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Chopper's Sour Cream Chocolate Cake With Chocolate Frosting Recipe

CHOPPER'S SOUR CREAM CHOCOLATE CAKE W/ CHOCOLATE FROSTING Recipe
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Cooking Time : 15 minutes
Serving : 8
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Prepare the ingredients before making CHOPPER'S SOUR CREAM CHOCOLATE CAKE W/ CHOCOLATE FROSTING in your home. Then, follow these steps below to serve CHOPPER'S SOUR CREAM CHOCOLATE CAKE W/ CHOCOLATE FROSTING for your family or friends.

Ingredients: CHOPPER'S SOUR CREAM CHOCOLATE CAKE W/ CHOCOLATE FROSTING

  • 1 3/4 cup All Purpose Flour
  • 3/4 cup Confectioners Sugar
  • 3/4 cup Dark Cocoa
  • 1/2 tsp Salt
  • 250 grams Sour Cream
  • 2 Egg yolks
  • 375 ml Milk
  • 220 grams Melted (70% Cocoa Solids) Dark Chocolate
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Paste or extract
  • Frosting
  • 1/2 cup Cocoa Powder
  • 2 cup Powdered Sugar
  • 125 grams Cubed, Softened Butter
  • 1/3 cup Hot Water
  • 175 grams Melted Dark Cocolate of your choice

How to Make CHOPPER'S SOUR CREAM CHOCOLATE CAKE W/ CHOCOLATE FROSTING

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make CHOPPER'S SOUR CREAM CHOCOLATE CAKE W/ CHOCOLATE FROSTING in your home by yourself.

    Step 1
  • Preheat the oven to 175 ℃ (340 ℉). Put in the bowl of the mixer or a metal mixing bowl, if you're doing it by hand, the flour, sugar, baking soda, baking powder and cocoa, all sifted, and mix thoroughly. Add the salt.
  • Step 2
  • Add the milk, egg yolks, vanilla paste and sour cream. Mix slowly at first until incorporated then beat fast for at least 2 minutes. Then add then melted chocolate and beat again on medium speed until chocolate is fully incorporated.
  • Step 3
  • Pour into a prepared 23cm springform tin and bake on the middle shelf of the oven for 40-45 minutes or until a skewer comes out clean. Cool for 5 minutes before releasing from the springform tin. Place on wire rack to cool completely
  • Step 4
  • For the Frosting, mix together vigorously cocoa powder, powdered sugar, cubed, softened butter and the hot water until a paste forms. Mix in the melted chocolate. Leave at room temperature for an hour before spreading on the top and around the of the cake.
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