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Khamis, 16 Jun 2011

Sour Cream Chocolate Cake

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Asal nama kek ni Old-Fashioned Chocolate Cake tapi nak tambah gak nama sour cream kat depan dia sebab nak bagi kelainan pada kek ni sikit dengan add sour cream dalam batter

Kek ni memang moist sangat, rasa dia lain sikit la lebih cream sour macam tu tp takla sour sangat.....
sedang-sedang je tapi apa pun memang sedap
Ini bahan-bahan dia kecuali tepung dengan susu je takdak dalam gambar ni.


1. Sediakan 2 bowl, 1 bowl ni whisk together the cocoa, sour cream, eggs dan vanilla
2.Dalam bowl satu lagi ni,combine the flour, sugar tapi saya pakai brown sugar, baking powder, baking soda. Pastu using mixer add butter pulak (saya tak masukkan garam sebab saya pakai butter biasa, bukannya unsalted butter)
 3.Then slowly add this cocoa mixture to bahan dalam bowl tepung atas ni, beating until semuanya combined. Adunan ni akan jadi sangat pekat sebab kurang kandungan air so, saya add susu segar sikit, 1/4 cup bagi dia senang nak beating dengan mixer


Sebenarnya recepi ni terus bakar jadi sebiji kek, memandangkan saya kan makan sowang-sowang kat umah, buh dalam cup cake la makan sikit-sikit, bawa bekal ke ofis esok sikit huhuhu.....lagi satu sebab baru beli kertas cup cake ni kat ikea

Tudia...dia naik macam ni lah. Bakar selama 20 minit dengan suhu 180C

Susah benorla nak dapatkan light nak snap gambar ni maklumla kek ala dayang senandung...amacam lembut tak? Kek ni saya biarkan dalam 10 minit baru saya letakkan icing.
Ingredients for the cake:
- 1 1/3 cups all-purpose flour
- ¾ cup sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup + 2 tablespoons soft unsalted butter
- 3 tablespoons best cocoa
- ½ cup + 2 tablespoons sour cream
- 2 large eggs
- 1 ½ teaspoons vanilla extract

Ingredients for the icing:
- 3 ounces milk chocolate
- 3 ounces bittersweet chocolate
- 6 tablespoons unsalted butter
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup
- 2 cups confectioners’ sugar, sifted
- ½ teaspoon hot water

Instructions for the cake:
- Preheat the oven to 350°F/180°C.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Then, using an electric mixer, add the butter.
- In a wide-mouthed measuring cup, whisk together the cocoa, sour cream, eggs and vanilla, then slowly add this cocoa mixture to the ingredients in the bowl, beating until thoroughly combined. (I added ¼ cup milk because the batter didn't have a dropping consistency)
- Pour the batter into 2 8-inch (I used 2 9-inch) pans buttered or lined with parchment or wax paper and bake for 30 minutes (mine needed 25 minutes). When they’re ready the cakes should be starting to shrink back from the edges of the tins. Leave for 10 minutes in their pans on racks, then turn out to cool.

Instructions for the icing:
- To make the icing, melt the chocolate and butter in a microwave or in a bowl over hot water. (I went for the latter; smallest chance of failing)
- Let cool a little, then stir in the sour cream, vanilla and syrup.
- Add the sifted confectioners’ sugar and a little hot water, blending until smooth.
- When you’ve got the texture right - thick enough to cover but supple enough to spread, adding more sugar or water as required - you can ice the cakes.

Inila dia kek yang sungguh mabelles sesuai dihidangkan panas-panas tanpa icing dan dihidangkan sejuk-sejuk bersama icing. One of my mouthwatering recipe jugak ni
Sesapa nak belajar buat kek ni bolehla klik video kat bawah ni dari show 'Nigella Feasts', Nigella Lawson


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