Sour Cream Chocolate Cake with White Chocolate Glaze
Ingredients
Sour cream chocolate cake
225g(1 cup) unsalted butter, plus more for the pan
40g(1/3 cup) unsweetened cocoa powder
1teaspoonkosher salt
1cupwater
300g(2 cups) all-purpose flour
300g(1 1/2 cups) granulated sugar
1 1/2teaspoonsbaking soda
1 1/3teaspoonespresso powder
2large eggs, at room temperature
3/4cupsour cream, (or plain Greek yogurt)
1.5teaspoonpure vanilla extract
White chocolate glaze
113g(4 oz.) white chocolate, finely chopped
1/4cheavy cream
Peanut butter chocolate cake truffles
4cupsof cake crumbs from recipe above
1/2cupof peanut butter, warmed
Chocolate, sprinkles, magic ((optional))
Instructions
Chocolate cake
Preheat oven to 350 degrees F. Butter the cake pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside to let mixture cool down a bit.
In a large bowl, whisk together the flour, sugar, espresso powder, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and the vanilla extract until smooth. Pour batter into the bundt cake pan. Fill up each cavity ¾ full and don’t overfill.
Bake until a toothpick inserted near the center of a cake comes out clean, about 30 - 33 minutes. Transfer the pan to a wire rack and let the cakes cool upright in the pan for 10 minutes, then gently tap the pan on a work surface to loosen the cakes.
White chocolate glaze
While the cake is cooling, make the chocolate glaze. Heat the heavy cream in a small saucepan and over medium heat. Pour the hot cream over the chocolate and whisk until smooth.
Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Before the chocolate completely cools, sprinkle with chopped nuts, sprinkles, whatever you like! I chose some homemade honey toasted hazelnuts and chopped chocolate peanut butter cups.
Cake truffles
Crumble thecake scraps with your fingers or a fork. A loose crumb will be good.
Warm the peanut butter in the microwave until it is no longer firm (roughly 30 seconds).
Spoon the peanut butter into the bowl of cake crumbs and mix thoroughly until there are no more loose crumbs at the bottom of the bowl.
Using a spoon or an ice cream scoop, scoop out equal portions of the peanut butter cake mixture. Roll into balls and if you like, you can dip the cake balls into some melted chocolate to form a truffle. Decorate with sprinkles or chopped nuts before the chocolate shell completely hardens.