Cream of chocolate and sour cream. Chocolate sour cream

Sour cream cake is my favorite. It is good not only because it is tasty and very simple, but it also gives you the opportunity to show your imagination. Any flavoring additives can be added to the classic recipe: liquor, lemon juice, vanilla sugar, cognac, nuts, etc. This time I want to offer you to cook chocolate with cocoa. It is suitable for any cakes, but it is best combined with biscuit ones.

Ingredients:
Sour cream 32% - 500 ml
Sugar - 1 tbsp.
Vanilla sugar - 1 tsp
Cocoa - 3-4 tablespoons

Preparing a recipe with step by step photos:

Beat the chilled sour cream with sugar with a mixer at high speed. It is best to replace granulated sugar with powdered sugar, but this is not necessary.

If it seems to you that it is liquid, then put it in cheesecloth for the night and hang it (put it in a sieve) so that the serum can be glassed with such a cream and jewelry can be made.

Add vanilla sugar and cocoa. The amount of cocoa is adjustable to your taste, but keep in mind that it will add bitterness.
Put in the refrigerator to chill. And now everything is ready!
Bon appetit and delicious cakes!
Any baking requires time and effort, so you don’t want to mess around with cream, very often. But there is a simple recipe that is prepared in just a matter of minutes. This is a chocolate cream made from sour cream and cocoa. Everyone will like this filling: both chocolate lovers and those who love a creamy delicate taste.

Even such a simple recipe can be varied. It is enough to increase the amount of cocoa or add freeze-dried instant coffee. For those who love coconut, I advise you to add coconut flakes. You can also play with different essences. Works well with almonds. If this cream will not be eaten by children, then you can pour a couple of tablespoons of cognac or liquor into it. Any jam (for example, orange) will diversify and enrich the taste.

This recipe is suitable for almost any cake. The most successful option is obtained with a biscuit, but shortbread cakes can also be coated. The mass turns out to be quite thick, so it can also be used to decorate not only cakes, but also cakes, muffins, muffins.

Little advice! The resulting mass is very fond of children. Therefore, spread it in bowls, add any fruits there, and sprinkle with grated chocolate and nuts on top. By the way, this dessert will appeal not only to children, but also to adults. And if you dissolve gelatin in the cream and gel it, it will turn out very tasty and interesting.

As with any recipe, it also has its own cooking secrets:
1. It is better to take the fattest sour cream at least 30% or thick heavy cream.
2. It should be chilled, so it whips better.
3. If the cream turns out to be very liquid, you can add a thickener (it is sold in the department with yeast and baking powder) or a little gelatin.
4. You need to beat first at high speed, and then at medium.
5. It is better to mix cocoa with sugar first, and then pour it into sour cream.

Rate the recipe

The technology of baking biscuits dates back to 1615, and to this day it has not changed significantly. There are seven main types of layers for biscuit cakes, but even the familiar sour cream for biscuit cake can be delicious in different ways (chocolate, banana, cottage cheese or condensed milk flavor).

Classic sour cream has only two ingredients: sour cream and sugar. For flavor, you can add a little vanilla powder or vanilla sugar. Despite the simplicity of the composition, not many housewives have a thick and lush cream. What were the mistakes made, it will help to find out a detailed study of the rules of preparation.

The proportions of ingredients for sour cream are defined as 1: 2, that is, for one part of sugar, there should be twice as much sour cream. Of course, sweet tooth is not forbidden to increase the amount of sweetener. This will not affect the consistency of the cream, only the taste will become sweeter.

To layer and cover one medium biscuit cake you will need:

500 g sour cream;
250 g of granulated sugar;
5 g vanilla sugar.

Secrets of technology and cooking:

The end result largely depends on the quality of the products, so sour cream must be of high quality, it should never be replaced with a sour cream product. For this cream, only sour cream with a fat content of 30% or more is suitable. Before cooking, it must be cooled very well.
The almost ice product is laid out in a large bowl (it can also be kept in the cold) and sugar is poured. As for the second ingredient of the cream, there are no special requirements for it. Although it is preferable to use fine sugar or powdered sugar, they will whip the cream faster.
Next, the contents of the bowl are simply whipped with a mixer at high speed into a thick and fluffy cream. Some housewives act a little differently: first they whip the sour cream at medium speed until fluffy, and then slowly introduce sugar, continuing to beat at maximum speed. In both cases, the result will be the same.

Recipe for cooking with gelatin

Sour cream with gelatin will help out when it was not possible to find sour cream with a high percentage of fat content. For this cream, you can use a product with a fat content of 15-20%. Of course, the consistency of the cream will be different from the classic version, but still the result will be excellent and without extra calories.

