Name: Choc sour cream cake
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 12
Ingredients: 1 cup caster sugar; 125 gram butter, chopped; 1/4 cup cocoa powder; 1/2 teaspoon bicarbonate of soda; 1 1/4 cup self-raising flour; 2 eggs, lightly beaten; chocolate curls, to decorate; Choc sour cream frosting; 150 gram dark eating chocolate, chopped; 25 gram butter, chopped; 1/4 cup sour cream; 2/3 cup icing sugar

Ingredients

1 cup caster sugar

125 gram butter, chopped

1/4 cup cocoa powder

1/2 teaspoon bicarbonate of soda

1 1/4 cup self-raising flour

2 eggs, lightly beaten

chocolate curls, to decorate

Choc sour cream frosting

150 gram dark eating chocolate, chopped

25 gram butter, chopped

1/4 cup sour cream

2/3 cup icing sugar

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a deep 20cm round cake pan with baking paper.

2.Combine sugar, butter, 1/3 cup water, cocoa and soda in a medium saucepan; stir over moderate heat until sugar dissolves.

3.Bring to the boil. Reduce heat simmer for 2 minutes. Transfer mixture to a large heatproof bowl. Cool for 15 minutes.

4.Whisk flour and egg into chocolate mixture until smooth. Spoon mixture into prepared pan; smooth surface. Bake for 1 hour or until a skewer inserted at centre comes out clean. Cool for 5 minutes in pan; turn out onto a wire rack to cool completely.

5.Prepare frosting by combing chocolate, butter, sour cream and sifted icing sugar in a medium heatproof bowl oven a saucepan of simmering water (do not let bowl touch water).

6.Cook and stir until chocolate melts and icing is smooth. Remove bowl from heat ; cool slightly. Chill, stirring occasionally, for 15 minutes or until it reaches a spreading consistency.

7.Spread frosting over top and sides of cake. Decorate with chocolate curls.

To make chocolate curls: melt 150g dark chocolate. Spread on a tray or marble bench top. Once chocolate is just set, pull a sharp knife, angled slightly, to wards you across chocolate surface to create curls. You can also use chocolate bars, flaked into shards. Let cakes and slices cool completely before icing and cutting. To avoid overheating and seizing melt chocolate over low heat (or microwave in 30-second bursts). If chocolate seizes, discard then start again.
Note

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Ingredients

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