BC SOUR CREAM CHOCOLATE CAKE WITH LOCAL STRAWBERRY PRESERVES & CHOCOLATE GANACHE
BC SOUR CREAM CHOCOLATE CAKE WITH LOCAL STRAWBERRY PRESERVES & CHOCOLATE GANACHE

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, bc sour cream chocolate cake with local strawberry preserves & chocolate ganache. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Meanwhile, add hot cream to chocolate and mix with a stainless-steel spoon until fully melted and combined. Level out all cakes (cut off bulging muffin tops). BC Sour Cream Chocolate Cake with Local Strawberry Preserves and Chocolate Ganache. See recipes for BC SOUR CREAM CHOCOLATE CAKE WITH LOCAL STRAWBERRY PRESERVES & CHOCOLATE GANACHE too.

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To get started with this particular recipe, we must prepare a few components. You can cook bc sour cream chocolate cake with local strawberry preserves & chocolate ganache using 18 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make BC SOUR CREAM CHOCOLATE CAKE WITH LOCAL STRAWBERRY PRESERVES & CHOCOLATE GANACHE:
  1. Take 2 tbsp (30 ml) Butter
  2. Get 3/4 cup (180 ml) Sour cream
  3. Make ready 1/4 cup (60 ml) Canola oil
  4. Prepare 1 cup (240 ml) sugar granulated
  5. Take 1 egg
  6. Make ready 1/2 tsp (7 ml) vanilla
  7. Prepare 1 cup +2tbsp (240 + 30ml) flour all-purpose
  8. Get 1/2 cup (120 ml) cocoa
  9. Get 1 tsp (5 ml) baking soda
  10. Get 1/2 tsp (2.5 ml) baking powder
  11. Make ready 1/2 tsp (2.5 ml) sea salt
  12. Get 1/4 cup (60 ml) Bc Milk
  13. Prepare 4 oz (113 g) semisweet chocolate finely chopped
  14. Get 1/4 cup (60 ml) BC cream 33% to 36% milk fat)
  15. Prepare 6 tablespoons (90 ml) strawberry preserves *
  16. Make ready 6 servings Vanilla ice cream
  17. Get leaf Optional white chocolate/edible gold
  18. Make ready preserves can include your choice. I used a tart cherry

Add BC Milk and mix in with a wooden spoon. British Columbia farmer Grin Cheema of Creekside Hothouse will also join Chef Randle online to provide fun insights on farming in in our province. Enjoy a free online cooking lesson with Chef Trevor. Chef Randle will provide expert instruction as he guides you online through two healthy, BC grown, quick, and budget-friendly recipes: - BC Greenhouse Penne with Asiago Cream -BC Sour Cream Chocolate Cake […] - BC Sour Cream Chocolate Cake with Local Strawberry Preserves and Chocolate Ganache Farmer Grin Cheema will also join Chef Randle to provide fun insights on BC agriculture and greenhouse farming.

Instructions to make BC SOUR CREAM CHOCOLATE CAKE WITH LOCAL STRAWBERRY PRESERVES & CHOCOLATE GANACHE:
  1. Preheat oven to bake at 350F.
  2. Prepare a muffin tin by buttering 12 muffin cups.
  3. Place small circles of parchment paper (or muffin liners) in the bottom of each cup. (I cut out circles from parchment paper and used a small measuring cup and traced around it.) the butter is supposed to make the paper stick to bottom of muffin tray. You can use the muffin liner but doing it with the circle liner on the bottom way you will get a tiny crisper bit of a crust which we want on the outside.
  4. Add 1 tsp (5ml) of flour into each muffin cup and coat. Tap out any extra. Flick it around using your fingers.
  5. In a large mixing bowl, add BC Sour Cream, sugar, BC Canola Oil, BC Egg, and vanilla and whisk until well combined.
  6. Sift in flour, cocoa, baking powder, baking soda, and sea salt. Mix it but do not over mix. Next add BC Milk and mix in with a wooden spoon. Do this as set out to activate the batter.
  7. Fill muffin tin cups 50%.
  8. Bake cakes for 12 – 14 minutes (just do 2 minute intervals after the 12 minutes if it needs longer timing), or until a cake tester comes out clean.
  9. Allow to cool for 5 minutes before removing cakes from the pan. Then allow to cool for at least 10 minutes more on the rack. But it would be better if it completely cools.
  10. Scald BC Cream by heating cream in a small pot on the stovetop on low heat until you start to see some steam. Approximately 1-2 minutes. Do not boil.
  11. Meanwhile, add hot cream to chocolate and mix with a stainless-steel spoon until fully melted and combined.
  12. Level out all cakes (cut off bulging muffin tops). Place 1 tbsp (15 ml) strawberry preserves* on half of the cake.
  13. Take the remaining half of the cakes and invert them on top of the others so that the preserves are in the middle.
  14. Place a sheet of parchment paper underneath a wire rack on the counter. Place mini cakes on the wire rack.
  15. Evenly pour desired amount of ganache on top of each cake.
  16. Gently remove the coated cakes to a tray and refrigerate for 10 minutes
  17. Garnish as desired. Serve with BC Vanilla Ice Cream.
  18. Raspberry, blueberry, or your other favourite preserves can be used as a substitute for strawberry preserves. I had some tart cherry in the fridge and it was really great.
  19. Eat within 1 to 2 days. These freeze nicely. Use leftover cut off muffin tops for a trifle.
  20. Ready to serve and ENJOY!

Enjoy a free online cooking lesson with Chef Trevor. Chef Randle will provide expert instruction as he guides you online through two healthy, BC grown, quick, and budget-friendly recipes: - BC Greenhouse Penne with Asiago Cream -BC Sour Cream Chocolate Cake […] - BC Sour Cream Chocolate Cake with Local Strawberry Preserves and Chocolate Ganache Farmer Grin Cheema will also join Chef Randle to provide fun insights on BC agriculture and greenhouse farming. Recipe of Heston Blumenthal BC SOUR CREAM CHOCOLATE CAKE WITH LOCAL STRAWBERRY PRESERVES & CHOCOLATE GANACHE. Easiest Way to Prepare Gordon Ramsay Keto THM Queso Taco Soup. Steps to Prepare Delicious Tuwon madara.

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