Thunder Cake with Sour Cream

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Introduction:
Thunder Cake is a beloved recipe inspired by the children’s book “Thunder Cake” by Patricia Polacco. This rich and moist chocolate cake, traditionally made during thunderstorms, is perfect for any occasion. Adding sour cream to the recipe enhances the cake’s moisture and texture, making it even more delicious. Enjoy this unique cake with family and friends, rain or shine.

Ingredients:

For the Cake:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (175g) unsalted butter, room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) sour cream
  • 1/2 cup (120ml) strong brewed coffee, cooled
  • 3/4 cup (90g) unsweetened cocoa powder

For the Frosting:

  • 1 cup (230g) unsalted butter, room temperature
  • 3 1/2 cups (420g) powdered sugar
  • 1/2 cup (120ml) sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder
  • 2-3 tablespoons milk, as needed

Optional Additions:

  • Fresh berries for garnish
  • Chocolate shavings or sprinkles

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

2. Prepare the Cake Batter:

  • In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and coffee, beginning and ending with the dry ingredients. Mix until just combined.

3. Bake the Cake:

  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

4. Prepare the Frosting:

  • In a large mixing bowl, beat the butter until creamy.
  • Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
  • Beat in the sour cream and vanilla extract.
  • Add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

5. Assemble the Cake:

  • Place one cake layer on a serving plate and spread a layer of frosting on top.
  • Place the second cake layer on top and frost the top and sides of the cake.
  • Decorate with fresh berries, chocolate shavings, or sprinkles if desired.

Tips for Success:

  • Ensure all ingredients are at room temperature before starting to mix the batter.
  • Use strong brewed coffee to enhance the chocolate flavor.
  • Let the cakes cool completely before frosting to prevent the frosting from melting.

Nutritional Information:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Serving Size: 1 slice (assuming 12 slices)
  • Calories: Approximately 450-500
  • Total Fat: Approximately 25-30g
  • Saturated Fat: Approximately 15-18g
  • Cholesterol: Approximately 100-120mg
  • Sodium: Approximately 300-350mg
  • Total Carbohydrates: Approximately 55-60g
  • Dietary Fiber: Approximately 3-4g
  • Sugars: Approximately 40-45g
  • Protein: Approximately 5-6g

Recommendation:
Thunder Cake with Sour Cream is a decadent and moist chocolate cake that is perfect for any celebration. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. The addition of sour cream ensures a rich and tender crumb that will have everyone asking for seconds. Enjoy this comforting cake with loved ones, and create your own stormy day traditions.

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