Name: Chocolate cake
Cook time: 105 min
Total time: 105 min
Yield: 10
Ingredients: 185 gram (6 ounces) dark eating (semi-sweet) chocolate, chopped coarsely; 1/3 cup (35g) cocoa powder; 1 2/3 cup (410ml) boiling water; 250 gram (8 ounces) unsalted butter, softened; 2 cup (440g) firmly packed dark brown sugar; 4 eggs; 1 teaspoon vanilla extract; 3/4 cup (180g) sour cream; 1 cup (150g) plain (all-purpose) flour; 1 cup (150g) self-raising flour; 1 teaspoon bicarbonate of soda (baking soda); 700 gram (1½ pounds) milk eating chocolate, chopped coarsely; 1 2/3 cup s (410ml) pouring cream

Chocolate cake

This chocolate cake is every bit as decadent and moist as you'd expect it to be. It keeps very well for a couple of days in an airtight container, but we don't think it'll last that long!

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Serves 10

Cook

1H 45M

Ingredients

185 gram (6 ounces) dark eating (semi-sweet) chocolate, chopped coarsely

1/3 cup (35g) cocoa powder

1 2/3 cup (410ml) boiling water

250 gram (8 ounces) unsalted butter, softened

2 cup (440g) firmly packed dark brown sugar

4 eggs

1 teaspoon vanilla extract

3/4 cup (180g) sour cream

1 cup (150g) plain (all-purpose) flour

1 cup (150g) self-raising flour

1 teaspoon bicarbonate of soda (baking soda)

700 gram (1½ pounds) milk eating chocolate, chopped coarsely

1 2/3 cup s (410ml) pouring cream

Method

1.Preheat oven to 140°C/280°F. Grease two deep 20cm (8-inch) round cake pans: line bases and sides with baking paper.

2.Stir chocolate, sifted cocoa and the water in a medium saucepan over low heat until smooth. Transfer mixture to a large bowl; cool 15 minutes.

3.Add butter, sugar, eggs, extract, sour cream and sifted dry ingredients to chocolate mixture; beat on low speed with electric mixer until combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and changed to a paler colour. Spread mixture evenly into pans.

4.Bake cakes about 1¼ hours. Stand in pans 5 minutes; turn, top-side up, onto wire racks to cool.

5.Meanwhile, make milk chocolate ganache. Stir milk chocolate and pouring cream in a large heatproof bowl over a large saucepan of simmering water until smooth. Cover; refrigerate 3 hours or until thick. Beat ganache in a large bowl with an electric mixer until firm peaks form.

6.Split cakes in half; sandwich cakes using about ½ cup of the ganache between each layer. Position cake on a cake stand or prepared cake board (see notes), secure with a little ganache. Spread cake all over with remaining ganache.

Prepared cake boards are available from cake decorating and craft stores. You will need one 25cm (10-inch) round board for this cake. The cake and ganache can be made a day ahead. Store cake in an airtight container. Whip ganache and assemble cake up to an hour before serving. Plain cakes can be frozen for up to three months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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