Sour Cream Mocha Cake
250g Unsalted Butter, At Room Temperature 1 1/4 Cups Caster Sugar 1 1/2 Cups Self-raising Flour 1 Cup Plain Flour 4 Eggs 2 Tblsps Instant Coffee Granules 250g Tub Sour Cream 200g Dark Chocolate, Melted, At Room Temperature
- CHOCOLATE ICING
1 Grease a deep 24cm round cake pan. Line base and side with baking paper.
2 Place butter, sugar, flours, eggs, coffee and sour cream in the large bowl of an electric mixer. Beat on low speed until just combined. Increase speed to medium. Beat until smooth.
3 With motor operating, slowly add chocolate. Beat until just combined. Pour into pan.
4 Cook in a moderately slow oven (160C) for about 1 hours, or until cooked when tested (cover loosely with foil during cooking if over-browning). Stand cake in pan for 5 minutes before turning onto a wire rack to cool.
5 To make chocolate icing, combine chocolate, cream and water in a heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Remove and cool to room temperature.
6 Spread icing over top and side of cake. Allow to set.
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