Monday, February 7, 2011

Another chocolate cake

Since I'm being transient at the moment - the rental housing market in Auckland is ridiculous with up to 200 people turning up to viewings - everything is in storage and I am sans cook book. So when a dear friend asked for a chocolate cake recipe I did not have my usual to hand. And didn't till after the fact remember that the recipe is right here on this blog. Anyway this ended up as a happy discovery of a new and delicious way to make chocolate cake. The secret ingredient is sour cream - no butter required just sour cream. This means no beating of butter and sugar and less time till cake eating can commence.

I recently made this as a treat for my lovely hosts Mark and Sam, who are kindly looking after me in my backpacking phase. I think of this cake as American style, must be the sour cream and the giant size of the cake.

Sour cream chocolate cake

3 eggs
2 cups sugar
2 cups sour cream
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons of baking powder
1/2 cup cocoa
1 tablespoon of instant coffee
1/3 cup water (or espresso if not using the instant above)

Beat eggs and sugar together until light; add sour cream and dry ingredients. Dissolve cocoa and coffee in warm water and add to batter.
Pour into a large baking tin. This recipe makes a big, very moist cake.
Bake at 180°F until the cake springs back about 40mins or so?  I didn't ice this puppy. 

Since my camera is in storage here's a pic taken on my computer's camera.

Next time - this cake would make a great layer cake, big enough for three layers sandwiched together with cream and topped with Choc icing and whole strawbs.  Also I might try using melted chocolate in place of the cocoa to get some more flavour in there.

1 comment:

Christina Viering said...

I will try this one1