Sour Cream Chocolate Cake
This was taken from Amanda's copy of the Nigella Lawson cookbook. The spine is broken on this page if that tells you anything. This makes a dense rich cake.
The recipe calls for separating the batter into two 8" cake pans, but I only have a single 9" spring-form. The resulting cake is thinner, but this is fine. I hate the mixture of imperial and standard units, but I refuse to use ounces.
Total Preparation Time
Total preparation time is around an hour
- 20 minutes preparing the cake
- 30 minutes baking
- 20 minutes preparing the icing (while it bakes)
Ingredients
Cake
- All-purpose Flour - 1 1/3 cups
- Sugar - 3/4 cup
- Baking Powder - 3/4 teaspoon
- Baking Soda - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Butter - a little over 3/4 cup
- Cocoa - 3 tablespoons
- Coffee - 1 teaspoon
- Sour Cream - a little over 1/2 cup
- Eggs - 2
- Vanilla Extract - 1 1/2 teaspoons
Icing
- Milk Chocolate - 80g
- Bittersweet Chocolate - 80g
- Butter - 6 tablespoons
- Sour Cream - 1/2 cup
- Vanilla Extract - 1 teaspoon
- Light corn syrup - 1 tablespoon
- Powdered Sugar - 2 cups
Method
Cake
- Preheat oven to 350F (176C)
- Combine the flour, sugar, baking powder, backing soda, and salt
- Mix with butter
- In a separate cup whisk cocoa, sour cream, eggs, and vanilla and add this to flour mixture
- Bake 30min, cool for 10min
- Cut the cake horizontally
Icing
- Melt the chocolate and butter
- Add the sour cream, vanilla, and syrup
- Add powdered sugar until it's the right texture.
Finish
- Put down one of the slices of cake
- Cover with icing
- Put the other slice on top and cover all over with icing.
Prepared
- 250402 - Amanda's birthday