This was my last hoorah, I made it to celebrate fathers day and its perfect. Its moist and chocolaty (and importantly stayed that way for days) and everyone including the neighbours loved it. I feel so happy to have a chocolate cake recipe, sour cream chocolate cake with cream cheese icing you complete me.
...cake
1 1/2 cups plain flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/3 cup water / or cold espresso
2 tsp's vanilla essence
250g butter, softened
1 1/3 cups firmly packed light brown sugar
3 large eggs
...frosting
185g butter, softened
1 cup cream cheese, at room temp (very important)
115g dark chocolate, melted and cooled
1 tsp vanilla
2 1/2 cups icing sugar
1/4 cup cocoa
Pinch sea salt
1 cup cream cheese, at room temp (very important)
115g dark chocolate, melted and cooled
1 tsp vanilla
2 1/2 cups icing sugar
1/4 cup cocoa
Pinch sea salt
Preheat oven to 180.
Butter and flour two 22cm round cake tins, knocking out excess flour.
Sift together flour, cocoa powder, baking powder, baking soda and salt.
In a small bowl whisk together sour cream, water and vanilla.
Using an electric mixer, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add some flour mixture to butter mixture. Mix well. Add some sour cream mixture. Mix well. Continue this process, ending with the flour mixture. Beat until the batter is smooth. Divide batter between prepared tins and smooth the tops, drop the tins on the bench a couple of times to get rid of any air bubbles.
Bake in the middle of oven 25 - 30 minutes until cooked.
Cool cakes in their pans on racks for 10 minutes. Then turn out onto racks to cool completely.
To make the frosting its really best to use an electric mixer, beat together butter and cream cheese until really light and fluffy. Add remaining ingredients and beat until combined. Place one cake on a large plate and spread with about 3/4 cup frosting. Put the second cake on top, then spread remaining frosting over the top and sides.
Butter and flour two 22cm round cake tins, knocking out excess flour.
Sift together flour, cocoa powder, baking powder, baking soda and salt.
In a small bowl whisk together sour cream, water and vanilla.
Using an electric mixer, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add some flour mixture to butter mixture. Mix well. Add some sour cream mixture. Mix well. Continue this process, ending with the flour mixture. Beat until the batter is smooth. Divide batter between prepared tins and smooth the tops, drop the tins on the bench a couple of times to get rid of any air bubbles.
Bake in the middle of oven 25 - 30 minutes until cooked.
Cool cakes in their pans on racks for 10 minutes. Then turn out onto racks to cool completely.
To make the frosting its really best to use an electric mixer, beat together butter and cream cheese until really light and fluffy. Add remaining ingredients and beat until combined. Place one cake on a large plate and spread with about 3/4 cup frosting. Put the second cake on top, then spread remaining frosting over the top and sides.
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