Double Layer Chocolate Cake and...'Not to worry, mum'
Author: Unknown
Recipe type: Cake
Cuisine: Australian
Prep time:
Cook time:
Total time:
Serves: 8-10
A very rich and decadent chocolate cake that makes a wonderful birthday cake.
Ingredients
1½ cups plain flour
¾ cup cocoa powder
1½ tspns baking powder
¾ tspn baking soda
½ tspn salt
250g (1 cup) sour cream
⅓ cup water
2 tspns vanilla essence
250g (1 cup) unsalted butter, softened
1⅓ cups firmly packed light brown sugar
3 large eggs
Frosting:
¾ cup butter, softened
1 cup (250g) cream cheese, whipped
115g (4oz) dark chocolate, melted and cooled (melt over hot water)
1 tspn vanilla
2½ cups icing sugar
Instructions
Pre-heat oven to 180C/375F.
Grease and flour two 8-inch (20cm) round cake pans, knocking out excess flour.
Sift together flour, cocoa powder, baking powder, baking soda and salt.
In a small bowl whisk together sour cream, water and vanilla.
In a large bowl, with an electric mixer, beat together butter and sugar until light and fluffy.
Beat in eggs, 1 at a time, beating well after each addition.
Add some flour mixture to butter mixture. Mix well. Add some sour cream mixture. Mix well. Continue this process, ending with the flour mixture. Beat until the batter is smooth. Divide batter between prepared pans and smooth the tops.
Bake layers in middle of oven 25 -30 minutes until cooked.
Cool cakes in their pans on racks for 10 minutes. Turn out onto racks to cool completely.
To Make Frosting:
Using an electric mixer, beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined. Place one cake on a large plate and spread with about ¾ cup frosting. Put the second cake on top, then spread remaining frosting over the top and sides.
Recipe by Hotly Spiced at http://hotlyspiced.com/double-layer-chocolate-cake-and-not-to-worry-mum/