Sunday, March 09, 2008

Chocolate Sourcream Loaf

I noticed that when a cake uses sourcream as one of the ingredients, the cake tends to have a rather moist interior. So here I adapted the recipe for the Chocolate Loaf using the previous recipe of the Lavender Loaf. I have no regrets as the chocolate loaf turned out to be moist. I even topped a slice of the cake with lemon glaze and lemon zest when eating it. This gave the chocolate slice a zing to the tangy taste of the lemon glaze.

Here's sharing with you what I did ......


240 g plain flour
60 g Varlhona dark chocolate powder
1 tsp baking powder
half tsp baking soda
220 g salted butter (Golden Churn brand)
220 g caster sugar
2 tbsp Irish Cream Bailey
4 eggs, beaten
1 tub sour cream (200 mls)
quarter cup UHT milk


Pre-heat oven to 180 degree C and line two loaf pans (8"x4"x2").
Sieve the flour,chocolate powder, baking powder and baking soda together.
Beat the eggs and add in the salt and Irish Cream Bailey.
Cream the butter and sugar till light and fluffy.
Add in the sour cream and stir till well mixed.
Add in the flour, egg mixture and milk in three portions and mix till well blended.
Portion the batter into the two loaf pans and bake for 55 minutes or till skewer comes out clean.
Cool loaves on a rack and remove cakes from pan to cool completely.
Drizzle the lemon glaze icing over the cooled loaf and sprinkle some lemon zest on top of the loaf.

Lemon glaze

3 tbsp of lemon juice
3/4 cup icing sugar
Stir the above two ingredients till well blended.

1 comment:

Little Corner of Mine said...

Certainly looks rich and sinful!