When a friend is coming to visit, nothing better to greet her with than a chocolate cake! Amazingly soft and moist, with a sweet chocolate icing. I think she was slightly impressed ^^
for the cake
400g plain good quality wheat flour
250g caster sugar
100g dark brown sugar
50g good quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3 large fresh eggs
140ml sour cream
1 tbsp vanilla extract
175g butter (metled and chilled)
300ml water (cold)
for the icing
200g good quality dark chocolate
200g butter (room temperature, soft)
275g icing sugar
HOW TO MAKE?
1. Preheat the oven to 180 degrees.
2. Grease the 20cm round baking tin with butter, both bottom and sides of the tin.
3. In a big bowl mix together all the ‘dry’ ingredients: flour, sugars, cocoa, baking powder, baking soda, salt. In another bowl mix together (using electric mixer) the eggs, sour cream and vanilla. Don’t mix it for too long, just until you’ll get a well blended mixture.
4. In a biggest bowl you have at home (not talking about buckets, don’t overdo it hihi), mix together (with an electric mixer), melted, chilled butter and oil, until smooth. Then, add the water and mix well together. Now add all the dry ingredients you have mixed before, all at once to your oil-water-butter mixture. Mix together on a slow speed (especially if you’re using a hand mixer, if you don’t want a mess in your kitchen, be slow and careful).
5. When the mixture is smooth and well mixed, add the eggs you mixed before with sour cream and vanilla. Mix together, until smooth and glossy.
6. Pour a mixture into prepared baking tin. You can use two tins if you don’t feel confident about dividing your cake in half later. I used one tin and it was perfectly fine.
7. Bake the cake for about an hour or until the wooden stick comes out clean. My cake took about 70 minutes to bake properly. Cool the cake in the tin for about 20-30 minutes, then take it out to let it cool completely.
8. Now, it’s time to make the icing. Melt the chocolate. I did it using a saucepan filled with hot water and a pint glass. Out the saucepan on the cooker to let the water simmer, place a pint glass in the saucepan with crushed chocolate inside the glass. Stir from time to time until chocolate melts completely. Let the chocolate cool slightly before using it to make the icing.
9. In a bowl, with your electric mixer, beat the butter until soft and creamy. Then, add the sieved icing sugar into the softened butter and mix it well together. Believe me, you want to sieve the icing sugar even though it’s annoying and painful. But you would be more annoyed having lumps in your icing ^^
10. Slowly add your melted chocolate to the mixture and mix it again, until smooth.
11. After you’ve cut your cake in half, you can sandwich it with your icing. Remember to leave some icing for the top and sides of the cake.
12. I decorated my cake with grated chocolate, you can use anything you like for yours. Leave the cake in the fridge for a couple of hours. Tastes best after some time, when the icing softens the sponges ^^
Wersja polska, specjalnie dla polskich Czytelników!