This is a birthday cake for my mum.
I’ve wanted to make a chocolaty cake, otherwise known as devil’s food cake. No idea why such a name, since the cake tastes heavenly.
- 70 grams 72% chocolate
- 112 grams cake flour
- 1/4 tsp salt
- 15 grams cocoa powder
- 70 grams sour cream
- 1 1/8 tsp baking soda
- 170 grams boiling water
- 2 eggs
- 1 1/4 tsp vanilla extract
- 85 grams unsalted butter
- 125 grams dark muscovado sugar
- 50 grams aged egg white
- 25 grams castor sugar
- 50 grams finely ground almonds
- 80 grams icing sugar
- 10 grams pumpkin powder
Sour cream chocolate frosting
- 100 grams 66% chocolate
- 100 grams 70% chocolate
- 130 grams sour cream
- 50 grams unsalted butter
- 60 ml milk
- 75 grams icing sugar
- 1/2 tsp salt
- Line and grease 2 x 6 inch round pans. Preheat oven to 180 C.
- Melt chocolate over a pot of simmering water. Set aside.
- Sift cake flour and salt. Set aside.
- Mix cocoa powder, sour cream and baking soda in a bowl. Gradually add in boiling water and mix well.
- Beat eggs with vanilla extract until combined.
- Cream butter and sugar until light and fluffy. Add in melted chocolate. Mix well.
- Add egg mixture and mix well.
- Alternately add dry ingredients and liquid mixture (from step 4). Fold well to combine.
- Scrape batter into prepared pans and bake for 20-25 minutes until a skewer in the middle of the cake comes out clean.
- Let cake cool completely before removing from pans.
Please refer to method here.
- Melt chocolate over a pot of simmering water.
- Add in sour cream and butter. Combine well.
- Add in milk and salt. Combine well.
- Add in icing sugar. Combine well.
- Set aside for about 2 hours. I did not put in the fridge. It will thicken up nicely.
- Gently slice off dome part of the cake, if any.
- Place a slice of cake on the serving plate. Smear on any fillings you like. Initially I used the sour cream chocolate frosting mixed with some corn flakes. Duh! Stupid moment. Not a good idea. Of course the cornflakes turn soft and floppy. So for the leftover slices, I cut out the floppy cornflakes and used crunchy cookie butter. Thumbs up from taste testers.
- Carefully place the top slice of cake on the filling and gently press down.
- Cover the cake with sour cream chocolate frosting. Swirl about for some design.
- Sandwich the macaron shells with any fillings you like. I used the sour cream chocolate frosting since I had extra.
- Arrange macarons on top of the cake in any pattern you like.
- Cake keeps well in the fridge. Take the cake out about an hour before serving.
The frosting is divine. Not too sweet and it holds up well in hot and humid (hazy as well now) Singapore. A good frosting to use in any sour cream cake, since it uses up the remaining sour cream.
The pumpkin macarons are a bit different. They turn golden brown when done and the texture is much more chewy than the normal macaron.