Ingredients
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175g butter, softened
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1 3/4 cups caster sugar
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2 teaspoons vanilla extract
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3 eggs
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1 1/3 cups self-raising flour, sifted
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2/3 cup plain flour, sifted
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1/2 cup cocoa powder, sifted
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1/2 teaspoon bicarbonate of soda
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3 drops red food colouring
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3 teaspoons instant espresso coffee powder
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3 drops red food colouring
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1/3 cup water
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1/3 cup milk
Chocolate frosting
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400g milk chocolate, chopped
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1 cup sour cream
Method
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1Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper, allowing a 3cm overhang.
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2Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating until combined. Stir in flours, cocoa powder, bicarbonate of soda, coffee powder, food colouring, water and milk. Pour mixture into prepared pan.
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3Bake for 1 hour 15 minutes or until a skewer inserted in centre comes out clean (cover cake with foil if over-browning during cooking). Stand cake in pan for 10 minutes. Turn onto a wire rack to cool completely.
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4Make the frosting: Place chocolate in a microwave-safe bowl. Microwave on medium (50%) for 3 to 4 minutes, stirring every 30 seconds with a metal spoon, or until melted. Cool for 10 minutes. Stir in sour cream.
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5Cut cake into thirds horizontally. Place cake base on a plate. Spread one-quarter of the frosting over base. Top with cake layer. Spread one-third of remaining frosting over cake. Top with cake top. Spread remaining frosting over top and side of cake. Serve.
Source: taste.com.au
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