Name: Moist chocolate cake
Yield: 12 servings
Cuisine: Bake
Ingredients: 250.00 ml cocoa powder; 250.00 ml sour cream; 3.00 eggs extra-large; 440.00 ml flour cake; 5.00 ml Baking powder; 2.00 ml Bicarbonate of soda; 2.00 ml salt; 300.00 g butter soft; 350.00 ml castor sugar; 10.00 ml vanilla essence; 250.00 ml cream fresh; 500.00 g milk chocolate broken into squares

Recipe Disclaimer

Tap for method

Ingredients (12)

CAKE

250.00 ml	cocoa powder
250.00 ml	sour cream
3.00	eggs — extra-large
440.00 ml	flour — cake
5.00 ml	Baking powder
2.00 ml	Bicarbonate of soda
2.00 ml	salt
300.00 g	butter — soft
350.00 ml	castor sugar
10.00 ml	vanilla — essence

ICING

250.00 ml	cream — fresh
500.00 g	milk chocolate — broken into squares

Tap for ingredients

Method:

Preheat the oven to 180 ºC (350 ºF). Grease a large 30 cm cake tin or two 20 cm cake tins with butter or margarine.
Mix cocoa, sour cream and eggs until smooth. Sift together the cake flour, baking powder, bicarbonate of soda and salt. Whisk the butter and castor sugar together until light and creamy. Add the dry ingredients and mix.
Fold in the cocoa mixture and vanilla essence.
Turn the batter into the prepared tin(s). Bake for about 40 minutes or until done. Turn out onto a wire rack to cool.
Slowly bring the cream to boil, add the chocolate and stir until all the chocolate has melted and the mixture thickens. Cool slightly.
If making two cakes, sandwich the two layers with the icing and cover the cake with the remaining icing.