Nothing ruins the excitement of chocolate cake like ho-hum flavour. Whether it’s a $2 box mix or the secret recipe grandma passed down, there’s one sure way you can step up your game.
It’s sour cream. While a slew of baked goods actually call for sour cream and then taste like it, sour cream in cake is noted for its understated oomph, writes the Food Republic. It will add a slight tangy kick, but it will also make it the moistest cake you’ve ever baked.
Use sour cream in place of milk in a recipe, or add it to a standard mix for more of a homemade feel. You can also sub in Greek yoghurt instead of sour cream.
Do you jazz up chocolate cake – or any cake – with a special ingredient?
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