There is always a good reason to have cake especially when it's a chocolate cake !

Below is a very simple recipe.

Total Time:1 hour
Preparation time:25 min
Cooking time:35 min
Yield: two 10-inch cakes

 

Ingredients
  • Vegetable oil, Butter or cooking spray
  • 1 cup unsweetened cocoa powder
  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract

 

Directions
  • Preheat the oven to 350 degrees F.
  • Brush the two cake pan sides with butter or cooking spray and coat the bottoms with parchment paper.
  • Beat the cocoa powder with 1 1/2 cups of boiling water in until smooth & set aside.
  • Mix the flour, sugar, baking powder, baking soda and salt in a large bowl through whisking until the mixture becomes consistent.
  • Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, for about 1 minute then another minute on low speed.
  • During mixing add the Cocoa mixture until you get a thin batter. (keep cleaning the sides of the bowl of mixture)
  • Divide the batter between the 2 pans and let the batter settle for a minute.
  • Bake between 35-45 minutes maximum or until a toothpick inserted into the middle comes out clean.
  • Let cool 10-15 minutes, then turn the cakes out onto the trays to cool completely.
  • You can have the cakes plain with your afternoon tea or have a scoop of ice-cream on the side or you can try the below frosting recipe :)

 

Frosting (optional)

 

Ingredients
  • 2 1/4 cups of sifted powder sugar
  • 1/4 cup cocoa powder
  • a grain of salt (preferably coarse)
  • 3/4 cups (170 grams) cream cheese (room temperature)
  • 1 1/2 sticks unsalted butter (room temperature)
  • 1 cup (255 grams) bittersweet chocolate melted and cooled
  • 3/4 cup sour cream

 

Directions
  • Mix together in a sieve the sugar, cocoa, and salt.
  • Beat cream cheese with butter on medium-high speed until smooth.
  • Lower the speed to and gradually add the cocoa mixture and beat until combined.
  • Add the sour cream then slowly & steadily pour the chocolate, then again beat until combined and homogenous.
  • This frosting can be refrigerated up to 5 days, once you want to use bring to room temperature and beat before using.

 

For decoration, you can add strawberries or raspberries...

Enjoyyyyy....

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