Christine's Super Chocolate Cake

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.

• Ready In: 55 mins
• Serves: 8-12

Ingredients

• 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

Directions

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.