The list and proportions of the necessary products:

500 ml sour cream;
200 g of sugar or powder;
200 ml of milk (can be replaced with water or whey);
35 g instant gelatin.

How to cook:

First you need to prepare the gelatin. It is poured into a medium-sized bowl and cold milk is poured on top. Everything is mixed well and left to swell for 5 to 20 minutes, depending on the recommendations on the package.
Meanwhile, in a separate bowl, mix sour cream and sugar. This mass is beaten with a whisk until smooth. Depending on the fat content of the fermented milk product, a very liquid mixture can be obtained. You should not be afraid of this, gelatin will fix everything.
Place the container with the swollen cream thickener in a water bath and heat until a homogeneous liquid mixture is obtained. Gelatin must not be allowed to boil, otherwise it will lose all its gelling properties. After dissolving, the gelatin mixture should be left to cool to 37-40 degrees.
Pour the slightly cooled mixture into a stream of sour cream with sugar, continuing to beat everything until smooth. Allow the finished cream to cool slightly (approximately five minutes) in the refrigerator and you can coat the cakes with it. It is not worth waiting for complete cooling, because in this case the cake will come out dry and unsaturated.

With condensed milk

The classic sour cream with sugar has one drawback: trying to achieve complete dissolution of all grains of sugar, it is easy to overwhip it and get a sweet butter. This will not happen if you replace sugar with condensed milk. It is important to use only high-quality natural products with a high percentage of fat content.

Ingredients used in the preparation process:

500 ml of high-fat sour cream (from 30%);
100 ml sweetened condensed milk;
30 ml brandy.

Cooking method:

All ingredients and equipment for making the cream must be chilled, so combine sour cream and condensed milk from the refrigerator in a cold bowl.
Beat cream cheese mixture until thickened. To prevent the cream from exfoliating, it is better to beat it not with a mixer, but with a hand whisk. It is better to do this in an ice bath, setting a bowl of ingredients over another filled with ice and cold water.
Even with manual whipping, after 5-6 minutes the cream will have the desired consistency. It remains only to add a little cognac to it and distribute it in the total mass in a few circular motions.

Alcohol should not be added to the cream if the cake is prepared exclusively for children. In this case, it can be replaced with natural vanilla extract or fruit essence to taste.

Sour cream banana layer

The addition of an exotic fruit (banana) makes the taste of the usual sour cream unusual and tasty. It is not difficult to prepare such a layer for biscuit cakes, the only difficulty that may arise is the darkening of bananas. To prevent this from happening, the fruit must be sprinkled with lemon juice before preparing the cream.

The ratio of products in the cream:

200 ml sour cream 20% fat;
200 g of ripe bananas;
50 g of powdered sugar;
10 g vanilla sugar.

Cooking sequence:

Beat sour cream into a fluffy mass along with vanilla sugar and powdered sugar, while not forgetting to cool the main ingredient and the bowl for whipping.
Peel bananas and puree with a blender. Of course, you can simply mash them with a fork, but a blender will help make the consistency of the finished cream more uniform and airy.
Mix sour cream and banana puree, beat everything again with a mixer. Delicious sour cream with banana flavor is ready.

Curd-sour cream

This cream is a favorite among both those with a sweet tooth and those who follow their figure. It does not have many calories compared to its other sour cream counterparts, and the taste is very delicate and velvety, melting in your mouth.

To prepare cottage cheese and sour cream for a biscuit cake, you need to take:

400 g non-grained cottage cheese;
100 g of granulated sugar (you can add a little more to your taste);
200 g of fat sour cream;
vanillin or vanilla sugar to taste.

Cooking step by step:

The main time spent in the cooking process will be spent on the preliminary preparation of products. So, cottage cheese needs to be given a more uniform structure. To do this, you can twist it through a meat grinder, push it through a fine sieve or beat it with a blender.
Ideally, in order for the sweetness to be evenly distributed in the mass of the cream, the sugar should be ground into powder. If the sour cream is not very greasy, it is better to weigh it first. Weighing sour cream is the process of getting rid of excess whey, as a result of which the fat content and density of the product increase. To obtain weighed sour cream, it is poured into a colander installed over an empty container and covered with several layers of gauze. This design is left overnight in the refrigerator.
The prepared ingredients are transferred to one bowl or other container of a suitable size and beat with a mixer until smooth. After a few minutes, the cream will be ready.

Chocolate and sour cream

Chocolate lovers can make a mega chocolate biscuit cake by complementing chocolate biscuit cakes with chocolate sour cream. For this cream, you can take sour cream of any percentage of fat content, but depending on it, you will need a little more or a little less powdered sugar to get the desired consistency of the mixture.

