Birthday Cake - Chocolate Cake with Sourcream Filling & Ganache Frosting

Birthday Cake - Chocolate Cake with Sourcream Filling & Ganache Frosting

div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-xzsMQh5Zkbw/UJr8e482IQI/AAAAAAAACXY/ZUhlOnMoc1Y/s1600/DSC0084.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="434" src="http://3.bp.blogspot.com/-xzsMQh5Zkbw/UJr8e482IQI/AAAAAAAACXY/ZUhlOnMoc1Y/s640/DSC0084.JPG" width="640" //a/divspan style="font-family: Georgia, 'Times New Roman', serif;"span style="color: blue;"Hello!! It was my Hubby's birthday on 5th Nov & ever since I started blogging I was waiting for this special occasion to bake this delicious cake all from scratch.  Both of us are chocolate lovers so thought why not make a super rich chocolaty cake thus /spanbspan style="color: purple; font-size: large;"Chocolate cake with Chocolate & Sour cream filling & Chocolate Ganache frosting/span/bspan style="color: blue;".  Total Yum!! Coincidentally this happens to be my 75th post too!/span/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"/spanbr /a name="more"/aspan style="color: blue; font-family: Georgia, Times New Roman, serif;"This is a lengthy post as I have tried giving as many details as possible. It may also feel like a lot of effort to make this cake but believe me when you see the final outcome & most important taste it you will feel all this effort is worth it. In-fact you may think twice before  buying any ready made cakes going forward. This cake can stay good for 2-3 days in refrigerator but bet it wont last that long as its too yummy to resist. Now coming to the recipe.../spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"br //spanspan style="color: blue; font-family: Georgia, Times New Roman, serif;"bIngredients:/b/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"bbr //b/spanspan style="color: blue; font-family: Georgia, Times New Roman, serif;"bFor Chocolate cake (makes two 9 inch cakes)/b/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"1 & 3/4 cup of all purpose flour /spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"3/4 cup of unsweetened cocoa powder/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"2 tsp of baking soda/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"1 tsp of baking powder/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"1 tsp of salt /spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"2 cups of sugar/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"1 cup of buttermilk /spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"1 /2 cup of oil/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"1 cup of hot & strong coffee /spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"2 eggs/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"1 tsp vanilla extract/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"br //spanspan style="color: blue; font-family: Georgia, Times New Roman, serif;"bFor Sour-cream Filling:/b/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"6 oz of semi sweet chocolate/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"4-5 tbsp of unsalted butter/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"1/2 cup of Sour cream/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"1 tbsp of corn syrup/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"1 tsp of vanilla extract/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"2 & 1/2 cups of powdered sugar/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"br //spanspan style="color: blue; font-family: Georgia, Times New Roman, serif;"bFor chocolate Ganache:/b/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"1 & 1/2 cups of semi sweet chocolate chips/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"2/3 cup of heavy /spanspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"whipping /spanspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"cream/spanbr /span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"1 tbsp of butter/spanbr /span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"br //spanspan style="color: blue; font-family: Georgia, Times New Roman, serif;"bOther requirement: /b/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"Two 9 inch round baking pans/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"Angled spatula /spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"cake stand or serving plate /spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"parchment paper (optional) /spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"br //spanbr /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-PLEQbdPEiVA/UJr8o2CnqlI/AAAAAAAACXg/jxGJcBJJuTE/s1600/DSC0069.