John Myers
Small Chocolate Sour Cream Cake
The perfect small chocolate sour cream cake recipe with a picture and simple step-by-step instructions.
- 75 g Dark chocolate 70%
- 60 g Butter
- 80 g Flour
- 10 g Cocoa powder
- 0,5 teaspoon Baking powder
- 75 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 Eggs
- 200 g Sour cream
- 175 g Philadelphia
- 50 g Powdered sugar
- 1 teaspoon Ground cinnamon
- 50 g Whipped cream
- 5 g Palmin
- 25 g Dark chocolate 70%
- Break the chocolate into pieces. Melt together with butter over a hot water bath. Allow to cool slightly. Mix with sugar, vanilla sugar and salt. Gradually stir in the eggs.
- Sift the flour, cocoa and baking powder into a bowl and mix. Stir into the chocolate mixture spoon by spoon.
- Grease a small baking pan (approx. 18 cm diameter). Fill in the batter. Bake in the oven at 175 degrees for about 15 to 20 minutes. Let cool down.
- Mix the sour cream with Philadelphia, powdered sugar and cinnamon until very creamy. Remove the chocolate base from the mold. Spread the sour cream on top and smooth it out. Chill for 2 hours.
- Heat 25 grams of whipped cream. Break the chocolate into pieces. Melt together with palmin in the cream. Take off the stove. Stir in the rest of the cream. Cover the cake with it. Decorate according to your mood or occasion.
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