This incomparable chocolate cake will become a real decoration of the festive table. Such a cake can be prepared for any occasion, or even as a gift for a birthday person.
In this cake, delicate shortbread chocolate cakes are combined with sour cream and chocolate cream. It's delicious! Simple and effective decoration with protein cream always delights guests. There will definitely be no one indifferent to such a cake.
Making a chocolate cake with shortbread cakes is not too difficult. Anyone who has at least a little experience in making cakes can handle it.
It is also very important to let it sit in the refrigerator for at least 6-8 hours. Only in this case it will be well saturated and incredibly tender.
I also give a detailed recipe for making a protein custard. It turns out to be stable and keeps its shape well. This cream is ideal for decorating cakes.
However, you can always decorate the cake as you wish or match the celebration.
Make such a chocolate shortbread cake with sour cream, it's incredibly delicious! He will definitely not disappoint you!
Ingredients:
Cakes:
- sugar - 230 g
- flour - 350 g
- baking powder for dough - 10 g
- sour cream (or kefir) - 2 tbsp. l.
- egg yolk - 2 pcs.
- cocoa powder - 80 g
- butter - 300 g
Sour cream:
- sour cream at least 20% - 1.2 l
- sugar - 250 g
- cocoa powder - 30 g
- vanilla sugar - 10 g
Protein custard
- sugar - 360 g
- egg white - 230 g (6 eggs)
- water - 120 ml
- citric acid - a pinch
- vanilla sugar - 10 g
Step by step recipe
1. About 6 hours before the start of the cake assembly, you need to weigh the sour cream. To do this, fold the cheesecloth into 4 layers and pour 1.2 liters of 20% sour cream into it. We tie the gauze and hang it in a cool place or in the refrigerator for about 5-6 hours.
This cream can be made faster by using a thickener for cream or sour cream.
Cooking chocolate cakes
2. Now we will knead the dough for the chocolate shortbread cakes.
Mix dry ingredients. Add 10 g baking powder and 80 g cocoa to 350 g flour. Take a little less flour, since everyone has different flour and you may need less or more of it. Stir the dry mixture.
3. 300 g three butter on a coarse grater.
4. To it we add 230 g of sugar, two egg yolks, and 2 tbsp. l. sour cream. We mix everything.
5. Here we add the dry mixture in 2 approaches. Knead the dough. If the dough is not thick enough, then add more flour, and if it is very dry, crumbles and does not collect into a lump, add sour cream. The dough should be soft, pliable and smooth.
6. Roll the finished dough into a ball, put it in plastic wrap and send it to the refrigerator for at least 1 hour.
After 1 hour, take the dough out of the refrigerator and divide into 6 parts.
7. Roll out each part of the dough on parchment or Teflon paper. Using a pastry ring or lid, cut out a circle with a diameter of 21 cm from the dough. We remove the trimmings.
8. Transfer the paper with the dough to a baking sheet and put in a preheated oven to 180 degrees. We bake for about 8-10 minutes. Be careful not to overdry the cakes. I got 7 cakes, the seventh is made from scraps of dough.
We immediately remove the baked hot cakes from the paper and transfer them to a flat surface. Let them cool down.
Cooking sour cream
9. We take already thick weighed sour cream, add 250 g of sugar, 10 g of vanilla sugar and 20 g of cocoa to it.
First mix the cream with a spoon, and then with a mixer, so that the cocoa does not scatter.
We fold the cake
10. I collect the cake in a pastry ring, which is wrapped in cling film.
This cake can be assembled without a ring. We fold the cake by alternating cakes and cream. You do not need to grease the top cake with cream.
The cakes in this cake do not need to be impregnated with anything, they will have enough moisture from the sour cream.
11. We cover the assembled cake with cling film and send it to the refrigerator for 6-8 hours.
Cooking protein custard
12. We will decorate the cake with protein-custard.
Pour 120 ml of water into a saucepan, add 360 g of sugar and add a pinch of citric acid.
We put the syrup over medium heat. The syrup temperature reached about 100-105 degrees.
13. Now pour 230 g of proteins into the mixer bowl and begin to beat them. After about half a minute, when the protein structure is destroyed, add 10 g of vanilla sugar. Continue whisking at maximum speed until stable peaks.
14. As soon as the syrup heats up to 118 degrees, turn on the mixer at low speed, and pour the hot syrup into the whipped egg whites in a thin stream. We increase the speed to the maximum and beat the cream for another 8-10 minutes.
Decorating the cake
15. Decorating the cake. First, coat it with protein cream on all sides.
16. Put the cream in a pastry bag with a closed asterisk nozzle. Decorate the sides and top of the cake with cream roses.
17. We paint part of the cream with red paint, I added a little of it, so it turned out pink. Decorate the cake with small roses with a small closed star nozzle.
18. Paint the remaining cream green. With a nozzle, we make leaves near the pink roses.
The chocolate cake turned out to be beautiful and appetizing with a rich chocolate taste, moderately sweet and delicate. This cake combines chocolate shortbread cakes and delicate sour cream very well. Be sure to prepare such a cake.
Video recipe
The recipe is taken from my culinary site. gotovimop.com