Decadent chocolate cake with a sour cream icing

Because you can! And you should!
 
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Recipe from: 17 December 2015
Preparation time: 25 min
Cooking time: 1h 30 min
 
 

Ingredients

 
  • 1
    cup
    sunflower oil
  • 400
    g
    dark brown sugar
  • 4
    eggs
  • 250
    g
    courgettes, grated
  • 1/2
    cup
    sour cream
  • 300
    g
    self-raising flour
  • 60
    g
    cocoa powder
  • 1
    tsp
    baking powder
  • Pinch of salt
  • ICING:
  • 1
    cup
    sour cream
  • 160
    g
    dark chocolate, melted
  • 200
    g
    icing sugar, sifted
  • FILLING:
  • 1
    cup
    cream, whisked
  • 100
    g
    raspberries, lightly mashed with a fork
  • Berries and pomegranate rubies for garnishing
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180ºC. Grease and line a 23cm round springform cake tin.

Place the oil, sugar and eggs in a bowl and beat for 4–5 minutes, or until pale and creamy.

Stir in the grated courgettes and sour cream.

Sift in the flour, cocoa powder, baking powder and salt; stir well to combine.

Pour into the prepared tin and bake for 80–90 minutes. Allow to cool completely before turning out.

For the icing:

Whisk together all the ingredients until smooth.

For the filling:

Stir together the cream and raspberries.

Cut the cake in half and fill with the cream mixture. Gently top the filling with the remaining half of the cake.

Spread chocolate icing on the sides and top of the cake, scatter with berries and pomegranate rubies and serve.

Words and image:Fairlady
magazine

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Read more on: recipe  |  bake  |  chocolate  |  cake
 

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