chocolate cake with fudge frosting
- 250g unsalted butter, chopped and softened
- 1⅓ cups (320g) firmly packed brown sugar
- 4 eggs
- 2 cups (300g) plain (all-purpose) flour
- 3 teaspoons baking powder
- ⅓ cup (35g) cocoa powder
- 1 cup (250g) sour cream
- 250g dark (70% cocoa) chocolate, melted and cooled slightly
fudge frosting
- 180g dark (70% cocoa) chocolate, finely chopped
- ⅔ cup (160ml) pure cream, hot
- 40g unsalted butter, softened
- Preheat oven to 160°C (325°F). Lightly grease and line a 24cm round springform cake tin with non-stick baking paper.
- Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until light and creamy. Add the eggs and beat for 2 minutes or until light and fluffy. Sift in the flour, baking powder and cocoa, add the sour cream and chocolate and beat on low speed until just combined.
- Pour the mixture into the prepared tin and bake for 1 hour or until just set. Allow to cool in the tin.
- To make the fudge frosting, place the chocolate in a heatproof bowl and pour over the cream. Stir until smooth. Add the butter and stir until combined. Allow the frosting to stand at room temperature until thickened and is spreadable.
- To serve, place your cake on a cake stand or serving plate and spreading over the fudge frosting. Serves 8–10
Photography: Chris Court
© DONNA HAY GROUP
