Dark Chocolate Cake
This rich chocolate cake recipe is from The Australain Women's Weekly Cookbook, and is posted for a request.
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INGREDIENTS
Nutrition- 3⁄4cup hot black coffee
- 1⁄2cup cocoa
- 1 1⁄4cups sugar
- 125g butter
- 3
- 1teaspoon salt
- 1teaspoon vanilla
- 1teaspoon bicarbonate of soda
- 1⁄2cup sour cream
- 2
- 1⁄2
- whipped cream
SOUR CREAM FROSTING
- 125
- 1⁄2cup sour cream
- 1pinch salt
- 2
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DIRECTIONS
- Stir hot coffee gradually into cocoa.
- Combine 1 1/4 cups sugar with butter, egg yolks, salt, vanilla and half the cocoa mixture.
- Beat until light and creamy.
- Mix bicarbonate of soda and sour cream together.
- To butter and sugar mix add sour cream and coffee-cocoa alternately with sifted flour.
- Beat egg whites until soft peaks form, gradually add the 1/2 cup sugar, beat until the meringue stands in stiff peaks.
- Fold into chocolate mixture.
- Pour into a deep 23cm (9 inch) or 25cm (10 inch) greased and lined cake tin.
- Bake in a moderate (180c/350f) oven 1-1 1/4 hours.
- Cool completely, then split in 2 layers and fill with whipped cream.
- Spread frosting in a thin layer over top and sides of cake.
- Refrigerate until Sour Cream Frosting is firm.
- SOUR CREAM FROSTING: Melt chocolate over hot water.
- Remove from heat and cool slightly, then stir in sour cream and salt.
- Add sifted icing sugar and beat until a spreading consistency.
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