Sweet Like Chocolate

To-Die-For Chocolate Cake with Bittersweet Sour Cream Icing


Makes 2 9-inch Chocolate Cakes

  • 400g white sugar
  • 220g plain flour
  • 60g cocoa powder
  • 8g baking powder
  • pinch of salt
  • 2 eggs
  • 230ml whole milk
  • 120ml vegetable oil
  • 10ml vanilla essence
  • 230ml boiling water

For the Bittersweet Sour Cream Icing

  • 500g dark chocolate pieces
  • 450ml sour cream
  • 125g icing sugar
  • pinch of salt


  1. Preheat the oven to 175 degrees C. Grease and line two 9-inch round cake tins
  2. In a large bowl, stir together the sugar, flour, cocoa powder, baking powder and salt. Add the eggs, milk, oil and essence and mix together until well combined
  3. Stir in the boiling water. The batter will become quite thin
  4. Pour into the prepared pans and bake for 35 minutes until a cake tester inserted into the middle of the cakes comes out clean
  5. Cool the cakes in the pans for 10 minutes before removing and letting cool completely on a wire rack
  6. For the icing, melt the chocolate in a bowl over a pot of simmering water. Once melted, remove the bowl from the heat and stir in the sour cream until well combined
  7. Stir in the sugar and salt and let the frosting rest for about half an hour to thicken and cool completely before frosting

For the little knitted strawberries, I followed the pattern posted on Blog Natural Suburbia: http://www.naturalsuburbia.com/2012/05/strawberry-knitting-pattern-and-yarn.html






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