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://1.bp.blogspot.com/-PLEQbdPEiVA/UJr8o2CnqlI/AAAAAAAACXg/jxGJcBJJuTE/s640/DSC0069.JPG" width="426" //a/divbr /span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"bMethod:/b/spanbr /span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"br //spanspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"bFor chocolate cake:/b/spanbr /span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"Preheat the oven to 350F. Greece two 9 /spanspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"inch/spanspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;" round baking pans with some butter & dust some flour. Spread & tap off the excess flour. Alternately you can also place a parchment paper after greacing the pans & again apply some butter over the parchment paper. /spanbr /div/divbr /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-Qexq3LWRa38/UJnr-9DA5DI/AAAAAAAACTw/enpiK7Ep-EI/s1600/Dry+ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="140" src="http://4.bp.blogspot.com/-Qexq3LWRa38/UJnr-9DA5DI/AAAAAAAACTw/enpiK7Ep-EI/s640/Dry+ingredients.jpg" width="640" //a/divspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"In a large bowl add all the dry ingredients like all purpose flour, cocoa powder, baking powder, baking soda, salt & sugar. Mix well & keep aside/spanbr /span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"br //spanbr /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-nk5AtkYPKKA/UJnrRFwRI/AAAAAAAACT4/mMIzmqpQy84/s1600/Wet+Ingr.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="158" src="http://2.bp.blogspot.com/-nk5AtkYPKKA/UJnrRFwRI/AAAAAAAACT4/mMIzmqpQy84/s640/Wet+Ingr.jpg" width="640" //a/divspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"In another bowl, break the eggs one at a time & whisk gently. Then add the buttermilk, oil & vanilla extract to the eggs & mix well till all is well incorporated./spanbr /span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"br //spanbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-I2UmTFZr6hM/UJnr-U4C5vI/AAAAAAAACTo/P1moOgaQdgg/s1600/Cake+Baking.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="138" src="http://3.bp.blogspot.com/-I2UmTFZr6hM/UJnr-U4C5vI/AAAAAAAACTo/P1moOgaQdgg/s640/Cake+Baking.jpg" width="640" //a/divspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"Now pour the wet mixture into the bowl of dry ingredients. Mix well. Now add the hot coffee into this & again mix till all gets well incorporated & you get a lump free & running batter. /spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"Distribute evenly into the two round pans & bake for about 25-30 mins. At 30 mins poke a toothpick or knife at the center of the cake, if it comes out clean that means the cake is done. Remove from the oven & allow it to cool in the pan for 10-15 mins. Then transfer onto cooling rack to /spanspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"completely /spanspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"cool off. /spanbr /span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"br //spanspan style="color: blue; font-family: Georgia, Times New Roman, serif;"bFor Sour cream filling: /b/spanbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-1JJT-Q7NNI/UJnti20BAQI/AAAAAAAACUA/kFLxcHrCIY/s1600/Sourcream+step1.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="160" src="http://3.bp.blogspot.com/-1JJT-Q7NNI/UJnti20BAQI/AAAAAAAACUA/kFLxcHrCIY/s640/Sourcream+step1.jpg" width="640" //a/divspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"Randomly chop the chocolate into small pieces using a knife & then transfer it into a heat proof/safe bowl. To this chocolate add butter. Now using double boiling method (i.e. placing the heat safe bowl on a pot of boiling water) stir the chocolate & butter mixture till smooth & glossy. Keep aside & allow it to cool. /spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"br //spanbr /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-NJYgHkvL68/UJntjYOgK3I/AAAAAAAACUI/gVts90DN0Ik/s1600/Sourcream+step2.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="160" src="http://4.bp.blogspot.com/-NJYgHkvL68/UJntjYOgK3I/AAAAAAAACUI/gVts90DN0Ik/s640/Sourcream+step2.jpg" width="640" //a/divspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"In another bowl, mix /spanspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"sour-cream, corn syrup/spanspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;" & vanilla extract. Mix. Now add the cooled chocolate-butter mixture & mix well. /spanbr /span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"br //spanbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-NW4qHMOraKQ/UJntkPDESzI/AAAAAAAACUQ/pwgWdu-8WU8/s1600/Sourcream+step3.