just as relevant and is liked by everyone: both small and large!

This proves that my household always, like foxes around a bun, hangs around me when I bake this cake - they strive to lick the sour cream with their fingers or quietly try the dough.

Dear reader, I hope you liked my recipe. I wish you all health, good luck and bon appetit!

When guests come to the house and you need to quickly set the table, a chocolate cake with sour cream will help out. It cooks quickly and tastes as good as the most delicious dessert. At home, the biscuit can be baked in a slow cooker or oven. If you add jam or a simple butter cream with condensed milk to it, you don’t have to use a special impregnation. The dessert turns out tasty and economical, as it does not require special expenses.

Quick cake with sour cream and berry jam

Ingredients for sour cream with cocoa and berry jam

The recipe for sour cream cake with cocoa and berry jam is a quick dessert option that can be prepared in an hour and treated to your household. It requires only available products. A pie made with sour cream and jam will delight you in the winter season and warm you with its aroma.

Composition of ingredients

To make a delicious sour cream cake, you need to carefully select the ingredients. For five servings of dessert you will need:

2 eggs;
a glass of sugar;
a glass of milk;
a glass of jam from any berries;
2 small spoons of soda;
flour in the amount of 2 cups.

For cream:

2 cups sour cream;
half a glass of powdered sugar.

You can use cocoa powder for the cakes, and baking soda will make them more voluminous. The cream will combine well with butter and sour cream in proportions of ½.

How to cook

Bake the crust in the oven

To make the sour cream cake very tasty, you need to follow the recipe exactly and take the selection of products seriously. The ingredients needed to prepare the crust will be needed first:

You need to add milk, jam, flour and soda to beaten eggs with sugar. Mix thoroughly until smooth.
The mold is greased and covered with parchment. The dough is poured onto it and leveled with a knife. It is recommended to bake the cakes for an hour at a temperature of 180 degrees. The quantity of products is designed for two servings.
Hot cakes must be cooled and cut into two parts along the side.
To prepare the cream, it is recommended to add a small amount of water to the powder. Then mix it with sour cream and beat.
The cooled cakes are coated with cream, and the top is decorated with jam or berries.

Before serving, the cake with sour cream is placed in the refrigerator to soak.

Classic whipped cream

It's very easy to prepare and requires minimal ingredients.

But there are a couple of points in the recipe that you should pay attention to:

The cream must be thick and cold. Before whipping, they need to be kept in the refrigerator for at least a day. It is advisable to cool both the bowl and the beaters.
You need to whip the cream with a mixer, starting at low speeds and gradually increasing the speed. A powerful blender or food processor can easily turn cream into butter.
To prepare the cream, pour the cream into a bowl. Start beating at low speed. Gradually add powdered sugar and increase speed to high. Beat until soft peaks form. This will take 5-10 minutes.
Immediately set aside a couple of spoons of cream to level the sides of the cake.

Chocolate confetti cake with sour cream

This cake with sour cream and chocolate has one feature - the cakes must be baked very thin. They are soaked with rich cream.

Ingredients

Cake ingredients

To prepare sour cream cake you will need:

400 g sour cream;
a pack of baking powder;
3 eggs;
60 g butter;
2 tablespoons of vegetable oil;
200 g powdered sugar;
800 g flour;
a pinch of salt.

For cream:

500 ml sour cream;
700 ml cream;
300 g powdered sugar;
vanillin;
walnuts;
2 spoons of milk;
cocoa.

Milk, sugar, cocoa are included in the cream as auxiliary components. For one serving, you can take a glass of sour cream and reduce the rest of the products proportionally.

How to cook

Bake the sponge cake in the oven

Baking with chocolate cream turns out delicious if it is well soaked in the cream:

For the dough, sour cream is mixed with baking powder and powdered sugar. Butter, eggs, vegetable oil, flour and salt are added in turn. The dough must be kneaded well. It should not stick and be soft.
The dough is rested for 30 minutes and then divided into 14 parts. Each is rolled out to a thickness of 2 mm. Place the biscuit in a preheated oven for 7 minutes at 200 degrees.
If soda is used instead of baking powder, it is quenched with vinegar, flour is added to the dough after the reaction.
For the cream, whip sour cream with vanilla and cream with powdered sugar separately. Then you need to combine both masses and mix.
All cakes are coated with cream one by one. In order for them to soak well, you need to place the workpiece in a mold and cover it with film. Leave at room temperature for an hour and then refrigerate overnight.
It is recommended to complete the assembly of the dessert by processing the edges and decorating the top cake.

The cream for the cake can be made from sour cream and cocoa, then the dessert will acquire a chocolate taste. It is decorated with a sprinkle of nuts on top. You can also use grated chocolate or cocoa. Sour cream cake always turns out rich and very nutritious.

Cooking process

Since the dough for chocolate sour cream is prepared quite quickly, we immediately turn on the oven to preheat to 180-190 degrees.

You need liquid sour cream (15% fat) so that the dough has the desired consistency. Mix flour, baking powder and cocoa powder and sift.

Break the chicken eggs into a bowl, add sugar and beat everything until smooth and light. I beat with a whisk, but you can also use a mixer.

Add sour cream to the egg mixture, beat everything again until smooth.

Next, add the sifted mixture of dry ingredients (flour, baking powder and cocoa powder). Mix everything until you get a thin dough without lumps. The consistency of the dough is the same as for a regular sponge cake.

Pour the dough into a baking pan lined with parchment. You can bake two biscuits in springform pans and then cut them horizontally into 4 layers. Or you can do it the way I do it - pour the dough into a large baking sheet, bake a thin sponge cake (as for a roll) and then cut out 4 cake layers of the same thickness. In this case, there will inevitably be trimmings left, so the choice is yours!

Bake the sponge cake in a preheated oven for 25-30 minutes or until the sponge cake is completely cooked (until the skewer is dry). Remove the biscuit from the baking sheet and let it cool until warm.

While the biscuit is baking and cooling, prepare the sour cream. Mix sour cream and sugar, put the bowl with the cream in the refrigerator while the biscuit bakes and cools. During this time, the cream must be removed from the refrigerator several times and stirred until the sugar dissolves.