Products for chocolate and sour cream layer of biscuit cakes:

100 ml sour cream;
150 g of dark chocolate;
50 g butter;
10 g vanilla sugar;
3 g of table salt;
280-300 g of powdered sugar.

Action algorithm:

On a steam bath or in a microwave, melt the dark chocolate with butter, stir until the mixture becomes homogeneous, and cool completely.
Stir sour cream, vanilla sugar and table salt into the cooled mixture of butter and sour cream. Then, while whisking the mixture with a mixer, gradually introduce powdered sugar in small portions. Beat the cream very thoroughly until the desired splendor and density is achieved.

Custard sour cream - step by step recipe

It received the second name of this cream "Plombir" for its delicate taste, reminiscent of ice cream. When finished, the cream turns out to be moderately dense, ideal for creating thick cream layers between biscuit cakes or for decorating various cakes.

For the preparation of "Plombira" the following products are needed:

300 g sour cream 20%;
1 chicken egg;
120 g of crystalline sugar;
20 g vanilla sugar;
50 g wheat flour;
200 g butter.

Progress:

In a thick-walled saucepan, mix sour cream, raw chicken egg, both types of sugar and flour. Mix everything well so that there are no lumps;
Place the saucepan with the mixture on the steam bath and cook until thickened, stirring constantly with a spoon so that the custard base does not burn. The consistency of the mixture after boiling should be such that the groove does not disappear after stirring with a spoon;
After thickening, remove the sour cream from the steam bath, immediately add a quarter of the butter to it and stir. Cool the custard base;
Separately, beat the softened butter into a fluffy mass and gradually introduce the custard base into it. Whip everything together. It would be nice to let the cream stabilize in the cold overnight and you can start decorating the cake.

Some cakes are more suitable for butter creams, others are more suitable for whipped cream. For example, custard filler is ideal for Napoleon. However, for biscuit cakes, it is more reasonable to use cocoa chocolate cream. This is a simple, budget option that any hostess can afford.

Easy cooking option

There are several ways to make chocolate cream from cocoa. Either limit yourself to standard components, or add fruits and berries. Even cream will give the delicacy a more refined taste.

For the simplest method, you will need: 270 grams of condensed milk, 100 g of butter, two large spoons of cocoa powder. The delicacy will turn out very sweet. The butter is melted, then condensed milk, cocoa are added. Everything is mixed and cooled.

Custard

Easy to make chocolate custard. The mixture is cooked over low heat for only a few minutes. You can cook a treat in a water bath, but then a little flour is added to the water. For biscuits, the classic version is most suitable.

Products:

one egg;
three large spoons of sugar;
one glass of milk;
three large spoons of cocoa;
a sachet of vanillin;
four large spoons of wheat flour;
a pinch of salt.

Sugar, cocoa, eggs, flour are mixed. Everything is well mixed until a homogeneous mass without lumps. Then you need to boil the milk and gradually pour it into the chocolate blank. The saucepan is placed on a small fire. During cooking, the delicacy is constantly stirred. As soon as it reaches a viscous consistency, the pan is removed from the heat. This usually takes 5 to 7 minutes.

Chocolate cream on water without eggs

You can make chocolate cream with plain water, it is not necessary to use dairy products. As a result, the filler will still turn out tasty, dense and thick. Thanks to the missing eggs, it will be fairly light.

You will need:

two glasses of boiled water;
four large spoons of cocoa;
one glass of sugar;
two large spoons of wheat flour.

First, flour, sugar, cocoa are mixed. Water is poured in gradually, at the same time the mixture must be stirred. Then the container is put on fire, brought to a boil. All this time, the mass must be stirred. Then it cools for fifteen minutes, then butter is added. Then the mixture must be thoroughly mixed again. Cakes are soaked with already cooled delicacy.

Sour cream chocolate cream

Sour cream with cocoa is one of the easiest cooking options. It is done very quickly, suitable for purchased cakes. The delicacy soaks them perfectly and no additional syrup is required.

For the mixture you need the following products:

400 ml sour cream;
50 g of powdered sugar;
three large spoons of cocoa;
chocolate bar.

Melt the chocolate and cool until the mixture is warm. Sour cream is whipped with powdered sugar and cocoa. Everything is mixed with warm chocolate. Cream of sour cream is suitable for biscuits.

Cream with alcohol

For the piquancy of cocoa chocolate cream, the recipe may contain a little alcohol. Cognac or other alcohol is added to the filler. You can use the finished mixture not only as a layer, but also as a glaze.

You will need:

3 eggs;
400 g butter;
two large spoons of cocoa;
five grams of some alcoholic beverage.

First, syrup is made to impregnate the cake. Sugar is added to half a glass of water and put on fire and boiled. During cooking, the foam is removed. The syrup must be constantly stirred. Eggs are beaten in a saucepan.

