I have to confess, chocolate cake is actually made from Hershey cocoa instead of German chocolate ... oops! should have called this cake, Hershey Chocolate cake, right? ... it is a chocolate cake and it is tasted like a chocolate cake. I will make sure I pick up German Baking chocolate from the store so I have them at hand for my next chocolate cake.
Ingredients:
2 1/4 cup self raising flour ( plus 1 Tbs )
1/4 cup hershey cocoa ( minus 1 Tbs )
1 1/2 cup sugar
3 eggs separated
1 cup sour cream
1/4 cup oil
1/2 cup (1 stick) butter (room temperature)
1 tsp vanilla
1/2 cup water
Candy Melts ingredients:
1 cup candy melts
1/3 cup heavy cream
Direction:
Mix together cocoa powder, flour, in a bowl.
In mixer, beat egg white for a min or 2 and gradually add in 1/2 cup of sugar, mix till mixture forms a stiff peak, set aside.
Cut butter into 1 cup of sugar in a bowl.
Mix into butter mixture egg yokes, mix in vanilla.
Fold in sour cream into butter mixture
Alternate flour mixture and water into butter mixture..
Fold in egg white.
Preheat oven at 350 degree.
Lined bottom of 3 6-inch cake pans.
Divide and pour cake batter to cake pans.
Bake for 30-35 mins until cake comes out clean tooth pick.
Cool cake completely.
Frost cake layers and crumb coat cake.
Set cake in fridge for at least 15 mins.
Prepare candy melt sauce* (see below direction)
Drip candy melt sauce on cake.
Finish decorating the cake.
Store cake in fridge until ready to serve.
Candy Melt sauce:
In a saucepan, heat up to heavy cream a boil and turn off heat.
Put candy melt a bowl and pour in heated heavy cream.
Stir candy melt until it softens and smoothens.
Let candy melt cool to an easy touch and it will be ready for use as drip sauce on cake.
Here are the pictures:
No comments:
Post a Comment