recipes
Special Occasion Chocolate Cake
Tantalizing cake that can be accompanied by fresh seasonal fruits as well as whipped cream.
serves 16
20 min prep
ingredients
| ¾ cup hot coffee 125g butter, chopped into pieces 250g dark chocolate 1 teaspoon vanilla essence 2 eggs, separated 1 cup dark brown sugar, loosely packed 200ml tub sour cream ½ teaspoon bi-carb soda 2 cups plain flour, sifted Chocolate Frosting: 200g dark chocolate, melted and cooled 200ml tub sour cream |
instructions
step 1
Place hot coffee, butter and chocolate into a medium microwave proof bowl and microwave on medium for 2 minutes or until melted. Stir in vanilla essence and set aside to cool.
step 2
Beat egg-whites until stiff, gradually adding ½ cup of brown sugar, beating well in between additions; set aside. Beat egg yolks with remaining ½ cup brown sugar until pale and creamy. Stir chocolate and coffee mixture into the beaten egg yolks.
step 3
Combine sour cream and bi-carb soda in a large bowl. Stir in chocolate mixture, sieved plain flour and sour cream mixture until well blended. Fold in beaten egg-white and sugar mixture and pour into a deep 22cm baking paper lined round cake tin. Bake in preheated oven at 150°C for 1 hour. When cooked cool on a wire rack.
step 4
Spread chocolate frosting over top of cake and set aside in a cool place to set. Serve with whipped cream.
recipe tip
Add a teaspoon coffee granules dissolved in 2 teaspoons hot water, allow to cool then stir into frosting for a mocha flavour.
To Make Creamy Frosting:
Place melted chocolate and sour cream into a medium bowl and beat together until thick and creamy.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1540kJ (369Cal) | 1620kJ (386Cal) |
| Protein | 4.5g | 4.8g |
| Fat - Total | 20.8g | 21.8g |
| - Saturated | 12.9g | 13.5g |
| Carbohydrate | 40.6g | 42.5g |
| - Sugars | 24.9g | 26.1g |
| Sodium | 86mg | 90mg |
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Special Occasion Chocolate Cake
Special Occasion Chocolate Cake
Tantalizing cake that can be accompanied by fresh seasonal fruits as well as whipped cream.
ingredients
¾ cup hot coffee
125g butter, chopped into pieces
250g dark chocolate
1 teaspoon vanilla essence
2 eggs, separated
1 cup dark brown sugar, loosely packed
200ml tub sour cream
½ teaspoon bi-carb soda
2 cups plain flour, sifted
Chocolate Frosting:
200g dark chocolate, melted and cooled
200ml tub sour cream
instructions
step 1
Place hot coffee, butter and chocolate into a medium microwave proof bowl and microwave on medium for 2 minutes or until melted. Stir in vanilla essence and set aside to cool.
step 2
Beat egg-whites until stiff, gradually adding ½ cup of brown sugar, beating well in between additions; set aside. Beat egg yolks with remaining ½ cup brown sugar until pale and creamy. Stir chocolate and coffee mixture into the beaten egg yolks.
step 3
Combine sour cream and bi-carb soda in a large bowl. Stir in chocolate mixture, sieved plain flour and sour cream mixture until well blended. Fold in beaten egg-white and sugar mixture and pour into a deep 22cm baking paper lined round cake tin. Bake in preheated oven at 150°C for 1 hour. When cooked cool on a wire rack.
step 4
Spread chocolate frosting over top of cake and set aside in a cool place to set. Serve with whipped cream.
serves 16 20 min prep recipe tip
Add a teaspoon coffee granules dissolved in 2 teaspoons hot water, allow to cool then stir into frosting for a mocha flavour.
To Make Creamy Frosting:
Place melted chocolate and sour cream into a medium bowl and beat together until thick and creamy.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
shirleygiacopini
27 October 2010 02:37:13 PM
lovely moist rich cake.very moreish !!