About this recipe:A fabulous chocolate cake for a birthday or other occasion. Two layers of chocolate cake, studded with chocolate chips, are iced with a creamy chocolate icing. You can use chopped chocolate instead of the chips, if desired.
250g plain flour
1 tablespoon baking powder
1/2 tablespoon bicarbonate of soda
400g caster sugar
110g unsalted butter
250ml soured cream
2 teaspoons vanilla extract
55g unsweetened cocoa powder
340g plain chocolate chips
170g plain chocolate, chopped
3 tablespoons strong filter coffee
175g butter, softened
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins. Sift together the flour, baking powder, bicarbonate of soda and cocoa, set aside.
In a medium bowl, beat the sugar and egg until light, then add the 110g butter and beat until smooth. Stir in the soured cream, water and vanilla. Add dry ingredients, mix slowly until flour mixture is absorbed. Fold in the chocolate chips. Divide the mixture evenly between the two prepared tins.
Bake for 35 to 40 minutes until cake tests done with a skewer. Place tins on wire racks to cool for 10 minutes before removing from tins to cool completely. When cool ice with the chocolate icing.
To make the icing, melt the chopped chocolate with the coffee in a small saucepan over low heat. Remove pan from heat, and beat in the 175g of butter, 1 tablespoon at a time, until smooth. Set pan in a bowl of ice and beat until icing is spreadable and holds its shape. Cool completely before icing cake.