Baking

Crowd-pleaser chocolate cake

Photography by Brett Stevens. Food styling by Kristen Wilson

Photography by Brett Stevens. Food styling by Kristen Wilson

10
2H

Ingredients

Sour cream frosting

Method

1.Place chocolate, cocoa and soda in a medium bowl; pour boiling water over. Stand mixture for 2 minutes. Whisk chocolate mixture until smooth; refrigerate until lukewarm.
2.Meanwhile, preheat oven to 160°C (140°C fan-forced). Grease a 28cm round cake pan and line the base with baking paper.
3.Beat butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in half the cooled chocolate mixture, then combined sifted flours. Fold in remaining chocolate mixture, then the sour cream (do not overmix).
4.Pour mixture into the prepared pan; smooth the top. Bake for 1 hour 15 minutes or until cooked when tested. Cool cake in pan for 10 minutes before turning out onto a wire rack to cool.
5.To make sour cream frosting; combine chocolate and sour cream in a medium bowl. Gradually stir in icing sugar; mix until smooth and spreadable.
6.Split the cooled cake into 2 layers. Place bottom layer, cut-side up, on a serving plate. Spread with 1/3 of the sour cream frosting. Top with remaining cake layer. Spread top and sides with remaining frosting. Decorate with fresh flowers, if desired.

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