everyone’s favourite fluffy chocolate cake
- 1½ cups (375ml) water
- 200g unsalted butter, chopped
- 2 teaspoons vanilla extract
- ¾ cup (75g) good-quality cocoa, sifted
- 2 cups (440g) caster (superfine) sugar
- ¾ cup (180g) firmly packed brown sugar
- 3 cups (450g) plain (all-purpose) flour
- 1½ teaspoons bicarbonate of (baking) soda
- 3 eggs, lightly whisked
- 1 cup (240g) sour cream
Chocolate frosting
- 500g milk chocolate, melted and cooled
- 1⅔ cups (400g) sour cream, extra, at room temperature
- Preheat the oven to 160ºC (325ºF). Line a 25cm x 35cm (10 inch x 13¾ inch) baking dish or 2 x 22cm (81/2 inch) round cake tins with non-stick baking paper.
- Place the water, butter, vanilla and cocoa in a saucepan over low heat and stir until the butter is melted. Remove from the heat. Add both the sugars and stir until combined.
- Sift together the flour and bicarbonate of soda and place in a large bowl. Add the cocoa mixture, eggs and sour cream and whisk until smooth.
- Spoon the mixture into the prepared dish and bake for 50 minutes or until cooked when tested with a skewer. Allow to cool in the dish for 10 minutes, before turning out onto a wire rack to cool completely.
- To make the chocolate frosting, combine the chocolate and extra sour cream.
- Swirl the frosting over the cake, to serve. Serves 10-12
Cook’s note:
If your frosting starts to become firm, warm it up in the microwave in 5-second bursts to soften it.
Photography: Chris Court
© DONNA HAY GROUP
