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?
- 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)
- 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)
- Preheat the oven to 180°C and line and butter two 20cm round cake tins.
- Sift the flour, cocoa powder, baking powder and bicarb into a large bowl.
- In a separate bowl beat the soft butter, vanilla and sugar together until creamy. Add the eggs and sour cream and beat until combined.
- Add the dry mixture to the wet and stir until combined – don’t over mix!
- Divide the mixture into your 2 prepared tins.
- Bake for 30-35 minutes – test your cake with a skewer. If it comes out clean it is done.
- Let the cakes cool in their tins before turning out onto a wire rack.
- Melt the butter and chocolate in the microwave or on a very low heat on the stove top.
- Allow the chocolate mixture to cool slightly before adding in the golden syrup, vanilla and sour cream.
- Slowly add in the sifted icing sugar, stirring constantly until the icing is of spreadable consistency.
- 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!
- 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!
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