Two things I have to say, my friends, just two things.
Homemade butter
and
Homemade sour cream
Those are the two awesomest ingredients that went into the awesomest chocolate cake.
It was hence, truly awesome.
Here's what you need:
1 cup plain floor
1 1/2 cups sugar (powdered or castor)
3/4 cups cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
3 eggs
1 cup butter (softened)
1/2 cup sour cream
Preheat oven to 180 C. Grease and flour the baking tin, I used a 19 inch round casserole dish.
Make sure that the ingredients are at room temperature. Combine the dry stuff. Beat the wet stuff. Alternate and fold in the dry and the wet stuff.
Confused?
Oh come on, you guys!
What I mean is: Alternate the egg mixture (eggs, butter) to the flour mixture (flour, sugar, baking powder and soda) and fold in gently to avoid lumps. Okay?
Seriously! *Mumble Mumble.*
Once the batter is nice and smooth, pour into the cake tin in two batches. 25 min each should do it. Add 5 more if not done. Use the toothpick method to check if cake is done. Insert and if there’s no batter sticking to it, it’s done. Allow to cool between the bakes.
You can have the rest of the batter, if you like. No one's looking.
Now, prepare the icing:
The Icing:
1/2 cup sour cream
1/2 cup butter
Semi sweet chocolate chips
Hershey’s chocolate syrup
2 tsp cocoa powder
2-3 tbsp sugar
Combine ingredients. Warm a little untill all is dissolved. Keep stirring and remove from flame. Cool. I put it in the refrigerator for a while and it thickened. Once the cake is cool enough, apply a thin layer of icing on the first cake. Use a plate to carefully flip the other cake on top. Pour remaining icing over the cake and use a spatula to even out the surface. Voila!
Allow the icing to set. I had to refrigerate it again for a few min. That’s it. Serve with some extra icing or chocolate sauce. Yum.
The icing will taste sweet, but it’s alright. It will taste just right with the cake.
Those are not my fingers, for your kind information.
