Chocolate Cake with Sour Cream Glaze
by
Runa Kvendseth
The perfect cake for any occasion, it's super easy to make and stays fresh for days. The ultimate chocolate cake to prepare before your party, so you can sit down and enjoy the food. Since the glaze can be varied and you can put a lot of different toppings, it's suitable for every day!
- Level
Basic
- Cooking
1h+
- Overral
1h+
- Ready
50% Chocolate
270gSour Cream
70gUnsalted Butter
100gHazelnut
To tasteCocoa Powder
50gAll-Purpose Flour
150gEgg
2Baking Powder
1tspWhole Milk
250mlWhite Sugar
100gSalt
3g
Equipment
Kitchen Scale
Grater
Springform Cake Pan
Parchment Paper
50% Chocolate
270gSour Cream
70gUnsalted Butter
100gHazelnut
To tasteCocoa Powder
50gAll-Purpose Flour
150gEgg
2Baking Powder
1tspWhole Milk
250mlWhite Sugar
100gSalt
3g
Equipment
Kitchen Scale
Grater
Springform Cake Pan
Parchment Paper
Chocolate Cake with Sour Cream Glaze
Runa Kvendseth
Preheat the oven to 175°C
Line the bottom of a round, 20cm springform cake pan with parchment paper
Add 70g of unsalted butter and 70g of 50% chocolate to a medium saucepan and melt them over low heat. Let it cool down
Add 150g of all-purpose flour and 100g of white sugar to a bowl
Add 50g of cocoa powder and 1tsp of baking powder. Mix thoroughly
Crack 2 eggs-one at a time- into the cooled chocolate mixture and mix to combine
Gradually add 250ml of milk. Stir continuously
Add the dry mixture to the chocolate mix in 3 parts. Mix until you get a homogeneous batter
Pour the batter into the cake pan and bake it at 175°C for 45 m until it is fully cooked
While cake is baking, Add 30g of butter and 200g of chocolate 50% to a bowl
Melt them over a warm water bath, making sure the bowl doesn't touch the water. Remove from the heat
Add 70g of sour cream and 3g of salt. Mix until combined. Reserve in the refrigerator until the cake has cooled down
Pour and spread the glaze over the cake. Grate hazelnuts to taste. The chocolate cake with sour cream glaze is ready
Enjoy it with a good cup of tea!