Apr 22, 2011

Dark Chocolate Cake

Happy Easter everyone! I hope you enjoy your Easter break (us Australians get a 5 day long weekend woohoo!) and eat lots of chocolate – I of course have already eaten a ridiculous amount.

Here is a recipe for a decadently dark and rich chocolate cake, maybe you can make it for your Easter celebrations?

Dark Chocolate Cake
 
Prep time

Cook time

Total time

 

Author:
Serves: 10

Ingredients
Dark Chocolate Cake
  • 1⅔ cups plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 5½ tbsp cocoa
  • 175g butter (room temperature)
  • ¾ cup caster sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 150ml sour cream (room temperature)
Icing
  • 75g unsalted butter (room temperature)
  • 175g dark chocolate (I use 70% cocoa)
  • 2½ cups icing sugar
  • 1 tbsp golden syrup
  • 125ml sour cream (room temperature)
  • 1 tsp vanilla extract
  • Punnet of strawberries to decorate (optional)

Instructions
Dark Chocolate Cake
  1. Preheat the oven to 180°C and line and butter two 20cm round cake tins.
  2. Sift the flour, cocoa powder, baking powder and bicarb into a large bowl.
  3. In a separate bowl beat the soft butter, vanilla and sugar together until creamy. Add the eggs and sour cream and beat until combined.
  4. Add the dry mixture to the wet and stir until combined – don’t over mix!
  5. Divide the mixture into your 2 prepared tins.
  6. Bake for 30-35 minutes – test your cake with a skewer. If it comes out clean it is done.
  7. Let the cakes cool in their tins before turning out onto a wire rack.
Icing
  1. Melt the butter and chocolate in the microwave or on a very low heat on the stove top.
  2. Allow the chocolate mixture to cool slightly before adding in the golden syrup, vanilla and sour cream.
  3. Slowly add in the sifted icing sugar, stirring constantly until the icing is of spreadable consistency.
  4. Using a palette knife spread the icing all over the cooled cake. A good rule of thumb is to put ⅔ of the icing on the top of the cake and ⅓ for the sides. It doesn’t have to be perfect!
  5. Decorate with strawberries if desired.

This cake is so rich and delicious and the sour cream makes it moist and not too sweet. It’s possibly my favourite chocolate cake ever!

Leave a comment

Hello!

Find me

Random Posts

When the Turducken method is applied to desserts

When the Turducken method is applied to desserts

Happy Thanksgiving to all my North American readers! I would love to experience an authentic Thanksgiving meal in the States some day – can you believe I have never even [...]

I’m back!

After nearly a month in bed I am slowly starting to resume normal life, but at half speed – because unfortunately it takes 3-4 months to fully recover from pneumonia! [...]

Raw Cashew and Coconut Protein Balls

Raw Cashew and Coconut Protein Balls

Well, this is a first for Love Swah. A healthy recipe. That’s raw. And gluten and dairy free. No, I haven’t gone mad! Would you believe when I am not [...]

Facebook Feed

Latest Tweets

  • loveswahUgh my blog is down AGAIN and I need to reference a recipe from it. Thank god I have a copy of my… http://t.co/QqErVIiaOd - posted on 17/04/2014 18:42:17
  • loveswahMy walk to work this morning was pretty amazing. Loving these sunny, crisp mornings - posted on 17/04/2014 18:24:00
  • loveswahAlready smashed 2 Easter eggs and a Nutella-covered Hot Cross Bun by 10am. - posted on 17/04/2014 10:41:24
Top Food Blogs