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Easy Chocolate Cake Recipe

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Ingredients

For the cake:
⅔ cup (150ml) sour cream or crème frâiche
2 eggs
1½ teaspoons vanilla extract or vanilla bean paste
1½ cups (200g) plain flour
⅓ cup (40g) best quality cocoa
1 cup (200g) caster sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 sticks (200g) unsalted butter, softened
For the icing:
3 oz (80g) milk chocolate (e.g. 42% cocoa)
3 oz (80 g) dark chocolate (e.g. 70% cocoa)
¾ stick (75g) unsalted butter
½ cup (125ml) sour cream or crème frâiche
1 teaspoon vanilla extract or vanilla bean paste
1 teaspoon golden syrup
2½ cups (300g) icing sugar, sifted

Easy Chocolate Cake Recipe

  • 55 mins
  • Serves 8
  • Easy

Directions





Here’s for you the yummy and Easy Chocolate Cake Recipe. So just go and grab this recipe now!



Steps

1
Done

Preheat the oven to 180°C (350°F).

2
Done

Line and grease a 23 cm (9 inch) round cake tin.

3
Done

In a small bowl or jug, lightly whisk together the sour cream, eggs and vanilla extract.

4
Done

Place all of the ingredients into the bowl of a food processor and blitz until you the mixture is well-combined. The batter should be thick and smooth.

5
Done

Alternatively, if you do not have a food processor, place the flour, cocoa, sugar, baking powder, baking soda, salt and butter into the bowl of a stand mixer with the flat paddle attachment. Beat on low speed until the butter is incorporated into the dry ingredients.In a small bowl or jug, lightly whisk together the sour cream, eggs and vanilla extract. Slowly add the egg mixture and beat until the batter is thoroughly mixed.

6
Done

Pour the batter evenly into the prepared cake tin and bake for 35-40 minutes, or until a skewer inserted in the middle comes out clean.

7
Done

Place the cake tin on a wire rack and let the cake cool in the tin for about 10 minutes, before turning it onto the wire rack to cool completely. I often make the cake the night before serving and leave it to cool overnight.

8
Done

To make the icing, melt the chocolate and butter in a bain-marie or a bowl over a pan of simmering water, taking care not to let the bowl come into contact with the water. Once the chocolate has melted, take the bowl off the heat and stir in the sour cream, vanilla extract and golden syrup.

9
Done

Whisk the icing sugar into the chocolate mixture. The icing should be thick enough to cover the cake, but soft enough to spread easily.

10
Done

Ice the cake as per the photo with a tall layer of frosting, or cover the cake completely with the frosting - however you like.

11
Done

Leave the cake to set for at least a few hours before serving.

12
Done

The cake keeps well on a covered cake stand for a few days.

13
Done

COOK’S NOTES:

As this is one of my go-to recipes for birthday cakes, I thought it would be helpful to also provide baking times when using different sized cake pans.

12 cm (5 inch) round cake pan
Fill the pan with batter to about 2 cm from the top. You will have leftover batter from the recipe above. Bake for 20-25 minutes, or until a skewer inserted in the centre comes out clean.

16 cm (6 inch) round cake pan
Fill the pan with batter to about 2 cm from the top. You will have leftover batter from the recipe above. Bake for 25-35 minutes, or until a skewer inserted in the centre comes out clean.

23 cm (9 inch) round cake pan
The above recipe can be used to fill one cake pan of this size. To make a double-layer cake, double the above recipe and use two pans of this size. Fill the pan with batter to about 2 cm from the top. Bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean.

26 cm (10 inch) round cake pan
The above recipe can be used to fill one cake pan of this size. To make a double-layer cake, double the above recipe and use two pans of this size. Fill the pan with batter. Bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean.

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