Rich Chocolate Cake

Ingredients

1 cup Tatua Sour Cream

1 3/4 cups all-purpose flour

1 3/4 cups sugar

3/4 cup cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

3/4 cup canola oil

2 tsp vanilla extract

1 cup strong hot coffee

Chocolate Icing:

1 1/2 cups Tatua Sour Cream, left at room temperature for 20 minutes

400g semisweet chocolate, coarsely chopped

1 cup icing sugar, sifted into a bowl

1 tsp vanilla extract

Pinch salt

Method

  1. Preheat the oven to 150°C. Butter and flour a 9 x 13-inch cake pan. Set aside.
  2. In a large bowl, sift together flour, sugar, cocoa powder and baking soda. Whisk in the salt.
  3. In a medium bowl, whisk together eggs, Tatua Sour Cream, canola oil and vanilla extract until it is creamy.
  4. Pour the wet ingredients into the dry ingredients. Stir together with a stiff spatula. The batter will be thick like frosting.
  5. Pour in the hot coffee. Keep stirring until all the liquid is incorporated and it is a creamy cake batter.
  6. Pour the batter into the prepared pan. Place in the oven and bake for 50 to 55 minutes or until a toothpick poked in the centre comes out clean.
  7. Take the cake out of the oven and set it on a baking rack to cool.

Icing:

  1. Put the chocolate in a heatproof bowl and set over a saucepan of hot, but not boiling water. The bowl should not touch the water.
  2. Let the chocolate melt, stirring occasionally with a spatula. Remove the bowl from the heat. Cool, stirring often, for 5 minutes.
  3. Gradually, add the room temperature Tatua Sour Cream a little bit at a time, stirring well with the spatula.
  4. Add the icing sugar gradually. Then, add the vanilla and the salt. Stir until the mixture is smooth and thickened.

To assemble: Use a serrated knife to cut the cooled cake into three layers, spread each layer with icing followed by a layer of cake then ice the top and garnish with grated chocolate. Serve with Tatua Dairy Whip Whipped Cream if desired.

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