Chocolate biscuit on sour cream: recipe, cooking features, baking time, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Intense chocolate flavor, dense and at the same time porous texture, moderate moisture - this is how a chocolate biscuit with sour cream turns out. A photo and recipe for making this simple, but at the same time insanely delicious dessert are presented in the following article. And don't be surprised if guests don't leave you a bite to taste.

Chocolate sponge cake on sour cream with cherries and whipped cream: ingredients

Are you planning a celebration? Then be sure to prepare the next cake based on chocolate sour cream biscuit. It turns out just perfect. Soft biscuit cakes with a rich chocolate flavor, spicy impregnation, drunken cherries and a fluffy whipped cream. What could be better?

The basis of the cake is an amazing chocolate biscuit with sour cream. The recipe for its preparation involves the use of the following ingredients:

• sour cream (15%) - 200 ml;
• sugar – 300r;
• eggs - 2 pcs.;
• butter - 70 g;
• flour - 240 g;
• cocoa powder - 70g;
• baking powder - 1 tsp;
• soda - ½ tsp;
• s alt - ¼ tsp;
• boiling water - 100 ml.

Whipped cream cream is ideal for chocolate biscuit. It should be prepared with the following ingredients:

• cream (33-38%) - 500 ml;
• powdered sugar - 120 g.

Biscuit cakes on sour cream are moist and porous. But it is recommended to additionally soak them with syrup, compote or alcohol (depending on who the cake is being prepared for).

For impregnation and filling you will need the following products:

• pitted cherries - 250g;
• sugar - 40 g;
• cognac (rum, whiskey) - 50 ml;
• spicy spices (cinnamon, cloves, nutmeg) - to taste and desire.

For garnish, take a bar of dark chocolate and a few whole berries.

Preparing dough for biscuit

The cake is generally very easy to make. Well, even a novice confectioner will cope with kneading dough and baking a biscuit. Almost the entire process of its preparation can be seen in the photo.

The sour cream biscuit recipe involves the following sequence of actions:

1. Preheat the oven to 180°.
2. Put a kettle of water on the stove. By the time the ingredients are mixed, it should boil.
3. Melt butteroil in a water bath or microwave and let it cool slightly at room temperature.
4. In a separate bowl, sift flour, cocoa, baking powder and soda.
5. Add sugar and s alt to dry ingredients. Shuffle.
6. Beat the eggs at low speed of the mixer. Add sour cream to them and mix.
7. Introduce the resulting mass into dry ingredients.
8. Mix well. The consistency should be homogeneous, without dry lumps.
9. Add melted butter and immediately pour in boiling water.
10. Stir and pour the dough into the mold. Let's dwell on this point in more detail.

Baking fluffy sponge cake

When performing the next step, you must follow this sequence:

1. There is quite a lot of dough, so it is recommended to distribute it between two forms with a diameter of 18-20 cm. You can do this using a kitchen scale.
2. Line the bottom of the detachable forms with parchment, the side walls do not need to be lubricated.
3. Place the molds with the dough on the middle level of the preheated oven.
4. Bake chocolate biscuits with sour cream for 30 minutes. Readiness to check with a splinter, which should come out of the dough dry.
5. Let the biscuits cool slightly in the tin, then remove the parchment and put them upside down on a wire rack. Leave in this form until completely cooled.

How to make a better biscuit?

Not all housewives know how to cook a magnificent chocolate biscuit. But the prescriptionsour cream, it turns out very high. Moreover, it is not necessary to beat the ingredients with a mixer, including eggs. It is enough not to forget to put sour cream and baking powder into the dough.

And to make the biscuit even better, one secret should be taken into account when preparing it. After each cake, laid out on a wire rack, has completely cooled down, they must be wrapped in cling film and sent to the refrigerator overnight. Every hour in the cold makes the biscuit even more moist and delicious. In cling film, it can be safely stored in the refrigerator for 3-4 days.

Impregnation for cake

First of all, you need to release the finished chocolate biscuits on sour cream from the cling film and cut each in half. That is, in total, 4 cake layers should turn out. Next you need to cook the syrup for impregnation:

1. Put pitted cherries into a saucepan. Berries can be taken fresh or frozen. In the latter case, they must first be thawed, but the juice should not be poured out, and the cherries should be boiled in it.
2. Add sugar to the berries in a saucepan, 30 ml of water or juice formed after defrosting, spicy spices to taste, a little good alcohol. During the preparation of the syrup, it will evaporate, but a pleasant aftertaste will remain.
3. Ingredients in a saucepan cook for 10 minutes.
4. If only adults will eat the cake, then you need to get the cherries from the syrup and soak the berries in any alcohol overnight. If the dessert is prepared for children, then this step can be skipped.

Classic Whipped Creamcream

Cooking it is very simple, and from the minimum number of ingredients. But there are a couple of points in the recipe that you should pay attention to:

1. Cream must be thick and cold. Before whipping, they need to be kept in the refrigerator for at least a day. It is advisable to chill both the bowl and whisks.
2. You need to whip the cream with a mixer, starting at low speed and gradually increasing the speed. A powerful blender or food processor can easily turn butter into butter.
3. To prepare the cream, pour the cream into a bowl. Start beating at low speed. Gradually add the icing sugar and increase the speed to high. Beat until soft peaks. This will take 5-10 minutes.
4. Immediately set aside a couple of spoons of cream to smooth the sides of the cake.

