Chocolate Sour Cream Cake

Ingredients (14)

• unsalted butter170 g
• unsweetened cocoa powder65 g
• water180 ml
• granulated sugar350 g
• vanilla extract1 tsp
• eggs2
• plain flour220 g
• baking soda1.25 tsp
• salt0.25 tsp
• sour cream180 ml
• unsalted butter85 g
• unsweetened cocoa powder20 g
• icing sugar180 g
• milk2.5 tbsp

Method

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Grease and lightly flour a 23 × 33 cm (9 × 13 inch) baking tin.

3. 3

   In a medium saucepan, combine the butter, cocoa powder and water.

4. 4

   Heat over medium-low heat, whisking until the butter has melted and the cocoa powder is fully dissolved.

5. 5

   Remove from the heat and allow the mixture to cool slightly.

6. 6

   Transfer the chocolate mixture to a large mixing bowl.

7. 7

   Add the sugar and mix well.

8. 8

   Beat in the eggs, one at a time.

9. 9

   Stir in the vanilla extract.

10. 10

    Sift together the plain flour, baking soda and salt.

11. 11

    Gradually fold the dry ingredients into the chocolate mixture until just combined.

12. 12

    Add the sour cream and mix until smooth.

13. 13

    Pour the batter into the prepared baking tin and spread evenly.

14. 14

    Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.

15. 15

    Allow the cake to cool completely before frosting.

16. 16

    Melt the butter and cocoa powder together in a small saucepan over medium heat.

17. 17

    Remove from the heat and allow to cool slightly.

18. 18

    Gradually beat in the icing sugar, alternating with the milk until the frosting is smooth and spreadable.

19. 19

    Spread the frosting evenly over the cooled cake.

20. 20

    Decorate with chocolate sprinkles, grated chocolate or fresh berries if desired.