Moist Sour Cream Chocolate Cake

 I wanted to post this yesterday but the blog was jammed up and I was too tired to stay up late. I made this cake for my hubby's belated birthday and to serve our guests on the recent Monday. Actually I made his favourite cake, Tapioca Cake (see earlier posting here) on his actual birthday on Saturday. I made him this another cake in order to celebrate with some friends. I finished making & coating the cake at almost 1am, so didn't manage to do top decoration or writing..... huuuuu.

This is a heavy buttery type moist chocolate cake and suitable for layered icing. The cake is thick enough to slice for 3 layers but I only made two layers. The added sour cream made a difference to the texture and enriching the chocolate taste. I like this type of cake and whole family and friends like it too. The cake is not so sweet and therefore you need to add ganache to compliment. The ganache I made compliment it perfectly. Definitely will make this cake again in the future.

This is a neat slice after been chilled. The texture remains moist when chilled.

By: Roz@HomeKreation
Source-Cake: AllRecipes
Source-Chocolate Ganache: HomeKreation
Makes 9" round
INGREDIENTS:
1 cup Cocoa
1 cup Boiling Water
1 cup Butter - softened 
2½ cup Sugar
4 Eggs
2 tsp Vanilla Essence
3 cup Cake Flour*
2 tsp Baking Soda*
1 tsp Baking Powder*
½ tsp Salt* (* sifted together) 
1 cup / 8 oz Sour Cream (I used 200g packet)

METHOD:
1. Dissolve cocoa & boiling water.
2. Cream butter & sugar until light.
Add in VE and egg, one a time while beating until well mixed.
Fold in flour and sour cream alternately, beating well after each addition.
Lastly, add in cocoa mixture.
3. Bake 170C for 1 hour until cooked when tested with skewer.
(I baked mine for 1½ hours, testing it every 10 minutes after 1 hr).
4. Unmould after 10min and cool completely before slicing then layer/spread with chocolate ganache.


CHOCOLATE GANACHE:
450g Chocolate - chopped 
300g Cream
- Place both in a pot & cook small fire until chocolate melt.
- Cool slightly before layering cake & spreading on top. 

QUESTIONS RECEIVED & ANSWERS:

Q1: How to spread the ganache smoothly?

A1: Pour the ganache at the center of the cake and let it spread naturally until the whole top of cake is covered (no need to use spatula to spread). The ganache will be thicken at room temperature after a while and will not be pourable then so you must not delay the process. 

For side of the cake, wait till the ganache thicken slightly & spread using back of a spoon. Then comb the ganache for pattern as shown using cake scraper.

Cover the edge of the cake with tiny rosette using small star nozzle.
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BAHASA MALYSIA VERSION

Kek sempena menyambut harijadi hubby dgn tetamu (tak sempat nak letak deco kat atas sbb siap masak & sapu ganache hampir 1pagi). Along suka kek ni sebab berat (tidak ringan macam kek moist yg lain) - tekstur seperti kek butter chocolate tapi sangat lembab. Sangat sesuai untuk di potong kpd tiga bahagian untuk di lapiskan. Perlu di hidangkan dgn chocolate topping sebab kek ni tidak manis sangat. Sesuai bagi yg gemar kemanisan sederhana. Along pasti buat kek ni lagi suatu hari nanti.

By: Roz@HomeKreation

Sumber-kek: AllRecipes (di alih bahasa oleh HomeKreation)

Sumber-Chocolate Ganache: HomeKreation

Saiz: 9" bulat

BAHAN2:

1 cwn Serbuk Koko

1 cwn Air Panas

1 cwn Mentega - di lembutkan

2½ cwn Gula

4 bj Telur

2 st Esen Vanilla

3 cwn Tepung Kek*

2 st Baking Soda*

1 st Baking Powder*

½ st Garam* (* ayak sekali) 

1 cwn / 8 oz Sour Cream (Along guna peket 200g mcm gambar)

CARA2:

1. Campurkan koko & air panas. Ketepikan.

2. Pukul mentega & gula sehingga gebu.

Masukkan EV & telur sebiji2 sambil di pukul rata.

Gaulkan tepung & sour cream berselang-seli sehingga habis & sebati.

Akhir sekali, gaulkan bancuhan koko tadi.

3. Bakar 170C selama 1 jam sehingga masak (test dgn lidi).

(Along punya masak selepas 1½ jam, test setiap 10 min selepas 1 jam)

4. Keluarkan dari acuan selepas 10min dan sejukkan.

Potong kek kpd 2 atau 3 lapisan.

Lapiskan/di sapukan dgn chocolate ganache.

CHOCOLATE GANACHE:

450g Coklat - potong kecil

300g Cream

- Masukkan ke dlm periuk kecil & masak dgn api kecil sehingga coklat cair.

- Sejukkan sedikit sebelum di sapu ke atas kek.

SOAL JAWAB:

Soalan 1: Bagaimana cara nak sapu topping supaya licin.

Jwpn1: Tuang ganache kat tengah2 kek sehingga merebak sendiri menyelaputi seluruh permukaan atas kek - tak payah guna sudip sebab nanti permukaan tak licin. Ganache yg di biarkan terlalu lama di suhu bilik akan membeku sedikit & ini akan menyulitkan proses menuang, jadi jangan tunggu2 ok.

Untuk bahagian tepi, biar ganache beku sedikit & sapu bahagian tepi kek menggunakan bahagian belakang sudu. Selepas tu, boleh lah di garu menggunakan scraper untuk mendapatkan pattern spt dlm gambar di atas.

Paipkan pettern rosette kecil untuk menutupi tepi keliling atas kek.