Chocolate cake with chocolate icing made of sour cream

Chocolate cake with chocolate icing made of sour cream


For the cake:

1.25 cups hot coffee
1 cup unsweetened cocoa powder
2.5 cups of flour
1.25 teaspoons of salt
2.5 teaspoons of soda
2 cups of sugar
3 eggs
1.25 cups of fatty sour cream
1 cup + 2 tablespoons vegetable oil


170 g of butter
200 g of bitter chocolate
4 tablespoons of boiled coffee
1/3 cup sour cream (warm or room temperature)


Heat the oven to 175 degrees. Shape a diameter of 25 cm and butter with butter and sprinkle with flour (smaller shapes can not withstand the test).
In a small bowl, mix the hot coffee with cocoa until it dissolves completely.

In a large bowl, mix the flour, salt and soda.
In the third bowl, whip the sugar with the eggs to a pale yellow mass. Add sour cream and butter, whisk the ingredients until smooth.

Mix the flour and egg mixture, thoroughly mixing everything. Then pour in the coffee with the cocoa and knead the dough. Pour it into the prepared form and bake 50-60 minutes. Remove the cupcake from the oven and leave to cool for 20 minutes.
Do not apply glaze until it is completely cooled, otherwise it will curdle.


Heat the butter with chocolate in a microwave for 30 seconds or more until a homogeneous liquid mass is obtained.

Add 2 tablespoons of coffee and sour cream. Stir until smooth and pour in another 2 tablespoons of coffee. Whisk the cream until smooth (not liquid!). Cool and use a knife on the cake.

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