Hey guys on the 9th of December 2016 I turned 24. I still can’t beleive that I’m already 24 years old, whenever someone asks me how old I am, the first thing thatt comes to my mind is ‘I’m still 21’. Unfortunately I’m definetly not. When did you guys start to actually mind your age? For now I actually don’t mind celebrating my birthday, because I still feel pretty young. However I think that in a couple of years It’ll be very weird to say my age out loud.
As I did last year, I obviously had to make a cake. I know that it may sound really lame to bake your own cake on your birthday, but you guys know how much I love baking, so what’s a better excuse than your birthday to make a four layer cake? This year I decided to make another Linda Lomelino’s recipe. She is just genious when it comes to baking and I really am obsessed with her blog. I wish mine looked like hers and that my pictures where as beautiful as hers, but I think that I still have a long way to go before they look like that.
This cake was absolutely glorious. Every single person who had a piece, took another slice right away. The cakes are super moist and the filling is to dye for. It’s made with nutella, an Italian hazelnut spread which is so tasty you won’t even believe it. I also decided to add some meringues on the top and all around the bottom of the cake, but I have to admit i did not make them. You can easily buy meringues at your local super market. But if you have time, I highly recommend to make them from scratch, because they’re not that difficult to make, it just takes a little time.
P.S The amount of ingredients you’ll find in the recipe will be good for making a three layers cake with a 6 inch round tin. If you want to make four layers with an 8 inch tin like mine, you can double the ingredients or make two different batters with the amount of ingredients listed below.
Chocolate sour cream cake
- 200 gr butter
- 125 ml milk
- 240 gr flour
- 1 1/2 tsp baking soda
- 68 gr cocoa powder
- 315 gr granulated sugar
- 1/4 tsp salt
- 2 eggs
- 150 ml sour cream
- 125 ml hot coffee
- Preheat oven to 175°C. Butter three 6-inch (15 cm) cake pans, or four 8-inch (20 cm) cake pans and dust them with cocoa powder.
- Melt the butter, add milk and set aside to cool.
- In a large bowl, mix together the flour, baking soda, cocoa powder, sugar and salt. Add the butter mixture, eggs and sour cream to the dry ingredients and beat until just smooth.
- Add the hot coffee and stir until smooth (batter will be quite liquid).
- Divide the batter evenly between the three cake pans. Bake the cakes on the lower rack for 32-35 minutes or until a cake tester comes out clean. Let the cakes cool in their pans for 15 minutes, then invert onto a cooling rack to cool completely.
- 75 gr semi-sweet chocolate (50%)
- 35 gr butter
- pinch of salt
- Coarsely chop the semi-sweet chocolate and place it in a saucepan together with butter, over low heat. Stir often until everything is melted. Add a pinch of salt. Let cool to spreadable consistency – meanwhile you can prepare the frosting.
- 150 gr butter, softened
- 100 gr cream cheese, cold
- 60 gr powdered sugar
- 250 gr Nutella
- pinch of salt
Method and Assembly
- Beat butter until pale and creamy, about 2 minutes. Add the cream cheese, powdered sugar, chocolate hazelnut spread and salt and beat until frosting is completely smooth and fluffy. If frosting feels loose, put the bowl in the fridge for a while.
- Place the first cake layer on a plate or cake stand. Spread with chocolate filling, then pipe or spread a layer of frosting on top (make sure to save some frosting for piping the top of the cake). Don’t pipe or spread all the way out to the edge as the weight of the cake will make it spread.
- Place the second layer on top of the first layer. Spread second layer with chocolate filling, then pipe or spread a layer of frosting on top. Put the third layer on top. Put the cake in the fridge to stabilize it while you prepare the dark chocolate glaze.
Dark chocolate glaze
- 75 gr dark chocolate (70%)
- 45 gr butter
- pinch of salt
- Coarsely chop the dark chocolate and place it in a saucepan together with butter, over low heat. Stir often until everything is melted. Add a pinch of salt. Let cool to room temperature (but make sure it doesn’t thicken too much, it should still be liquid). Pour the glaze over the cake and quickly spread it over the edges of the cake to make it run down the sides.
- Pipe some blobs of frosting on top of the cake and decorate with meringues.