Sunday, February 27, 2011

Making HERSHEY'S Chocolate Sour Cream Cake Recipe/Review

Chocolate Sour Cream Cake! It look so beautiful! This is how it looks like sitting in the fridge after about 2 hours.
I make this cake with my dear Ah ma for her sweetheart birthday! She choose the recipe from Hershey website, bought the ingredient and came my house to make! Its so much fun making cake together!

We couldnt find Hershey's cocoa powder and thus bought Vanhouten cocoa powder. The smell aren't as fragrant as Hershey's but it came out as a good replacement of Hershey's cocoa powder.

This cake is a very rich cake. She decide to reduce the sugar level from 395g to 350g. Cake came out really moist, rich and delicious! Maybe next round if i wanted to remake this I would put less sugar. However if lessen too much then it will also affect the texture of the cake.

Turn out that the quantity of the cake is pretty big and fits into 2 size 8inch square pan. If you only want to make 1 pan, then perhaps you could half the quantity.

When ah ma choose the recipe i was rather apprehensive as I never use sour cream before and this recipe require about 500g sour cream. I was worried that the cake will turn out too sour. However although we use a lot of sour cream, I couldn't taste any sourness on the cake! My friend was rather puzzled by this especially when sour cream is really costly in cold storage. She bought 4 bottle today and it already cost RM32! The taste of sour cream almost tasted like sugarless yogurt. Perhaps i might experiment and replace with yogurt next time as they cost cheaper.

The frosting on the other hand turn out to be too sweet. Perhaps next round would reduce the sugar from 150g to 120g. And for some reason i still could taste slight icing sugar texture in the frosting although we have blended quiet long. First time i made chocolate fudge frosting and i must say its very interesting! I belief the frosting can even be use to drizzle on ice cream!

Recipe take from Hershey's website.


    * 195g all-purpose flour
    * 350g sugar
    * 85g HERSHEY'S Cocoa
    * 1-1/2 teaspoons baking soda
    * 1 teaspoon salt
    * 150g butter or margarine, softened
    * 1 container (16 oz.) dairy sour cream (About 500g)
    * 2 eggs
    * 1 teaspoon vanilla extract
    * FUDGE FROSTING (recipe follows)


   1. Heat oven to 350°F/177 Celcius. Grease and flour 13x9x2-inch baking pan. I use a 8 inch square pan x 2.

   2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.

   3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.


      42.53g butter or margarine
      40g HERSHEY'S Cocoa
      150g powdered sugar -150
      2 to 3 tablespoons milk
      1/2 teaspoon vanilla extract

      Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

How the batter look like after mixing. Pour into square pan!
Good thing bought 2 pan that day and its same size. Lucky!

Bake for about 45mins! The cake rise and flatten when its off the heat which is why there is cracking. The cake already look so beautiful!

Waited 2 hours for the cake to cool. After that prepared the frosting, cut the cake into half. Picture shows cream on the cake. Then cover with another layer of the cake.
After putting the top layer, cream with the frosting on top and side. I line the bottom with plastic and make it easier to transfer on serving plate. The cake is a beauty!

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