Chocolate Sour Cream Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Delicious,moist chocolate cake. Great with ice cream. Ingredients:
2c sugar |
13/4c cake flour |
2tbs cornstarch |
1tsp baking soda |
1/4tsp salt |
2/3c unsweetened cocoa |
1tsp instant coffee |
1tsp boiling water |
1/2c sour cream |
1tsp vanilla |
4lg. egg whites,at room temp. |
14tbs butter,melted |
ice cream , to serve |
Directions:
1. Adjust oven rack to lower-middle position and heat oven to 350. Spray 2 8 cake pans with vegetable cooking spray,then dust pans with flour,knocking out excess.
2. Whisk sugar,flour,cornstarch,baking soda and salt and set aside.
3. In another med. bowl.measure cocoa and coffee,then whisk in water to form smooth paste. Stir in sour cream and vanilla;set aside.
4. In a third bowl,using hand mixer,beat egg whites to soft peaks. Add melted butter to dry ingredients; without cleaning the beaters,mix until butter is completely incorporated.
5. Immediately add cocoa mixture;beat until batter is smooth,2-3 mins. Carefully fold egg whites into batter with rubber spatula until just incorporated.
6. Divide batter evenly between the 2 pans and bake until skewers inserted in center odf each cake comes out with still moist crumbs,30-35 mins. remove from oven,let cakes cool slightly in pans,about 5 mins. Invert each cake onto a plat and back to rack so it sits top side up. cool completely.
7. Double wrap one cake and freeze for another use. Serve remaining cake in wedges with ice cream.
8. Note :This cake is firm on bottomand soft on top,so it's important to invert it back on wire rack to cool. Otherwise,the top may stick to the rack and tear as removed
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