After that, without stopping whipping, syrup is added. Everything is mixed and cooled. Then butter, cocoa for the cake, powdered sugar and alcohol are added. Everything is mixed up.

Cream with cottage cheese

Many people think about how to make chocolate cream cake more interesting. For this there is a recipe with cottage cheese.

You will need the following products:

half a glass of milk;
20 ml whipped cream;
5 pieces of apricots;
25 ml of sugar syrup;
2 tbsp. l. cottage cheese;
20 g sour cream.

First, cottage cheese and sour cream are whipped in a mixer at a low speed. Then cocoa, pitted apricots and sugar are added to taste, warm milk is gradually poured in. Everything is mixed until a homogeneous mass. It should be like a thick cream. If it is used for a cake, then cream and fruit can be put on top as a decoration. However, the delicacy can be served in a glass as a dessert.

Cream with starch

The use of starch is an alternative to how to make flourless chocolate dessert.

You will need:

half a glass of milk;
50 grams of cocoa;
3 eggs;
100 grams of sugar;
30 grams of starch.

The recipe for chocolate cream for cocoa cake is very simple. Separate the whites from the eggs. Then the yolks, as well as other products, except sugar, are mixed with a whisk. The container is put on fire, and the mixture is boiled until thickened. At the same time, it must be stirred all the time. Then the pan is removed from the heat. Egg whites are beaten to a stable foam with sugar, added to the mixture. It is mixed again and removed briefly in the refrigerator.

Delicacy with gelatin

Cream is always used for biscuits, its recipe can also be with gelatin.

Required products:

100 grams of powdered sugar;
50 grams of cocoa;
100 ml sour cream;
10 grams of gelatin.

Sour cream is mixed with cocoa and powder, and whipped in a mixer. Gelatin must be dissolved in 30 ml of water. Then the mixture is added to the sour cream mass. It is mixed and put into the refrigerator. The prepared cream should stand there for 2 hours.

Chocolate Peanut Cream

Chocolate and peanut milk filler is ideal for classic biscuits with shortcakes. Peanuts should be ground almost into flour, which will give the dessert a nutty flavor. Condensed milk can be applied on top of the dessert.

You will need:

three quarters of a glass of milk;
three large spoons of cocoa;
a glass of roasted and chopped peanuts;
four large spoons of sugar;
one chicken egg;
five large spoons of flour.

The milk is boiling. Beat sugar with egg until foamy. In a saucepan, mix flour, cocoa and whipped mixture. Everything is mixed until a homogeneous mass. Milk is slowly poured into the mass, while the delicacy is stirred all the time. Peanuts are added last.

Coffee-chocolate cream

The original taste of the oil delicacy is obtained by adding coffee to it.

For cooking you will need:

chocolate bar;
500 ml of milk;
15 grams of cocoa;
200 grams of butter;
15 grams of coffee;
one chicken egg;
100 grams of sugar;
20 grams of flour.

The egg is beaten with a whisk. Then cocoa, coffee and flour are added. All this is well mixed. Then 50 g of milk is added, and the rest is poured into a separate bowl.

Boil the mixture. Then egg and coffee mixtures, sugar are added. Next, the delicacy should be boiled for 20 minutes until it thickens, then add the pureed chocolate.

Culinary Secrets

Each component brings its own flavor. However, there are some rules that you need to follow when making chocolate cream for sponge cake. Egg whites and yolks should be beaten chilled, and the rest of the ingredients should be at room temperature. If custard is being prepared, it must be constantly stirred. It is necessary to "catch" the moment of removing the saucepan from the fire. You need to do this just before boiling. Otherwise, the delicacy will boil in lumps and stick to the day of the pan.

You need to cook with butter, which cannot be replaced with margarine. To obtain a lush filler, the ingredients are mixed in a dry bowl. You can make chocolate cream from cocoa with the addition of alcohol. If the dessert is made for kids, then vanillin is poured out instead of alcohol. In recipes with chocolate, it can be replaced with cocoa powder.

In contact with

Chocolate and sour cream cakes, or as they are colloquially called, “sour cream cakes” are one of the most easily accessible types of homemade cakes that even a completely inexperienced housewife can cook. Moreover, you can make a chocolate cake by adding sour cream to the dough, or you can bake the simplest biscuit according to any recipe and carefully coat it with homemade sour cream.

Recipes for sour cream cakes with chocolate icing

Cake "Chocolate sour cream"

Ingredients:

For test:

1.5 cups flour;
1 cup sour cream - sour cream must be liquid;
1 cup of sugar;
50 -70 g of cocoa powder;
1 large egg;
0.5 teaspoon of soda, quench with 9% table vinegar (0.5 tablespoon).

