happy birthday love of mine,
oh you're so fine...
but sometimes you behave like a nine,
& that really draws the line.
otherwise you are like sweet wine,
or 99% dark chocolate so divine!
even if your pockets only have a dime,
you'll still be the brightest star that shine.
this is a healthier twist of the awesome Sour Cream Chocolate Cake...less sugar, more whole-grains..and guess what? oh yes, it is still AS YUMMY. knock yourself out !
Sour Cream Chocolate Cake
Ingredients
- 1 2/4 cups (185g) plain flour 175g plain flour
- 1/4 cup (35g) wholemeal flour 45g wholemeal flour
- 1 1/2 teaspoon baking soda
- 1 1/2 cups (313g) sugar 300g sugar
- 3/4 cup (60g) cocoa
- a pinch of salt
- 2/3 cup (135g) butter, softened
- 200ml light sour cream
- 250ml low-fat milk
- 2 eggs
- 1 teaspoon vanilla
Methods
1. Preheat oven to 175 degree celcius.
2. Grease/line a 6 inch square baking tin and 6 muffin tins.
3. Sift plain flour, baking soda, cocoa and salt.
4. Stir in the sugar and wholemeal flour.
5. Cream butter and mix in the sour cream, milk, eggs and vanilla.
6. Beat in the dry ingredients until well-combined.
7. Pour batter into tin.
8. Bake for 40 - 45 minutes until skewer comes out clean (bake cupcakes for 20 minutes at 180 degree C).
9. Cool on wire rack completely.
- 1 1/2 teaspoon baking soda
- 3/4 cup (60g) cocoa
- a pinch of salt
- 2/3 cup (135g) butter, softened
- 200ml light sour cream
- 250ml low-fat milk
- 2 eggs
- 1 teaspoon vanilla
Methods
1. Preheat oven to 175 degree celcius.
2. Grease/line a 6 inch square baking tin and 6 muffin tins.
3. Sift plain flour, baking soda, cocoa and salt.
4. Stir in the sugar and wholemeal flour.
5. Cream butter and mix in the sour cream, milk, eggs and vanilla.
6. Beat in the dry ingredients until well-combined.
7. Pour batter into tin.
8. Bake for 40 - 45 minutes until skewer comes out clean (bake cupcakes for 20 minutes at 180 degree C).
9. Cool on wire rack completely.
10. Slice the cake into 1/2, horizontally & spread with ganache (recipe below) in between and over the sides & the top; pipe the ganache onto the cuppycakes
Chocolate Ganache
Ingredients
- 300g chocolate (I used a mixutre of 78% dark & semi-sweet chocolate chips)
- barely 1 cup (150g) whipping/heavy cream
Methods
1. Microwave the cream on high for 2 minutes until cream simmers.
2. Immediately pour over the chocolate and let it stand for 2 minutes (if the chocolate still cannot melt completely, pop it into the microwave for another 30 - 45 seconds) before stirring until the mixture becomes glossy. --> you can pour this over the cake and let the glaze set or...
3. Cool in the freezer for 15 - 20 minutes.
4. Whip until stiff for 2 - 3 minutes and spread on the cake (may allow to cool to room temperature for easy spreading).
Enjoy !
How was it?
LOVE it. the wholemeal flour added a slight gritty texture to the cake which was interesting, not your ordinary chocolate cake. the flavours of the cake & ganache matched up perfectly...it is a true chocolatey treat but not too heavy...'light' enough for you to have a piece & go for another one & another one & another one.... (that's me, oops).
(almost) everyone loved the cuppycakes. the whole chocolate cake can be pretty tough/hard when taken out of the fridge, but if you like it like that, go for it. otherwise allow to stand at room temperature for at least 1 hour before slicing.
Better it up!
this is as good as it can get
Verdict
Chocolate Ganache
Ingredients
- 300g chocolate (I used a mixutre of 78% dark & semi-sweet chocolate chips)
- barely 1 cup (150g) whipping/heavy cream
Methods
1. Microwave the cream on high for 2 minutes until cream simmers.
2. Immediately pour over the chocolate and let it stand for 2 minutes (if the chocolate still cannot melt completely, pop it into the microwave for another 30 - 45 seconds) before stirring until the mixture becomes glossy. --> you can pour this over the cake and let the glaze set or...
3. Cool in the freezer for 15 - 20 minutes.
4. Whip until stiff for 2 - 3 minutes and spread on the cake (may allow to cool to room temperature for easy spreading).
Enjoy !
How was it?
LOVE it. the wholemeal flour added a slight gritty texture to the cake which was interesting, not your ordinary chocolate cake. the flavours of the cake & ganache matched up perfectly...it is a true chocolatey treat but not too heavy...'light' enough for you to have a piece & go for another one & another one & another one.... (that's me, oops).
(almost) everyone loved the cuppycakes. the whole chocolate cake can be pretty tough/hard when taken out of the fridge, but if you like it like that, go for it. otherwise allow to stand at room temperature for at least 1 hour before slicing.
Better it up!
this is as good as it can get
Verdict
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