Christine's Super Chocolate Cake

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READY IN: 55mins
Recipe by Irmgard

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.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Lightly grease a 9" x 13" baking pan and line the bottom with parchment paper.
  3. In a large bowl, whisk half of the milk with the cocoa to make a smooth paste.
  4. In a saucepan on medium heat, heat the remaining milk just until steaming.
  5. Whisk into the cocoa mixture, then whisk in the butter until melted.
  6. Let cool slightly.
  7. Whisk in the eggs, sugar, sour cream and vanilla until blended.
  8. Sift the flour, baking soda, baking powder and salt over the cocoa mixture.
  9. Stir just until moistened.
  10. Spread in the prepared pan.
  11. Bake for about 40 minutes or until the tester inserted in the centre comes out clean.
  12. Let cool in the pan on a rack.

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