For cream:

Option 1 - Sour Cream:

1 glass of sour cream;
1 cup of sugar.

Option 2 - Creamy Chocolate Cream:

100 g butter;
0.5 cans of condensed milk;
2-3 tablespoons of cocoa.

For chocolate glaze:

1 tablespoon cocoa or 50 g;
1 tablespoon of sour cream;
1 tablespoon sugar (if using chocolate instead of cocoa, no sugar is needed)
1 tablespoon butter.

Cooking:

To prepare the dough for chocolate cake on sour cream, you need to mix flour, sugar, cocoa and baking powder. Add sour cream, egg and, if you cook without baking powder, soda (extinguish with vinegar).

We mix the dough and put it in a mold, greased with butter and sprinkled with breadcrumbs or semolina.

If you bake in a large form - 25-26 cm in diameter - the cake will not turn out high, and it can be cut into two. If you want more cakes - three - you need to take a smaller mold, 20-22 cm.

We bake the chocolate cake for sour cream at 180-200C for about 45 minutes, until a dry wooden stick.

The dough for sour cream cake with chocolate icing is dense, but fluffy - you will see this when, after letting the cake cool a little, cut it into several layers.

Sour cream for chocolate biscuit cake can be made in a simple way by whipping sour cream with sugar. The cream is liquid, but it perfectly impregnates the cakes. If you want the cream to be thicker and contrast with the cakes with a beautiful light layer, then make creamy with condensed milk. When the cakes have cooled, coat the bottom cake with cream and cover with the top one.

Recipe for frosting chocolate cream cake: melt chocolate with sour cream and butter in a water bath, mix and pour over the finished product.

Sour cream can draw beautiful patterns.

Cake chocolate and sour cream "Bear"

Dough Ingredients: butter - 1 tbsp. spoon, sugar - 1 cup, sour cream - 1 cup, soda, vinegar, flour - 1 cup, cocoa - 3 teaspoons; for cream: sour cream - 1.5 cups, sugar - 1 cup, vanillin - 1 pack.

For this chocolate cake recipe with sour cream, you need to grind the butter with sugar, add sour cream and grind again, add one teaspoon of soda and one tablespoon of vinegar and mix. Add 3 cups flour and knead the dough. Divide into two parts, add cocoa to one. Divide everything into six cakes and bake.

Cream preparation. Beat sour cream, sugar, vanillin, put in the cold. Then lubricate the cakes (except the top one), put them in the cold for impregnation, cakes, alternate: dark, light.

Glaze preparation. Grind 2 tablespoons of milk, 4 tablespoons of sugar, add 50 g of soft butter and rub well again. Add 3 teaspoons of cocoa to the icing for chocolate cake with sour cream, grind, put on fire and bring to a boil to melt the sugar, stirring, cool, pour over the top and sides.

Chocolate and sour cream cake "Zebra"

Ingredients:

For test: 700 g flour, 5 eggs, 500 g sugar, 250 g sour cream, 100 g butter, 1 tsp. drinking soda, 1 tsp. lemon juice, 50 g cocoa powder, 10 g margarine.

For glaze: 50 g butter, 50 g cocoa powder, 50 ml milk, 120 g sugar.

Cooking method:

Mix sugar, eggs, sour cream, soda, lemon juice, add softened butter and flour. Knead the dough, divide it into 2 equal parts. Add cocoa to one of the parts. Lubricate the mold with margarine and carefully spread the dough alternately with a tablespoon of each color so that spiral stripes of brown and white are obtained. Bake the cake in an oven preheated to 200 ° C for 40–50 minutes.

To prepare the glaze, mix sugar with milk, softened butter and cocoa, bring to a boil, cool and beat with a mixer.

As you can see in the photo, chocolate and sour cream cake according to this recipe can be covered with icing:

Cake chocolate and sour cream "Perfection"

Ingredients:

For the first test: 500 g flour, 400 g sugar, 300 g sour cream, 30 g cocoa powder, 1 tsp. drinking soda, 1 tsp. 3% vinegar, 20 g margarine.

For the second kind of test:

For cream:

For glaze:

For decoration:

Cooking method:

To prepare the dough of the first type, mix sour cream with sugar, add soda slaked with vinegar and, gradually adding flour, knead a stiff dough. Divide it into 2 equal parts and add cocoa to one of them. Divide each part in half again, roll out 4 identical cakes, put in molds greased with margarine and bake in an oven preheated to 250 ° C until cooked. Ready cakes to cool.

To prepare the dough of the second type, beat the chilled proteins with a mixer and, gradually adding powdered sugar, beat for about 10 more minutes. Put the finished mass with a pastry bag on a greased and floured baking sheet in the form of cakes with a diameter of 3–4 cm. Bake in a moderately preheated oven for 10–15 minutes.

