John Myers
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Chocolate Cake with Sour Cream Topping and Sugar Crust
The perfect chocolate cake with sour cream topping and sugar crust recipe with a picture and simple step-by-step instructions.
Dough:
- 125 g Sugar
- 1 Pck. Vanilla sugar
- 1 Egg
- 1 Egg yolk
- 70 ml Sunflower oil
- 50 ml Milk
- 50 ml Mineral water
- 175 g Flour
- 1,5 tbsp Cocoa
- 0,5 Pck. Baking powder
Sour cream hood:
- 1 Egg
- 60 g Sugar
- 50 ml Milk
- 1 tsp Vanilla flavor liquid
- 1 tbsp Food starch
- 200 g Sour cream
- 50 g Creme fraiche Cheese
- Extra fine sugar
Dough:
- Whip the sugar, vanilla sugar, egg and egg yolk in a bowl until whitish and creamy. Stir in the oil and whip again vigorously. Stir in milk and mineral water. Mix the flour, cocoa and baking powder and gradually sift into the egg mixture and stir well.
- Preheat the oven to 180 ° circulating air. Line a 24-cake tin or a rectangular 25 x 18 cm with baking paper and lightly grease the edge. Pour in the dough and smooth it out.
Hood:
- Beat egg and sugar whitish-creamy. Add milk, vanilla flavor and starch and stir well. Then add sour cream and crème fraîche and whip everything again vigorously.
- Place the cream on the dough in thick strips and in a slightly lattice-shaped manner (thick dots are also possible) and place the form in the oven on the middle shelf. The baking time is 30 – 35 minutes. Make a wooden stick test. Nothing should stick to anything when you pull it out. Sprinkle the sugar generously on the hot cake and then let it cool down in the oven.
- Bake any leftover cream in a small, heat-resistant tin with the cake. Can then be enjoyed as a “soufflé” …. If you don’t have extra fine sugar on hand, use normal sugar.
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