Why I Love This Recipe
I am constantly being inspired by the things around me. I am currently in a cake decorating class that requires me to make a cake each week, so I obviously take this as an opportunity to try out new ideas for cake creations!
Ingredients You'll Need
Yellow Sour Cream Cake
1 box Duncan Hines Butter Recipe Golden
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
1 tsp Almond extract
1/2 tsp vanilla extract
4 1/2 oz. bittersweet chocolate (chopped)
2 TBS unsalted butter
1 cup heavy cream
3 eggs (separated)
2 TBS sugar
1/4 cup white sugar
1/4 cup brown sugar
3 TBS butter
1 TBS cream
1/2 TBS vanilla
1/2 cup corn syrup
3/4 cup shortening (I use Crisco)
1/4 cup unsalted butter
4 cups powdered sugar
1/4 cup (give or take) Whipping cream
1 1/2 tsp vanilla extract
1/2 cup cocoa powder
1/4 cup melted chocolate
Grease and flour two 8-inch round cake pans.
Mix eggs, sour cream, oil, and sugar in a large bowl. Once combined, alternate adding cake mix and water. Pour into cake pans and bake.
Whip the cream until soft peaks form and place in the refrigerator.
-In a double broiler melt chocolate and butter until smooth. Once smooth, remove from heat and let cool for a few minutes. Test the chocolate by dabbing with your finger and touching to your lip- the chocolate should be warm, but not cold. If it is too cool the chocolate will not incorporate with the rest of the ingredients.
-Whip egg whites until foamy. Sprinkle sugar over and continue whipping until soft peaks form.
-Once chocolate is the right temperature stir in yolks. Gently stir in 1/3 of whipping cream. Fold in half of egg whites just until incorporated, then fold in remaining egg whites and finally the rest of the whipping cream.
-Spoon into serving bowl or into small individual bowls.
Ooey Gooey Caramel
-Heat white sugar in a saucepan and do not mix until it has started to melt.
-Once sugar has started to melt, stir until it becomes a golden brown color.
-When sugar has become golden, remove from heat and immediately add butter and brown sugar.
-If needed, add to low heat to make sure butter and brown sugar are incorporated. After all is combined, mix in corn syrup, cream, salt and vanilla.
-Stir together until smooth, caramel will thicken as it cools.
Beat shortening, butter and vanilla until creamy- mix in melted. Slowly add powdered sugar and cocoa. Add whipping cream to reach the best frosting consistency. Depending on how chocolate-y you want the frosting, feel free to add more cocoa powder or chocolate.
Assembly: You can make 3 thinner 8-inch round cakes or split 2 8-inch round cakes to make your layers- It's really up to you as to how many layers you want. With your first layer on a cake board, start by laying on a thick layer of Chocolate Mousse, followed by a drizzling of caramel and topped off with a handful of crushed peanuts. Always remember to leave about 1/2 inch around the perimeter to pipe the Chocolate Buttercream so your fillings don't escape each layer. After filling stage is complete place second cake layer on top and repeat filling process. Place remaining cake layer on top of filling and complete cake by frosting with Chocolate Buttercream.