A cake with chocolate glaze by Oleksandra Vasilyeva

If to be honest, I adore sweets! And one of my favourite desserts is a cake with chocolate glaze from sour cream. For the first time I tasted it at my friend's birthday party. I liked it so much that I asked my friend's mother about how to cook it. She gave me a recipe and next evening my mother and I baked this dish. It had delicious sweet soft taste.  

Here is the recipe of a cake:

• 1 (4 ounce) package sweet baking chocolate (such as Baker's German's Sweet Chocolate®) - broken into pieces
• 1/2 cup boiling water
• 1 cup margarine, softened
• 2 cups white sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2 1/2 cups sifted all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
•  
• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolks
• 1/4 cup margarine
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened flake coconut
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
2. Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
3. Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
4. In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
5. Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
6. To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.

And of chocolate glaze:

The Chocolate Glaze from Sour Cream is used to glaze cakes, cookies and other sweets whenever there is a big celebration such as a birthday or a wedding.

Things You’ll Need:

Sour cream - 1/2 cup

Cocoa powder - 3 tbsp.

Sugar - 7 tbsp.

Butter - 1/4 of a stick or 2 tbsp.

Medium pot

Step 1

Mix sour cream with sugar and cocoa in a medium-sized pot.

Step 2

Cook the mixture on medium heat until it begins to boil slightly. Make sure that it is bubbling slightly, not furiously. Boil for 5 minutes.

Step 3

Add butter and continue to boil for another 2 minutes. You will have a dark chocolate, glistening concoction.

Step 4

Turn off the heat. Use the glaze while it is hot. It can be reheated for glazing at a later time.

Tips & Warnings

Stir continuously to avoid burning.

Bon appetite!

Links: http://allrecipes.com/recipe/willard-family-german-chocolate-cake/detail.aspx