Biscuit “Chocolate on Boiling Water” with Sour Cream
by Editorial Staff
Perfectly simple and light cake for home tea drinking. The cake is made from sponge cake, which is called “Chocolate on boiling water”, and ordinary sour cream.
Ingredients
For a biscuit:
- Eggs – 2 pcs.
- Milk – 250 ml (1 glass)
- Boiling water – 200 ml
- Sugar – 1-1.5 cups with a capacity of 250 ml
- Flour – 2.5 cups, 250 ml
- Cocoa – 6 tbsp
- Vegetable oil (odorless) – 100 g
- Vanilla sugar – 1 sachet
- Vinegar – 1 tbsp
- Soda – 1 teaspoon
- Salt – 1/2 teaspoon
- Baking powder – 1 sachet (15-18 g)
For the cream:
- Sour cream of any fat content – 800 g
- Sugar – 5-6 tbsp
- Vanilla sugar – 1 sachet
- Sour cream thickener – 1 sachet
Directions
- Sift all dry ingredients into a separate bowl, namely: flour, cocoa, sugar, vanilla sugar, salt, soda, and baking powder.
Don’t be afraid there is so much baking powder in the recipe, plus baking soda. You will not feel soda either when baking or in the finished biscuit. By the way, salt also helps to neutralize the smell of soda in the dough. - Mix eggs, milk, and vegetable oil in a separate bowl. We just mix.
- Combine both mixtures, mix. The wet mix should simply moisten the dry ingredients to create a very thick dough that can be rolled into balls.
- Add a tablespoon of vinegar to boiling water, pour it into the dough, and quickly mix with a mixer until smooth.
- Grease the multicooker bowl with plenty of butter, pour the dough into it, and bake in the “Baking” mode for 45 minutes. After the signal, we leave it on heating for another 15 minutes, so that the biscuit “reaches”. Or, bake as you would normally in your slow cooker.
If you bake a biscuit in the oven, then the oven by this time should already be preheated to 200 degrees and the form should also be prepared. This dough likes to bake for the first 20-30 minutes at a high temperature (200-210 degrees), and then “rise” for 30 minutes at a low temperature (150-160 degrees).
- Let the finished biscuit cool well. It is desirable, of course, for him to lie down, but this is not necessary.
Cut off the top and cut the biscuit into thin cakes. I got six cakes. - Put sugar, vanilla sugar, and a sour cream thickener (if the sour cream is liquid, not greasy) into the sour cream. Mix a little and leave for 10 minutes to melt the sugar, then mix again. Sour cream is ready.
- Grind the cut off top of the biscuit with a blender into crumbs or simply rub it with your hands.
- We grease the cakes with cream, the sides and top of the cake are also greased with cream. Sprinkle the cake with the prepared crumbs.
- We give the chocolate cake with sour cream to soak for a couple of hours. The cake, although simple and unpretentious, turns out to be tender, juicy, not cloying, with sour cream sourness.
Bon Appetit!
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