This is what a successful cake looks like - not much left in the tin and lots of crumbs to lick up.I had been told by K that sour cream was the secret ingredient in her chocolate cake. So at last I have got around to trying a recipe which uses it, found in a faded booklet from years ago. The result - two cakes, one after the other - this is the Mocha Chocolate with coffee icing and the first was a Cinnamon Swirl - both greeted with enthusiasm and eaten at speed. And this is an easy mixture, (especially if you use an electric whisk or mixer), which makes a large cake.
Sour Cream Cake with two variations.
Mocha Chocolate
3 level tbsps cocoa plus 1 level tsp instant coffee, dissolved with 50g cold water.
100g dark chocolate melted
200g softened butter
250g castor sugar - but I put in less the second time, only about 220g and would reduce it again. It was still good and sweet.
2 large eggs
200g sour cream - you won't need all of a large tub
300g P.Flour
3 level tsps baking powder
A 20 cm round tin, or an 18 cm square tin or a 2lb loaf tin - buttered and floured.
For the loaf tin, take a piece of foil three times as long as the tin, fold the upper and lower third in, line the tin carefully so you have a stiff collar.
- Beat the butter and sugar til light and fluffy.
- Beat in the cocoa paste mixture
- Beat in the eggs one at a time.
- Beat in the melted chocolate.
- Beat in the sour cream really well
- Sift flour and baking powder and beat it in.
Spoon into tin, bake at No 5/180 for 1 hour if it is a loaf, 45 mins for a shallow tin. Watch it after half the cooking time to make sure it is not browning too much and cover as necessary.
When cool, make a thick coffee water icing and let it drip all over it.
Cinnamon Swirl
- Make the basic plain mixture.
- Stir together 25g light soft brown sugar, 1 level tbs cocoa and 2 generous tsps cinnamon.
- Take half the cake mixture out into another bowl and beat this through.
Dollop the plain and flavoured mixtures into the tin in alternate spoonfuls.Then use a skewer to gently swirl them together. Knock the tin firmly on the work surface to get rid of any air bubbles and bake as above.
Use lemon water icing to finish or just dust generously with icing sugar mixed with ground cinnamon.
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