BC SOUR CREAM CHOCOLATE CAKE WITH LOCAL STRAWBERRY PRESERVES & CHOCOLATE GANACHE

Name: BC SOUR CREAM CHOCOLATE CAKE WITH LOCAL STRAWBERRY PRESERVES & CHOCOLATE GANACHE
Total time: 840 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp (30 ml) Butter; 3/4 cup (180 ml) Sour cream; 1/4 cup (60 ml) Canola oil; 1 cup (240 ml) sugar granulated; 1 egg; 1/2 tsp (7 ml) vanilla; 1 cup +2tbsp (240 + 30ml) flour all-purpose; 1/2 cup (120 ml) cocoa; 1 tsp (5 ml) baking soda; 1/2 tsp (2.5 ml) baking powder; 1/2 tsp (2.5 ml) sea salt; 1/4 cup (60 ml) Bc Milk; 4 oz (113 g) semisweet chocolate finely chopped; 1/4 cup (60 ml) BC cream 33% to 36% milk fat); 6 tablespoons (90 ml) strawberry preserves *; 6 servings Vanilla ice cream; leaf Optional white chocolate/edible gold

Katatonickat @katatonickat

Canada

My recipe comes from bcaitc.ca. And yeah another free online cooking class was taken! I didn’t do both recipes because I didn’t want to bite off too much!

Katatonickat @katatonickat

Canada

My recipe comes from bcaitc.ca. And yeah another free online cooking class was taken! I didn’t do both recipes because I didn’t want to bite off too much!

Saved

Ingredients

12 to 14 minutes

6 servings

2 tbsp (30 ml)Butter
3/4 cup (180 ml)Sour cream
1/4 cup (60 ml)Canola oil
1 cup (240 ml)sugar granulated
1egg
1/2 tsp (7 ml)vanilla
1 cup+2tbsp (240 + 30ml) flour all-purpose
1/2 cup (120 ml)cocoa
1 tsp (5 ml)baking soda
1/2 tsp (2.5 ml)baking powder
1/2 tsp (2.5 ml)sea salt
1/4 cup (60 ml)Bc Milk
4 oz (113 g)semisweet chocolate finely chopped
1/4 cup (60 ml)BC cream 33% to 36% milk fat)
6 tablespoons (90 ml)strawberry preserves *
6servings Vanilla ice cream
leafOptional white chocolate/edible gold
preserves can include your choice. I used a tart cherry

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Steps

12 to 14 minutes

1

Preheat oven to bake at 350F.
2

Prepare a muffin tin by buttering 12 muffin cups.
3

Place small circles of parchment paper (or muffin liners) in the bottom of each cup. (I cut out circles from parchment paper and used a small measuring cup and traced around it.) the butter is supposed to make the paper stick to bottom of muffin tray. You can use the muffin liner but doing it with the circle liner on the bottom way you will get a tiny crisper bit of a crust which we want on the outside.
4

Add 1 tsp (5ml) of flour into each muffin cup and coat. Tap out any extra. Flick it around using your fingers.
5

In a large mixing bowl, add BC Sour Cream, sugar, BC Canola Oil, BC Egg, and vanilla and whisk until well combined.
6

Sift in flour, cocoa, baking powder, baking soda, and sea salt. Mix it but do not over mix. Next add BC Milk and mix in with a wooden spoon. Do this as set out to activate the batter.
7

Fill muffin tin cups 50%.
8

Bake cakes for 12 – 14 minutes (just do 2 minute intervals after the 12 minutes if it needs longer timing), or until a cake tester comes out clean.
9

Allow to cool for 5 minutes before removing cakes from the pan. Then allow to cool for at least 10 minutes more on the rack. But it would be better if it completely cools.
10

Scald BC Cream by heating cream in a small pot on the stovetop on low heat until you start to see some steam. Approximately 1-2 minutes. Do not boil.
11

Meanwhile, add hot cream to chocolate and mix with a stainless-steel spoon until fully melted and combined.
12

Level out all cakes (cut off bulging muffin tops). Place 1 tbsp (15 ml) strawberry preserves* on half of the cake.
13

Take the remaining half of the cakes and invert them on top of the others so that the preserves are in the middle.
14

Place a sheet of parchment paper underneath a wire rack on the counter. Place mini cakes on the wire rack.
15

Evenly pour desired amount of ganache on top of each cake.
16

Gently remove the coated cakes to a tray and refrigerate for 10 minutes
17

Garnish as desired. Serve with BC Vanilla Ice Cream.
18

Raspberry, blueberry, or your other favourite preserves can be used as a substitute for strawberry preserves. I had some tart cherry in the fridge and it was really great.
19

Eat within 1 to 2 days. These freeze nicely. Use leftover cut off muffin tops for a trifle.