I was having a few friends over for an afternoon tea party one day, and already, I knew what I was baking that morning.
I stumbled upon this chocolate cake recipe from The Little Teochew (adapted from domestic goddess, Nigella Lawson) not too long ago, and was already immediately on my next (to bake) list. So not surprisingly, sour cream was on my shopping list on our next expedition out to the shops. The allure of simple, old fashioned chocolate cake was far too great, especially if you're a pregnant chocoholic.
Adapted from Nigella's Feast
FOR THE ICING:
3. Now all you have to do is put all the cake ingredients – flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream – into a food processor
5. Spread into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes - 40 minutes.
The steps that I omitted:
11. Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
12. Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
13. Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
On my first attempt (oh yes, I've made this cake more than a handful of times since!) of making the chocolate ganache, I am shameful to admit that I did used up a mish mash of whatever leftover chocolate I have in the pantry: dark, milk and even white! To say the least, the outcome was a vicious, sweet, oh yes very VERY sweet chocolate icing. I had my guests almost in a sugar fit, if there's such a thing. But yes, we were very high from sugar. And because of that, I decided not to use too much of the icing sugar an hence a slightly runny icing. The glistening chocolate ganache slid onto the cake and like molten lava, dangerously flooded the entire cake plate.
We then mopped it up with more sugar! Lachy dotted the entire cake with marshmallows! The result: mind blowing sugar high!
Nevertheless, the cake was amazingly moist, the texture is soft and fluffy and the unadultered rich chocolate flavour was just to-die-for!
I baked it once again...
And this one is a double-layered smooth (almost!) frosted chocolate cake for my brother, my nephew and my niece's birthday. Happy Birthday three of you!
Oh yes, for the subsequent chocolate frosting, I used dark chocolate with 70% cocoa content, and substituted 50g of icing sugar with cocoa powder. Mmmmm...... I'm thinking of an excuse to bake it again. Cake anyone?