Rich Chocolate Cake
Ingredients
1 cup Tatua Sour Cream
1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup canola oil
2 tsp vanilla extract
1 cup strong hot coffee
Chocolate Icing:
1 1/2 cups Tatua Sour Cream, left at room temperature for 20 minutes
400g semisweet chocolate, coarsely chopped
1 cup icing sugar, sifted into a bowl
1 tsp vanilla extract
Pinch salt
Method
- Preheat the oven to 150°C. Butter and flour a 9 x 13-inch cake pan. Set aside.
- In a large bowl, sift together flour, sugar, cocoa powder and baking soda. Whisk in the salt.
- In a medium bowl, whisk together eggs, Tatua Sour Cream, canola oil and vanilla extract until it is creamy.
- Pour the wet ingredients into the dry ingredients. Stir together with a stiff spatula. The batter will be thick like frosting.
- Pour in the hot coffee. Keep stirring until all the liquid is incorporated and it is a creamy cake batter.
- Pour the batter into the prepared pan. Place in the oven and bake for 50 to 55 minutes or until a toothpick poked in the centre comes out clean.
- Take the cake out of the oven and set it on a baking rack to cool.
Icing:
- Put the chocolate in a heatproof bowl and set over a saucepan of hot, but not boiling water. The bowl should not touch the water.
- Let the chocolate melt, stirring occasionally with a spatula. Remove the bowl from the heat. Cool, stirring often, for 5 minutes.
- Gradually, add the room temperature Tatua Sour Cream a little bit at a time, stirring well with the spatula.
- Add the icing sugar gradually. Then, add the vanilla and the salt. Stir until the mixture is smooth and thickened.
To Assemble: Use a serrated knife to cut the cooled cake into three layers, spread each layer with icing followed by a layer of cake then ice the top and garnish with grated chocolate. Serve with Tatua Dairy Whip Whipped Cream if desired.
