Dark Chocolate Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
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)
  • 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)
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.
  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.
Recipe by Love Swah at https://loveswah.com/2011/04/dark-chocolate-cake/