• 12servings
  • 120minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Pan paint

  2. 2 tbsp cocoa powder

  3. 2 tbsp butter , melted

  4. For cake

  5. 50 grams cocoa powder

  6. 150 grams dark chocolate , broken up

  7. 1 tsp instant coffee

  8. 180 ml boiling water

  9. 1 cup sour cream , at room temperature

  10. 200 grams cake flour

  11. 3 ml salt

  12. 1 tbsp baking powder

  13. 125 grams butter , at room temperature

  14. 125 ml canola oil

  15. 1 cup castor sugar

  16. 1 tbsp vanilla

  17. 5 extra large eggs

Instructions Jump to Ingredients ↑

  1. For baking tin:

  2. Mix cocoa and melted butter together. Using a pastry brush, paint inside of pan with mixture.

  3. Adjust oven rack to one rack below middle position and preheat oven to 180ºC.

  4. Place cocoa powder, chocolate, instant coffee and boiling water in a large ovenproof dish.

  5. Stir until chocolate has melted and mixture is well blended and smooth.

  6. Add sour cream, then beat well with an electric hand beater.

  7. Sift flour, salt and baking powder together and set aside.

  8. Beat butter and oil until well combined. Gradually add castor sugar and beat well.

  9. Add vanilla. Beat in eggs, one at a time, adding 1 Tbsp flour with each egg to prevent mixture from over curdling 8 Add one third of the flour and mix by hand using a spatula then follow with half the cocoa mixture, alternate in this fashion until you have used all the cocoa mixture and dry ingredients.

  10. Pour cake batter into prepared pan, tap pan 2-3 times on a work surface to expel all the air bubbles.

  11. Place cake on 2 layers of baking paper on a baking tray in oven (this evenly distributes the heat and stops the bottom from burning).

  12. Bake for 50 minutes to 1 hour or until an inserted skewer comes out clean and allow cake to cool in pan on a cooling rack for 10 minutes before turning it out. Allow to cool completely.

  13. Dust with icing sugar or cocoa powder.

  14. Serve as is or with whipped cream and berries.


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