Cream for sour cream chocolate biscuit

Instead of whipped cream, chocolate sponge cake is sometimes layered with sour cream. To prepare it, you need the following ingredients:

• sour cream 30% fat - 500 g;
• sugar - 250 g;
• vanilla sugar - 15g

The cream recipe is very simple. To prepare the cream you need:

1. Only sour cream with a fat content of 30% and no less is suitable for cream. Otherwise it will be too liquid. But if necessary, fat content can be increased at home. To do this, you need 750 g of sour cream with a fat content of 20%. It must be folded onto cheesecloth and hung over a saucepan in a cold place for 24 hours. As a result, sour cream will becomeless, but the fat content will increase to 27%. For a cream, this will be enough.
2. Shift the cheesecloth sour cream into a mixing bowl.
3. Add sugar, including vanilla.
4. Beat at high speed of the mixer until you get a delicious and tender sour cream.

Assembling and decorating the cake

It is recommended to shape the cake in a split ring to make it even. Step by step, this stage can be represented as follows:

1. Put the first cake on the bottom of the mold.
2. Using a silicone brush, soak it with cherry syrup.
3. Put cream of whipped cream or sour cream on top of the cake.
4. Put cherries pre-squeezed from syrup on the cream.
5. Assemble the whole cake in this order.
6. On the top cake place a load in the form of a plate and a small can, for example, with condensed milk.
7. In this form, send the cake to the refrigerator for the night. During this time, it will settle a little, soak well and become even due to the shape.
8. The next day, smooth the sides and top of the cake with whipped cream. Top it with grated chocolate and whole cherries.

This is such a beautiful biscuit on sour cream as in the photo if you cook it exactly following the recipe.

Chocolate sponge cake without boiling water on sour cream

It tastes like soft milk chocolate. It can be served at the table as a cake or you can make a cream of cream and layer it on a cut chocolate biscuit. From sour cream, by the way, creamturns out to be no less delicious. Therefore, when forming a cake, you can also use it.

Directly, the biscuit should be prepared like this:

1. Melt 100 g of butter in a saucepan. While it is hot, add cocoa (35 g) and sugar (180 g) to it. Immediately remove the saucepan from the heat. Stir the ingredients with a whisk until the sugar is completely dissolved.
2. Add sour cream (200 g) at room temperature to the cooled chocolate-cream mass.
3. Beat 4 eggs with s alt (½ tsp) until fluffy.
4. Combine flour (200 g) with soda (1 tsp).
5. Introduce the chocolate mixture into the egg mass. Beat at low speed mixer. Gradually, literally on a spoon, add dry ingredients.
6. Bake the biscuit in two 18 cm diameter molds. Divide the dough using a scale. It should turn out exactly 450 g.
7. Bake in a preheated oven at 165° for 40 minutes. After cooling on a wire rack, wrap the cakes in cling film and refrigerate for at least 4 hours.

Chocolate biscuit recipe for slow cooker

The tall and moist cake prepared according to the following recipe can be compared to a brownie. It tastes so chocolatey.

The recipe for a biscuit on sour cream for a slow cooker is simple. And most importantly, it is not necessary to accurately weigh all the ingredients. Biscuit always turns out for everyone.

The recipe consists of just a few steps:

1. Butter softened at room temperature (100 g) beat withsugar (100 g).
2. With the mixer running, add 4 eggs one at a time.
3. Add 200 ml of sour cream.
4. Gently fold the sifted flour (1 tbsp), 100 g cocoa and baking powder (1 tsp) into the dough.
5. Grease the multicooker bowl with oil. Pour the dough into it. To prevent the formation of a cap on top, it is recommended to move the bowl several times from side to side.
6. Select the cooking mode "Baking". The program will set the time automatically. In different models, it can vary from 45 to 60 minutes.
7. Leave the finished biscuit in the slow cooker for 10 minutes, then transfer it to a wire rack to cool completely.

Cooking features and recommendations

According to many housewives, if we compare recipes for biscuits, chocolate with sour cream is the most delicious. It is softer, porous with a bright and rich taste. But only far from everyone the biscuit turns out magnificent. For some housewives, it does not rise in the oven, while for others it falls off as soon as it is removed from there.

Experienced confectioners are ready to share the secrets of making the perfect biscuit. Recommendations will be presented on the example of the most common mistakes:

1. Biscuit won't rise. Most often this happens because the ingredients are measured incorrectly. Even if the dough seems too thick before adding boiling water, you do not need to add more hot water than indicated in the recipe. When preparing a biscuit, be sure to use a kitchen scale.
2. The dough rises unevenly, causing the topa high "cap" is formed. To prevent this from happening, before putting the mold in the oven, you need to cover it tightly with foil, and then bake the biscuit for as long as the recipe calls for. As a result, it will turn out tall and flat, and it will be possible to cut it into more cakes.
3. Chocolate biscuit on sour cream is bitter. This is due to the low quality of the cocoa powder added to the dough. You can try to correct the taste of this biscuit by impregnation, for example, from cherry compote or sugar syrup with the addition of alcohol. And for the future, for a biscuit, you need to take only very good cocoa (professional or, for example, Golden Label).