"Ik zou wel een kindje lusten" sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Designedlifeblog.blogspot.com Ik zou wel een kindje lusten sour cream chocolate cake

Mika loves, loves a book titled “I really want to eat a child”. I mean this book is requested pretty much every night and every night we shout out the last pages in threesome and then he giggles and goes to sleep a happy camper. 
Another part of this routine revolves around him reminding me that I still have to make the cake for him. A promise a promise and so I finally made the cake. It’s a fairly straightforwared chocolate cake with ditto frosting and glaze. The frosting on the top is white chocolate coloured yellow, which is so much more fun as kids get to decide how yellow. We had a ball making this together and that is almost more fun than the eating..almost.

Sour cream chocolate cake
2 cups fine white sugar
2 cups patent flour
1 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 baking powder
1 1/2 vanilla paste
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
125 grams sour cream
3/4 hot water

Chocolate frosting
1/4 cup butter, softened
4 tablespoons cacao powder
1 cup powder sugar
1 teaspoon vanilla paste
milk

White chocolate glaze
200 grams white chocolate
milk
natural food colouring 

Preheat oven to 180 Celsius. Parchment paper, grease and flour desired pans. I used the smallest ones I have for two smaller, higher cakes. Sift sugar, flour, cacao, baking powder, soda and salt in a food processor and whizz to incorporate. Add in the wet ingredients, vanilla, eggs, milk and hot water. Divide between the pans. Bake for 35 tot 40 minutes or until risen and cakes begin to pull away for the sides. Because of the sour cream, the cakes remain smudgy and dense like brownies.

Beat the butter, cacao, sugar and vanilla till thick in a food processor. Add tablespoons of milk while on low speed, till thick and fluffy. Melt chocolate au-bain-marie and add drops of colour till desired colour. Thin with milk to thick but pourable consistency. When cooled frost the cakes and pour glaze over the top. Top with candied cherries. Serves 16.

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