Chocolate vanilla cream cakes
These Chocolate Vanilla Cream Cakes combine rich cocoa with a subtle vanilla sweetness, topped with a creamy sour cream mixture. Easy to prepare, they're perfect for any occasion.
Cook time 20 min
Prep time 125 min
Ingredients:
1/2 cup self-raising flour3/4 cup all-purpose white wheat flour
1/3 cup dry cocoa powder
1/2 cup sugar
1/2 cup olive oil
3 eggs
1/2 cup buttermilk
1 apple
1/2 cup light sour cream
1 tsp vanilla extract
1 tsp powdered sugar
Indulge in the delightful combination of chocolate and vanilla with these Chocolate Vanilla Cream Cakes. Perfect for any occasion, these cakes are a treat for all ages, combining the rich taste of cocoa with the subtle sweetness of vanilla. Using simple ingredients, you can easily prepare these delicious cakes to impress your family and friends.
Instructions:
- Grease a muffin tin or line it with cupcake liners to prevent sticking.
- In a large mixing bowl, combine the self-raising flour, all-purpose flour, dry cocoa powder, and sugar. Whisk until evenly mixed.
- In another bowl, whisk together the olive oil, eggs, buttermilk, and vanilla extract until smooth and well combined.
- Peel and finely grate the apple. Add the grated apple to the wet ingredients and stir.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can make the cakes dense.
- Divide the batter evenly among the prepared muffin tin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cake comes out clean.
- While the cakes are baking, prepare the cream topping by mixing the light sour cream with 1 tsp of powdered sugar until smooth and creamy. Keep this in the refrigerator until ready to use.
- Once baked, allow the cakes to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cakes have cooled, top each one with a dollop of the sweetened sour cream mixture.
- Dust lightly with additional powdered sugar if desired.
Congratulations! You've successfully made Chocolate Vanilla Cream Cakes that are sure to satisfy any sweet tooth. Enjoy these decadent treats on their own or with a scoop of ice cream for an extra special dessert. You’ll find that their moist texture and delightful flavor make them an instant favorite.
Chocolate vanilla cream cakes FAQ:
Bake the cakes for 18-22 minutes in a preheated oven. They're done when a toothpick inserted into the center comes out clean.
Yes, you can substitute olive oil with melted butter, vegetable oil, or coconut oil. Each will impart a slightly different flavor but will work well in this recipe.
Store leftover cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Before serving, you may want to bring them back to room temperature.
This recipe is designed for a muffin tin. It yields approximately 12 cupcakes, filling each cup about two-thirds full.
Insert a toothpick into the center of a cake; if it comes out clean or with a few moist crumbs, they're done. If there’s wet batter on the toothpick, bake for a few more minutes.
Tips:
- Ensure all ingredients are at room temperature before you start to ensure even mixing and better texture.
- Sift the cocoa powder and flours together to avoid lumps and ensure a smoother batter.
- Don't overmix the batter. Mix until just combined to avoid dense and tough cakes.
- When adding the apple, grate it finely to incorporate it evenly into the batter for added moisture.
- Use a toothpick to check for doneness. Insert it into the center of the cakes. If it comes out clean or with just a few crumbs, the cakes are ready.
- Allow the cakes to cool completely before adding any additional toppings or frostings to avoid melting.
Nutrition per serving
12 ServingsCalories 130kcal
Protein 4.42g
Carbohydrates 24g
Fiber 2.27g
Sugar 10g
Fat 13g
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