Chocolate cakes have always been expensive because they contain cocoa and chocolate. However, in the past, such cakes could increase their price too much. In the 18th and 19th centuries, even a small addition of chocolate to the sponge cake increased the price of the cake by about 20-30%. Only the wealthy could afford to buy a chocolate cake.
Because of the excitement of the elite, chocolate cakes were made in almost every country. Confectioners tried to add new flavors to the cakes. For example, they added lemon zest, apple and combined cocoa cream with custard.
Let’s prepare a sour
cream
chocolate cake in our kitchen.
Ingredients:
- Sugar – 200 g;
- Kefir – 200 ml;
- Flour – 200 ml;
- Egg – 1 pc;
- leavening agent – 1 tsp;
- Cocoa – 2 tbsp;
- Salt – a pinch;
- Butter – 1 tbsp;
- Sour cream – 500 ml;
- Powdered sugar – 100 g;
- Sour cream thickener – 2 tbsp.
Preparation:
Sift together flour and cocoa, pour sugar, salt and leavening agent into it, mix. Break an egg into the flour, pour in kefir and melted butter, beat with a mixer until homogeneous.
Grease a baking dish with vegetable oil and pour the dough
into it.
Bake the biscuit in a multicooker or in the oven
for
40 minutes.
For the cream, combine powdered sugar and thickener and pour into the sour cream and mix with a spatula.
After baking the biscuit, take it out of the mold and cool down.
Cover the biscuit with a plate or the bottom of the pastry mold. Remove the uneven sides of the biscuit, crumble the scraps into crumbs.
Divide the biscuit into two crusts, place one in the pastry ring. Spread ½ of the cream on the cake, level the surface and cover with the second cake.
Smear the top of the cake with the rest of the cream.
Leave the cake in the refrigerator for 2-3 hours.
Sprinkle the cake with biscuit crumbs.
If desired, you can decorate the cake with chocolate glaze. This is a perfect chocolate cake for a tea party.