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="252" src="http://3.bp.blogspot.com/-NW4qHMOraKQ/UJntkPDESzI/AAAAAAAACUQ/pwgWdu-8WU8/s640/Sourcream+step3.jpg" width="640" //a/divspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"Then add the sugar 1 cup at a time & mix till all is well incorporated & you get a smooth & creamy filling. Fill about just less than 1/2 of this filling into the pipping bag. Keep refrigerated as we will be using this to decorate out cake at the end. Remaining will be used as filling between two cakes. /spanbr /span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"br //spanspan style="color: blue; font-family: Georgia, 'Times New Roman', serif;"bFor Chocolate Ganache: /b/spanbr /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-ugyo5IqAP-4/UJnupK9LaI/AAAAAAAACUY/Eb9Ov41EVws/s1600/Ganache.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="146" src="http://2.bp.blogspot.com/-ugyo5IqAP-4/UJnupK9LaI/AAAAAAAACUY/Eb9Ov41EVws/s640/Ganache.jpg" width="640" //a/divspan style="color: blue; font-family: Georgia, Times New Roman, serif;"Boil the cream just so it reaches the boiling temperature but its not boiling. To this add the chocolate chips & butter. Allow it to stand for a minute & then start stirring till you get a smooth & glossy ganache. Initially the Ganache will have a more liquidy texture but we will refrigerate it for 30 to 60 mins or until we are ready to use. By this time the texture will be slightly like a cream cheese (i.e. thick)which can be spread easily on the cake. If you are finding difficulty in spreading the ganache, allow it to stand at room temperature for 10 mins & you should get the spreadable consistency. /spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"br //spanspan style="color: blue; font-family: Georgia, Times New Roman, serif;"bFor Assembling the Chocolate Cake: /b/spanbr /div class="separator" style="clear: both; text-align: center;"/divbr /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-M2o47eUv3kM/UJr4sXXMuZI/AAAAAAAACV4/H0cv1enfT0o/s1600/Step1.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="160" src="http://1.bp.blogspot.com/-M2o47eUv3kM/UJr4sXXMuZI/AAAAAAAACV4/H0cv1enfT0o/s640/Step1.jpg" width="640" //a/div span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"Take the cake stand or the serving plate on which you will be presenting your cake. Cut the parchment paper into 4 length wise strips & place it on four sides of cake plate/stand. This will prevent the plate from looking messy when you apply the frosting & filling. Place a tbsp of the sour cream filling at the center of the cake stand. This will act as a glue to hold the cake in place. Now place the cake on the cake stand/plate by aligning the center. Pour the sour cream filling on the cake & spread evenly starting from inside to out. Apply as thick or thin layer you like. /spanbr /span style="color: blue; font-family: Georgia, 'Times New Roman', serif;"br //spanbr /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-lHnYszLb4Js/UJr4rtaqFlI/AAAAAAAACVw/0DbBN-znn2I/s1600/Step+2.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="160" src="http://1.bp.blogspot.com/-lHnYszLb4Js/UJr4rtaqFlI/AAAAAAAACVw/0DbBN-znn2I/s640/Step+2.jpg" width="640" //a/divspan style="color: blue; font-family: Georgia, Times New Roman, serif;"Now place the other cake on top of the first one & press gently. Its alright if some of the filling oozes out from the side. Using the angled spatula simply spread it around the cake. Now place 1/4 of chocolate ganache on the uppermost cake & spread it evenly. The take the other 1/4 & spread it on the sides of the cake starting from top & moving downwards. Make sure you apply a thin coat all over the cake. This will be our first coating. Don't worry about the layer being smooth, but spread it as evenly as possible. Now take the remaining 1/2 ganache & spread it on top & remaining 1/2 on all sides./spanbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-26LwI104vks/UJr4s4Tq5mI/AAAAAAAACWA/OHJ1smGiM0o/s1600/Step3.