This is this year's birthday cake for myself. Very nice, moist and chocolatey. I especially like the cream cheese icing. I think I prefer it chilled straight from the fridge since the icing is on the soft side when at room temperature which caused a bit of problem when I brought it to work for my colleagues. The cling film covering it stuck on it so much that it didn't look too appetising.
This recipe is from my favourite epicurious.com food website
Sour Cream Chocolate Cake
195 g [1-1/2 cups] plain flour
3/4 cup cocoa powder
3/4 tsp bicarbonate of soda
1-1/2 tsp baking powder
1/2 tsp fine salt
1 cup sour cream
1/3 cup water
2 tsp vanilla extract
250 g [1 cup] unsalted butter - softened
270 g [1-1/3 cups] light brown sugar - firmly packed
3 large eggs
185 g [3/4 cup] unsalted butter - softened
250 g [1 cup] cream cheese - room temperature
115 g dark chocolate (70% cocoa) - melted and cooled
1 tsp vanilla
2 cups icing sugar - sifted
- Preheat oven to 180°C/fan 160°C/350°F.
- Grease and flour two 9-inch pans or 13 x 9-inch baking pan.
- Sift all the dry ingredients into a bowl. Set aside.
- Combine the sour cream, water, and vanilla in another bowl. Set aside.
- In a large bowl, using an electric mixer, beat butter and brown sugar until fluffy.
- Add eggs one at a time making sure to beat well after adding.
- Add flour mixture in batches alternating with the sour cream mixture beating well until well blended.
- Pour and spread the batter equally between the pans and smooth the top.
- Bake for 25 - 30 minutes for the 9-inch pans (40 minutes for 13x9-inch) pan or until a skewer poked in the middle comes out clean.
- Cool in pans for about 10 minutes. Turn out in rack and cool completely.
- Cake layers can be made 1 week ahead and frozen, wrapped well in plastic wrap. Thaw layers before putting on the icing.
*For the icing:
- Cream butter and cream cheese until light and fluffy.
- Add remaining ingredients and beat until well combined.
- Lay first layer on the cake plate and spread some icing on it.
- Top with the second layer and spread the rest of the icing on top and around the cake.