FoodieChat

This post serves two purposes. Firstly, to share with you an AMAZING chocolate cake recipe that my friend Bec found on the net. It’s a sour cream chocolate cake. Eww I hate sour cream. You too? Well doesn’t matter, because you can’t actually taste it! It makes the cake sooo moist. And for some reason, it generates a huge chocolatey hit even though the cake is only made with cocoa! I’ll say no more, here is the recipe:

http://allrecipes.com/Recipe/sour-cream-chocolate-cake-2/Detail.aspx

It makes a huge batch. I got 16 full sized cupcakes and 24 mini cupcakes out of it!

And the second purpose of my blog post, is to say – now I know why you have to use castor sugar if it says castor sugar! I made the cupcakes two days ago, and today reaching for one of them, I can see little white speckles all over them! On closer inspection, it is undissolved sugar! The recipe doesn’t say castor sugar, and since castor costs more than normal sugar I used normal….. learnt my lesson! No impact on taste or the inside though.

I find this case’s texture excellent for shaping, and making children’s cakes, it is very sturdy but still soft and crumby. Hope you find it useful!

This entry was posted on Thursday, May 26th, 2011 at 2:01 pm and is filed under Dessert, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.