CHOCOLATE VELVET CAKE
COOKBOOK: Women’s Weekly - The Little Book of Chocolate
Its true, as you get older you develop a sweet tooth! I could have happily passed on chocolate. Those days are gone! Not anymore :(
These slices didn’t last long. They were fun to make and delicious to eat. We all need a little chocolate cake in our lives from time to time.
Hope you enjoy
Makes 16 slices
125g butter, softened by room temperature
1 cup firmly packed brown sugar
Eggs, lightly beaten
2 cups plain flour
1/3 cup cocoa powder
1 teaspoon bicarbonate soda
2/3 cup sour cream
1/2 cup water
100g dark chocolate, chopped coarsely
60g butter, chopped
1/2 cup icing sugar, sifted
1/4 cup sour cream
Pre heat oven 180C/ 160C fan forced
Grease deep 22cm x 32cm rectangular cake pan. Line the pan with greaseproof paper.
Place butter in the mixer and beat for a min until it just starts to change colour. Add the brown sugar, beat for a min, add egg in batches, cocoa, bicarbonate soda, sour cream, flour and water. Whisk until a smooth consistency.
Pour cake batter into prepared cake pan. Smooth out evenly and back for approx 40-50mins or until cooked through. Remove from oven and turn onto a wire rack to cool.
Add butter into a pan on low temperature and allow it to melt, add chocolate and whisk until combined and smooth texture. Add sour cream and icing sugar. Turn heat off. Whisk until smooth. Transfer to a different bowl and allow it to stand for approx 10mins. Room temp will thicken it and make it spreadable.
Spread chocolate glaze over cool cake evenly. Refrigerate overnight or allow chocolate to set before cutting. Slice and it’s ready to serve.