Dark Chocolate Cake Recipe
Ingredients
| 125 ml. / 4 fl. oz. hot black coffee | ||
| 50 g. / 2 oz. cocoa powder | ||
| 275 g. / 10 oz. brown sugar | ||
| 125g. / 4 oz. butter, softened | ||
| Eggs | 3 , separated | |
| 5 ml. / 1 teaspoon salt | ||
| 5 ml. / 1 teaspoon vanilla essence | ||
| 5 ml. / 1 teaspoon bicarbonate of soda | ||
| 150 ml. / 5 fl. oz. sour cream | ||
| 225 g. / 8 oz. flour, sifted | ||
| 125 g. / 4 oz. sugar | ||
| 225 ml. / 8 fl. oz. double cream, stiffly whipped | ||
| 125 g. / 4 oz. plain chocolate, cut into small pieces | ||
| 150 ml. / 5 fl. oz. sour cream | ||
| Salt | 1 Pinch (Frosting) | |
| 45 ml. / 3 tablespoons icing sugar, sifted | ||
Directions
Mix together the coffee and cocoa.
Beat half of the mixture with the brown sugar, butter, egg yolks, salt and vanilla.
Mix together the soda and sour cream, then add to the butter mixture, with the remaining cocoa mixture and the flour.
Beat the egg whites until they are soft.
Beat in the sugar until the mixture is stiff and glossy.
Fold into the batter.
Spoon the batter into a well-greased 23 cm./ 9 in.cake tin.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 1 to 1 1/4 hours, or until a knife inserted into the centre comes out clean.
Cool on a wire rack.
Meanwhile to make the icing, melt the chocolate, then cool slightly.
Beat in the remaining ingredients until the mixture is smooth.
Cut the cake into two layers.
Put the bottom layer on a plate and spread generously with the whipped cream.
Top with the remaining layer and cover the top and sides with the frosting.
Beat half of the mixture with the brown sugar, butter, egg yolks, salt and vanilla.
Mix together the soda and sour cream, then add to the butter mixture, with the remaining cocoa mixture and the flour.
Beat the egg whites until they are soft.
Beat in the sugar until the mixture is stiff and glossy.
Fold into the batter.
Spoon the batter into a well-greased 23 cm./ 9 in.cake tin.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 1 to 1 1/4 hours, or until a knife inserted into the centre comes out clean.
Cool on a wire rack.
Meanwhile to make the icing, melt the chocolate, then cool slightly.
Beat in the remaining ingredients until the mixture is smooth.
Cut the cake into two layers.
Put the bottom layer on a plate and spread generously with the whipped cream.
Top with the remaining layer and cover the top and sides with the frosting.
Chef
