Hope you are all doing well! I’ve been in cupcake-making mode for the last 2 weeks. We had the Cupcake Training Camp in Montreal and then my sister wanted cupcakes for her friend’s birthday. I’ll be posting on these different cupcakes, but first here is a delicious mocha cake you definitely want to try at home 😉
I saw this cake at a grocery store (looks a lot like this Sweetapolita’s cake) and wanted to try it ASAP! I’m a huge fan of coffee desserts even if I don’t drink coffee.
I wanted to find a cake recipe calling for sour cream because I had some left in the fridge. This cake was heaven : very moist and great texture for a layer cake. I’m giving you the recipes I used as well as 2 techniques/tutorial I followed to achieve it. My first layer cake didn’t look that great, this one is much much better!
Chocolate Sour Cream Pound Cake
Adapted from How to cook a wolf
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash of salt
1/2 pound unsalted butter, softened
1 1/3 cups sugar
2 large eggs, at room temperature
One 8-ounce container (about 1 cup) sour cream
1 teaspoon vanilla
1 teaspoon prepared coffee
Preheat to 350 degrees. Spray or grease a bread pan.
In a bowl, stir together the flour, cocoa, baking powder, baking soda and salt.
In a large bowl with an electric mixer, beat the butter and sugar together at medium speed. Beat in the eggs one at a time, beating until smooth after each addition. Reduce the mixer speed to low and beat in half the dry ingredients. Scrape. Beat in the sour cream, the vanilla and the coffee, scrape again, and then beat in the remainder of the dry ingredients.
Scrape the batter into the prepared pan. Bake for 1 hour, or until well risen and a toothpick inserted into the center of the cake emerges clean.
Cool the cake in the pan on a rack for 5 minutes and remove from pan. Let cool completely.
Espresso Swiss Meringue Buttercream
For the Swiss Meringue Buttercream I always use Sweetapolita’s recipe and I added about 6 tablespoon of cold espresso.
From Pastry Studio
3 oz bittersweet chocolate
1/2 C heavy cream
1/2 t vanilla
I took this recipe for the glaze but it turned out to be way too runny so I ended up adding a lot of chocolate chips. You may use this recipe instead : http://allrecipes.com//Recipe/chocolate-ganache/Detail.aspx
Once your cake is frosted, you can drizzle the glaze/ganache.
Techniques I used for the frosting
Crisp corners: http://cakecentral.com/tutorial/how-to-frost-a-square-cake
It worked amazingly well, may take longer if you have a little OCD, but anyway the result is very satisfying!
Frost the layers : http://www.youtube.com/watch?v=MjPPrBwj9YI piping the icing on the layers is way easier!
Good to know
- You can cut the cake in as many layers as you want.
- I did a crumb coating : a very thin layer of frosting which prevents the crumbs from getting in the frosting. Then, freeze the cake for about 10 minutes before frosting.