To prepare the cream, mix chilled sour cream with sugar, beat with a mixer and add vanilla sugar. To prepare the glaze, pour 150 ml of water on the powdered sugar and cook over low heat until it thickens. Cool the syrup, mix with egg white and cocoa and beat with a mixer.

Lubricate the finished chilled cakes with cream and combine, alternating in color and layering with protein cakes. The top and sides of the chocolate cake with sour cream prepared according to this recipe should be covered with icing and decorated with nuts.

Chocolate and sour cream cake "Pleasure"

Ingredients:

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For the first test: 500 g flour, 400 g sugar, 300 g sour cream, 30 g cocoa powder, 1 tsp. baking soda, 1 tsp. 3% vinegar, 4 tsp. margarine.
For the second kind of test: 5 egg whites, 400 g powdered sugar, 2 tsp. butter, 2 tsp. wheat flour.
For cream: 400 g sugar, 400 g sour cream, 1 sachet of vanilla sugar.
For glaze: 1 egg white, 120 g powdered sugar, 1 tbsp. l. cocoa powder.
For decoration: 100 g chopped walnut kernels.

Cooking method:

Divide each part in half again, roll out 4 identical cakes, put in molds greased with margarine and bake in an oven preheated to 250 ° C until cooked.

Ready cakes to cool.

To prepare the dough of the second type, beat the chilled proteins with a mixer and, gradually adding powdered sugar, beat for about 10 more minutes. Using a pastry bag, put the finished mass on a greased and floured baking sheet in the form of cakes with a diameter of 3-4 cm.

Bake the chocolate cake with sour cream according to this recipe in a moderately preheated oven for 10-15 minutes.

For making cream mix chilled sour cream with sugar, beat with a mixer and add vanilla sugar.

For making glaze powdered sugar pour 150 ml of water and cook over low heat until thickened. Cool the syrup, mix with egg white and cocoa and beat with a mixer.

Lubricate the finished chilled cakes with cream and combine, alternating in color and layering with protein cakes.

Pay attention to the photo - chocolate cake on sour cream according to this recipe needs to be greased with icing and decorated with nuts:

Recipes for chocolate biscuit cakes with sour cream

Chocolate and sour cream cake with plum jam

Ingredients:

For test: 6 eggs, 300 g flour, 100 g cocoa powder, 200 g sugar, 200 g sour cream, 1 tbsp. l. margarine.
For cream: 100 g butter, 2 tbsp. l. sugar, 1 egg, 1 tbsp. l. plum tincture.
For filling: 200 g plum jam, 1 tsp. cinnamon, 1 tsp lemon peel.
For decoration: 2 tbsp. l. chopped walnuts, candied fruits.

Cooking method:

Separate the yolks from the proteins, grind white with sugar, add the egg whites whipped into a stiff foam, sifted flour, cocoa powder and sour cream, knead a homogeneous dough. Put it in a mold greased with margarine, bake in an oven preheated to 200 ° C for 15-20 minutes. Cool the finished biscuit, cut lengthwise into 3 parts.

For making cream grind the egg with sugar, add softened butter and plum tincture, beat.

To prepare the filling mix plum jam with cinnamon and lemon zest, grease 2 cakes with the resulting mixture, put them on top of each other and cover with a third.

Lubricate the chocolate cake with half of the sour cream, use the remaining cream with a rose pastry syringe. Decorate the cake with nuts and candied fruits.

Chocolate cake with sour cream "Evening"

Ingredients:

For test: 350 g flour, 300 g sugar, 250 g condensed milk, 250 g mayonnaise, 4 eggs, 3 tbsp. l. cocoa powder, 1 tsp. baking soda, 1/2 tsp. 3% vinegar, 2 tsp. margarine, 2 tsp breadcrumbs.
For cream: 500 g sour cream, 250 g powdered sugar, 1 orange, 150 g chopped walnut kernels.
For decoration: 100 g of grated chocolate.

Cooking method:

To prepare the dough, beat eggs with sugar, add mayonnaise, condensed milk, soda slaked with vinegar, flour, cocoa and knead the dough. Put the finished dough into a mold greased with margarine and sprinkled with breadcrumbs and bake in an oven preheated to 200 ° C for 30 minutes.

To prepare sour cream for chocolate biscuit cake, the orange must be washed, peeled and grated on a fine grater. Beat the chilled sour cream and powdered sugar with a mixer, add the orange and nuts, mix thoroughly.

Cut the cake lengthwise, brush with 1/2 of the prepared cream and connect both parts.

Spread the top and sides of the cake with the remaining cream and decorate with grated chocolate.

