Yesterday was J’s mom’s birthday, so I made her a cake. This year, it was a lovely sour cream chocolate with sour cream dark chocolate frosting and sliced fresh banana in the filling.
Sour cream cakes are nice, because you not only get the added benefits of moisture, but you also get that nice tang to the flavor that only sour cream can provide. No, it doesn’t taste like a spoonful of sour cream. Rather, the sour cream bolsters and deepens the underlying flavor of the chocolate.
Next time, I’ll add a little espresso as well. The sheer depth of flavor should be off the charts.
