Cream Pound Cake

Easy to cook and perfect for all the occasions, Chocolate Cream Cakes fills the entire event with sweetness, enjoyed by everyone. Layered with cocoa powder and sour cream, scrumptious cream emerges out with melted white chocolate.

Ingredients-

For Cake-

1 1/2 cup(s) all-purpose flour
Baking spray
1 cup(s) sugar
1/3 cup(s) unsweetened cocoa powder
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) sour cream
1/3 cup(s) canola oil
1 large egg
1 1/2 teaspoon(s) cider vinegar
1 1/2 teaspoon(s) vanilla extract

For Filling-

1/2 teaspoon(s) unflavored gelatin
1 1/2 tablespoon(s) cold water
2 ounce(s) white chocolate, finely chopped
3/4 cup(s) heavy cream

For Glaze-

6 ounce(s) bittersweet chocolate, chopped
1/2 cup(s) heavy cream
2 tablespoon(s) light corn syrup
2 ounce(s) white chocolate, for decoration, finely chopped

Preparation-

Preheat oven up to 350 degrees F. Coat the baking spray over 4 nonstick individual spring form pans. Combine flour, cocoa powder, sugar, baking soda, and salt in one bowl. Whisk sour cream, oil, egg, vinegar, and vanilla; stir in flour mixture in the second bowl. Spread it into the prepared pans and bake for 28 minutes. Let the pans stand cools down on a wire rack 5 minutes. Remove edges and bottoms of pans. Let it cool completely.

Over water, spread gelatin in a small saucepan and let it stand for 1 minute to become softer. Tenderly heat over low heat, stir it, until gelatin becomes clearer by getting dissolved. Add white chocolate; stir until melted and mixture gets smoother. Stir mixture into heavy cream in a medium bowl; cool into refrigerator for 15 minutes. Blend with a mixer on high until stiff peaks form. Transfer filling to a pastry bag fitted with a 1/2-inch plain tip.

Slice cakes open from sides with a knife as if to cut into 2 even layers but stopping three quarters of the way. Indulge some prepared filling into the middle of each cake. Press cakes together; over a jelly-roll pan, place on a wire rack set.

Take bittersweet chocolate in a small bowl. Bring cream and corn syrup to a boil in a 2-cup glass as in measure in the microwave. Spoon the chocolate and let stand for 2 minutes while whisking it. Spoon the glaze over cakes, refrigerate to set glaze.

Decoration:

Place white chocolate into a 1-quart re-sealable food-storage bag; seal bag. Put bag in a bowl of very hot tap water. Let stand 5 minutes to melt it down. Snip off one corner of the bag; Sprinkle melted chocolate over top of cakes. Refrigerate to set.

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