Prep 15 mins
Cook 40 mins
This chocolate cake from Canadian chef Christine Cushing is great to make when you want something a little more special but forgot to take butter out to soften. Decorate it with a sprinkle of icing sugar or with your favourite icing.
- 1 1⁄2 cups milk, divided
- 1 cup unsweetened cocoa powder
- 1⁄2 cup butter, cubed
- 2 eggs
- 1 3⁄4 cups granulated sugar
- 1⁄2 cup sour cream
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- Preheat the oven to 350 degrees F.
- Lightly grease a 9" x 13" baking pan and line the bottom with parchment paper.
- In a large bowl, whisk half of the milk with the cocoa to make a smooth paste.
- In a saucepan on medium heat, heat the remaining milk just until steaming.
- Whisk into the cocoa mixture, then whisk in the butter until melted.
- Let cool slightly.
- Whisk in the eggs, sugar, sour cream and vanilla until blended.
- Sift the flour, baking soda, baking powder and salt over the cocoa mixture.
- Stir just until moistened.
- Spread in the prepared pan.
- Bake for about 40 minutes or until the tester inserted in the centre comes out clean.
- Let cool in the pan on a rack.