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="242" src="http://3.bp.blogspot.com/-26LwI104vks/UJr4s4Tq5mI/AAAAAAAACWA/OHJ1smGiM0o/s640/Step3.jpg" width="640" //a/divspan style="color: blue; font-family: Georgia, Times New Roman, serif;"Now using the angled spatula, start smoothing the ganache. For smoothing the sides, place the angled spatula slant with slight pressure & move the dish in circular motion to even out. Remove the excess ganache from the spatula & dip the spatula in hot water to clean the spatula & then again start smoothing it. Once you think you have achieved the smoothness you wanted, refrigerate the cake for 30 mins as this will help to set the ganache. Now using the piping bag filled with sour cream filling make small flowers on the sides of the cake & some simple boundary at the bottom. I wanted to keep it simple but you could make any decoration of your choice. Now carefully pull the parchment paper strips from all sides. If at all there is any filling or ganache left on the cake plate then wipe it with a clean paper towel. Cover & refrigerate till its time to cut & celebrate. /spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"br //spanbr /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-RzET69GKgvI/UJr9Gc2F3PI/AAAAAAAACXw/LQZVPY7lxb8/s1600/DSC0082.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://1.bp.blogspot.com/-RzET69GKgvI/UJr9Gc2F3PI/AAAAAAAACXw/LQZVPY7lxb8/s640/DSC0082.JPG" width="492" //a/divspan style="font-family: Georgia, 'Times New Roman', serif;"span style="color: #a64d79;"Notes: /span/spanbr /ullispan style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif;"Your cake needs to be completely cool before you apply any filling or frosting to it.  I prefer baking my cake at night & allow it to cool on cooling rack overnight. This way I am all set to fill & frost it the next morning. /span/lilispan style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif;"Also your frosting should not be too cold & hard to work on the cake as that will make the spreading difficult & may spoil your cake. /span/lilispan style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif;"I have used the chocolate sour cream mixture as a filling & chocolate ganache as frosting as I preferred a firm outer cake frosting & wanted it to be really special.  But you could make this same cake using only one of these i.e. using chocolate & sour cream as filling as well as frosting same is the case with chocolate ganache. /span/lilispan style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif;"If at any time when you are working with the filling & frosting you find its becoming runny or liquidy, simply refrigerate the cake & or the filling/frosting for 10-15 mins or till you get a workable consistency. /span/lilispan style="font-family: Georgia, 'Times New Roman', serif;"span style="color: #a64d79;" I've used egg in the chocolate cake recipe but you can definitely replace the chocolate cake with the /spanspan style="color: purple;"a href="http://shwetainthekitchen.blogspot.com/2012/07/basic-chocolate-cake-eggless-version.html" style="font-weight: bold;" target="blank"Eggless Chocolate cake recipe/ab /b/span/span/lilispan style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif;"I've used the these portions to make /span/liullispan style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif;"Buttermilk  - adding 1 tbsp of vinegar to 1 cup of milk. /span/lilispan style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif;"Hot strong coffee -  /spanspan style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif;"adding 1 & 1/2 tsp of instant coffee to 1 cup of hot water. /span/li/ul/ulbr /span style="font-family: Georgia, 'Times New Roman', serif;"span style="color: blue;"That's it out yummy & /spanbspan style="color: purple;"Chocolaty cake with S/span/b/spanspan style="color: purple; font-family: Georgia, 'Times New Roman', serif;"bour cream/b/spanspan style="font-family: Georgia, 'Times New Roman', serif;"bspan style="color: purple;" filling & Chocolate Ganache Frosting/span/bspan style="color: blue;" is ready. Serve it cold or if you prefer it warm just microwave it for 10 seconds before serving. /span/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"br //spanbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-6IAw8k-qeto/UJr8816S1eI/AAAAAAAACXo/F7gtYcWX7Po/s1600/DSC0153.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="426" src="http://3.bp.blogspot.com/-6IAw8k-qeto/UJr8816S1eI/AAAAAAAACXo/F7gtYcWX7Po/s640/DSC_0153.JPG" width="640" //a/divspan style="color: blue; font-family: Georgia, Times New Roman, serif;"br //spanspan style="color: blue; font-family: Georgia, Times New Roman, serif;"Happy Baking!!/spanbr /span style="color: blue; font-family: Georgia, Times New Roman, serif;"Shweta/span

Directions

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