Look at the photo of chocolate cakes with sour cream - such products look very appetizing:

Cake with chocolate biscuit and sour cream "Sofia"

Ingredients:

3 cups flour, 1 cup thick sour cream, 1 cup granulated sugar, 1 tsp. baking soda, 1/2 tsp. salt, 2 tbsp. l. cocoa powder.
For cream: 2 cups thick sour cream, 1 cup granulated sugar, a pinch of vanilla.

Cooking method:

Grind sour cream with sugar, add 2 cups of flour mixed with soda and salt, mix everything into a homogeneous mass. Divide the resulting dough in half, add cocoa and 1/2 cup flour to one half, and only 1/2 cup flour to the other.

Then, for a cake with chocolate biscuit and sour cream, you need to prepare dark and light dough. Divide both the dark and light dough into 3 equal parts and roll out circles the size of the bottom of the mold from each part.

Bake 6 shortcakes in a greased form alternately.

While the cakes are cooling, prepare the cream: beat sour cream with sugar with a mixer, add vanillin.

Fold the cakes one on top of the other, align the sides with a knife. Lubricate each cake with cream, lay them one on top of the other again, alternating light and dark. Cover the surface and sides of the cake with cream.

Decorate the top of the cake with crumbs obtained from the scraps of the cakes. The crumb can be placed in sectors, leaving part of the surface unfilled, or pour it in a spiral.

This simple chocolate and cream cake should be ready the day before serving.

Chocolate cake of 6 layers on sour cream "Eurydice"

Ingredients:

1 cup sugar, 1 cup flour, 1 cup sour cream, 1 tbsp. l. oils, a pinch of soda.
For filling: 1 cup sour cream, 3 cups sugar, 1 cup nuts.
For decoration: 1 cup sugar, 4 tsp. cocoa, 40 g butter, 4 tbsp. l. milk.

Cooking method:

Grind butter with sugar, add sour cream, flour and soda. Divide the finished dough into 2 parts, add cocoa to one of them. Bake 3 white and 3 dark cakes.

For filling: beat sour cream with sugar, add nuts.

Spread the dark cake with the filling, sprinkle with nuts, put the white cake on top and spread with the filling again. Repeat several times.

For decoration: mix all the ingredients and put in a water bath.

Here you can see a selection of photos for the recipes for chocolate cakes with sour cream presented on this page:

The taste and aroma of confectionery always depends on the cream or impregnation that was used in the preparation. Many are accustomed to the sweet taste and smell of cakes, so creams based on sour cream are now gaining great popularity. They are easy to make, require few ingredients, and you can decorate almost any pastry with them, whether it be a biscuit or shortcrust pastry. Sour cream for the cake can also be supplemented with a variety of details to achieve a unique taste. It’s quite easy to figure out how to make a delicious sour cream chocolate cream and what you should pay attention to when cooking. One short article is enough to take your culinary skills to the next level.

chocolate cream recipe

In cooking, two main recipes for chocolate sour cream are commonly used. One uses cocoa to create a chocolate flavor, and the other uses dark chocolate. The recipe with cocoa is very simple. All the original ingredients (sour cream and chocolate) are mixed and beaten with a mixer until the mass is thick and homogeneous.

The second recipe for cream on sour cream is a little more complicated. The use of chocolate will take longer, however, the taste will be deeper and richer.

First, a bar of chocolate is melted in a water bath to a liquid state, while adding a couple of tablespoons of milk. The result is a kind of glaze, which must be poured into sweetened sour cream and mixed gently. It is important to consider here that you cannot pour hot chocolate into sour cream, because it will immediately curl up. To avoid the appearance of sour flakes in the mass, which will interfere with making the chocolate-sour cream of the desired consistency and spoil the aesthetic appearance, the chocolate is poured chilled.

In both recipes, the result is a delicious dark cream with a pleasant and noticeable chocolate bitterness. This taste will permeate the biscuit layers of the cake and give the product a special taste and color, as well as a bright aroma of real cocoa beans. Also, the cream is suitable as a wonderful filling for cakes.

Required Ingredients

You don't need a lot of ingredients to make sour cream for chocolate cake.

For chocolate cream, you will need the following ingredients:

150 g dark chocolate;
100 - 120 g of sour cream (the thicker the better);
350 g of powdered sugar or other sweet ingredient (granulated sugar is useful if you need a liquid cream);
50 g butter;
a teaspoon of vanilla sugar and a quarter teaspoon of salt.

For a recipe with cocoa powder, you can limit yourself to the following products:

3 tablespoons of cocoa powder;
3 tablespoons of powdered sugar;
200-300 ml of sour cream (the fatter the better).
50–100 ml milk or cream, as for buttercream.

