Saturday, May 11, 2013
Chocolate Sour Cream Tortilla Cake
1 pkg, 10 count, large flour tortillas
1 bag, 12 oz, semi-sweet or dark chocolate chips
16 oz sour cream
1/4 c confectioners sugar
I also added 1 tbs coconut oil, and a splash each of vanilla & cinnamon extracts, but that is optional.
Start by melting the chocolate chips in a double boiler. Since I used dark chocolate chips I added the tbs of coconut oil to help it melt smoothly. Once the chocolate is melted (this can take awhile), add the confectioners sugar while stirring. Remove from heat and slowly add sour cream, a few spoonfuls at a time at first, and stir until integrated completely. You'll end up with a lovely thick chocolate mixture.
Start assembling the cake by spreading the chocolate-sour cream mixture on a flour tortilla. Place the next tortilla on top, and continue spreading the chocolate-sour cream mix. Repeat until you are out of tortillas.
Cover the layer cake and refrigerate for at least 3 hours (overnight is best) before serving.
Its rich and tangy and addictive. Enjoy!
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