Chocolate Cake to die for.

Today we have changed our name to Cooking with Lawrence. 

 

 

Our Godson has come for a sleepover and is helping me in the kitchen.  Sorry there is a lack of pictures, my fault, I turned the mixer to high instead of off and got chocolate cake mix all over me, the camera (sorry Scott) and the kitchen but miracle of miracles Lawrence was clean!

 

110g unsalted Butter, chopped
200g dark Chocolate, chopped or bits
1 cup Castor Sugar
1 tspn Vanilla paste
1 1/2 tblspn Coffee granules or a shot of espresso
2 Eggs
1 tspn bicarbonate of soda
2/3 cup sour cream
1 1/3 plain flour, sifted
3/4 cup boiling water

Pre heat oven to 180C. I just line the base of 2 x 20cm spring form round tins, I use non stick tins.

Place the butter and chocolate in a heatproof bowl and place over pan of simmering water (making sure the base of the bowl doesn't touch the water), stir until the chocolate and butter are melted and combined.  Allow to cool slightly.

Place chocolate mixture in bowl of electric mixer with the sugar and beat until well combined and if you are me and cannot wait for the cooling of the chocolate in the first step just beat a little longer until cooled.  Add the vanilla and coffee, then the eggs one at a time until combined.

Combine the sour cream and bicarb in a bowl, then add to the chocolate mixture.  Fold in the flour until just combined. Pour in 3/4 cup of boiling water in and beat slowly until smooth. (Don't turn the mixer UP at this stage as I did today and have cake batter fly all over the kitchen and me).

Divide the mix between 2 cake tins and bake for 25 to 30 mins or until skewer inserted into the centre comes out clean.

Cool in the pan for 5 to 10 mins then transfer to wire rack to cool completely.

At this stage you can do many, many things.  You can freeze them for later, you can just ice and eat, you can cut them in half and make a 4 layer cake or you can halve them and make a trifle.  My next post will be the trifle version for Deana by special request.