Video of making chocolate cream from sour cream and cocoa

httpss://youtu.be/QIleS5SBmtQ

Step by step cooking

There are two main recipes for making cream, and both are on the stove.

Let's start with the chocolate cream:

Break the chocolate into pieces and place in a bowl. Chocolate should have as much cocoa as possible.
Add the butter, cut into pieces, into a bowl.
Put the bowl in a water bath.
Heat the cream, but do not bring to a boil. It must be constantly stirred until the consistency becomes homogeneous and everything melts.
Remove the cream from the water bath and cool until warm.
Add salt, vanilla sugar and mix thoroughly. So we prepare the first half of the cream.
It turns out the mass, in which gradually add sour cream and mix until a homogeneous consistency.
Sift the powdered sugar, if it is used for sweetness.
Beat everything with a mixer, and add powdered sugar in the process. After adding the powder, the mass is whipped for another couple of minutes.

Such chocolate cream from sour cream can be used immediately after preparation.

If you want to decorate a cake with such a cream, then it needs to be made dense. To do this, the cream with sour cream is cooled for 3 hours, covered with cling film, in the refrigerator. In the freezer, the cooling time will be reduced to 20 minutes.

After that, it becomes a thick mass and is used for decoration.

You can prepare sour cream-chocolate cream, in which the taste is achieved due to cocoa, according to the following algorithm:

Mix cocoa and powdered sugar. The main thing is to achieve the absence of lumps.
The proportion of cocoa, sugar and sour cream is selected individually. It depends on the desired consistency and personal taste.
To make cocoa and powder dissolve better, add a little warm cream or milk to them.
Add sour cream to the mass gradually and mix well.
Now you can use.

The first recipe is usually used to apply later on cakes. The second is more suitable for cakes. To do this, you can put it in the refrigerator to make it thicker. You can add some gelatin or cornstarch, but this method is more difficult.

Cream consistency

Natural sour cream tends to become liquid when combined with sugar. This is not very good for the consistency, because then the cream will be completely absorbed into the cakes, and there will be no layer between.

To prevent this effect, powdered sugar or a thick ingredient with a high sugar content is added instead of sugar. Usually it is 2-3 tablespoons of honey or condensed milk. Thickeners are also suitable - milk powder, starch, flour, gelatin. Thanks to this, the mass will remain thick, you can also cool it further so that the sour cream with chocolate becomes even denser. For some cakes, for example, manniks or muffins, liquid cream on sour cream is more suitable just due to its ability to be absorbed.

Cream of sour cream with chocolate: tricks and tips

Cooking has one interesting feature. The more people cook a dish, the more new recipes or tricks appear to help improve it. Most often, such changes are simple recipes that anyone can make. Like this cream. The main thing is to keep its base - sour cream and chocolate, and the rest of the ingredients will give it a special and unique shade.

To make a cream for sour cream and chocolate cake, you should pay attention to the following recommendations:

Sour cream has a fat content, and this point must be taken into account when choosing it. We will need sour cream of medium or high fat content, it should not be liquid and resemble cream. If you buy in a store, then 30% of the product is suitable for cream, but ideally, thick rustic sour cream is bought.
The closer the shelf life of sour cream to its end, the more sour it becomes, and it is more difficult for chocolate to kill this taste. Therefore, when preparing the cream, rustic or store-bought sour cream should be as fresh as possible. This, by the way, will affect the consistency. The fresher the sour cream, the lighter and more tender it is.
A thick cream of natural sour cream is obtained when it is whipped with a mixer in the fastest rotation mode. In the process, it will seem that the mass is stratified, but when it becomes the desired consistency, this effect will disappear.
Liquid cream is applied to warm cakes. Thick, which is needed for a layer, only for cold ones. If you use a thick mass for hot cakes, then it will begin to melt, and the sour cream will curdle.
For a special taste of the cream, add a little cognac, liquor, lemon juice, cinnamon, sweet syrups, hazelnuts, walnuts. Each chef has his own special ingredient that makes sour cream chocolate cream unique. Sometimes they even add hot peppers for special gourmets.

As the last and most important piece of advice, one interesting point should be noted - cakes in which layers are made from fermented milk products are not stored for a long time. Therefore, it is better to treat them immediately after preparation. However, given how delicious it is and what charm the sour cream chocolate cream for the cake gives to confectionery, you can not even remind about it. He gets eaten up very quickly.

Sour cream with chocolate is an easy-to-make and very interesting ingredient for cakes. If it turns out, then the cake can be considered a success, because such a cream will give a special taste and aroma to any pastry. At the same time, the ease of the recipe leaves no doubt. Even an inexperienced cook will get a real masterpiece.