Name: Crowd-pleaser chocolate cake
Cook time: 120 min
Total time: 120 min
Yield: 10
Ingredients: 200 gram dark chocolate, chopped finely; 1/3 cup (35g) cocoa powder; 1/2 teaspoon teaspoon bicarbonate of soda; 1 1/3 cup (330ml) boiling water; 250 gram butter, softened; 1 3/4 cup (385g) firmly packed brown sugar; 2 teaspoon vanilla extract; 4 eggs; 1 cup (150g) plain flour; 2 cup (300g) self-raising flour; 2/3 cup (160ml) sour cream, at room temperature; fresh flowers, to decorate, optional; Sour cream frosting; 375 gram dark chocolate, melted; 3/4 cup (180ml) sour cream; 1 1/2 cup (240g) pure icing sugar, sifted

Ingredients

200 gram dark chocolate, chopped finely

1/3 cup (35g) cocoa powder

1/2 teaspoon teaspoon bicarbonate of soda

1 1/3 cup (330ml) boiling water

250 gram butter, softened

1 3/4 cup (385g) firmly packed brown sugar

2 teaspoon vanilla extract

4 eggs

1 cup (150g) plain flour

2 cup (300g) self-raising flour

2/3 cup (160ml) sour cream, at room temperature

fresh flowers, to decorate, optional

Sour cream frosting

375 gram dark chocolate, melted

3/4 cup (180ml) sour cream

1 1/2 cup (240g) pure icing sugar, sifted

Method

1.Place chocolate, cocoa and soda in a medium bowl; pour boiling water over. Stand mixture for 2 minutes. Whisk chocolate mixture until smooth; refrigerate until lukewarm.

2.Meanwhile, preheat oven to 160°C (140°C fan-forced). Grease a 28cm round cake pan and line the base with baking paper.

3.Beat butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in half the cooled chocolate mixture, then combined sifted flours. Fold in remaining chocolate mixture, then the sour cream (do not overmix).

4.Pour mixture into the prepared pan; smooth the top. Bake for 1 hour 15 minutes or until cooked when tested. Cool cake in pan for 10 minutes before turning out onto a wire rack to cool.

5.To make sour cream frosting; combine chocolate and sour cream in a medium bowl. Gradually stir in icing sugar; mix until smooth and spreadable.

6.Split the cooled cake into 2 layers. Place bottom layer, cut-side up, on a serving plate. Spread with 1/3 of the sour cream frosting. Top with remaining cake layer. Spread top and sides with remaining frosting. Decorate with fresh flowers, if desired.

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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