Out of all the cakes in the whole wide world, chocolate cake is never my first choice of cake to chow down on. So why am I constantly baking it?
In this instance, I think it was the frosting that suckered me in.....white chocolate and sour cream....bet you agree with me huh?
This is not a light, fluffy cake.
Think of thick slabs of fudgy brownie smothered in a cooling, and if I can say, almost refreshing creamy frosting. It's rich, decadent and smooth and it was baked with love to celebrate a birthday.
Double Chocolate Layer Cake
(recipe has been adapted from an unknown source)
16cm 2 layered cake
250g dark cooking chocolate, chopped | 125g butter | 3 eggs | 1/4 cup sugar | 1/2 cup almond meal | 1/2 cup plain flour | 1/2 tsp baking power
filing: 200g white chocolate, chopped | 1/4 pouring cream | 1 cup sour cream
- Preheat the oven to 160 degrees (320F).
- For the frosting, place the white chocolate an cream in a saucepan over low heat and stir until the chocolate is melted and smooth. Allow to cool and then stir in the sour cream, cover and refrigerate until firm.
- For the cake, place the dark chocolate and butter into a saucepan over low heat and stir until the chocolate is melted and smooth. Allow to cool slightly.
- Place the eggs and sugar in the bowl of an electric mixer an beat until light and fluffy.
- In a separate bowl, mix together the almond meal, flour an baking power. Fold through the dark chocolate mixture and the fluffy eggs and pour the mixture into 2 x 16 cm round (greased) cake tins. Bake for 25 minutes then turn out onto a rack.
- Once cool, spread one layer with the white chocolate filling, top with the other cake and ice with the remaining filling.
Personally, I would double the quantity of the white chocolate frosting as the cake is quite rich and this cuts through that richness just perfectly.
Happy birthday Miss J!