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Decadent chocolate cake with cream cheese frosting
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Indulgent dark chocolate cake with creamy sour cream and rich muscovado sugar. Topped with decadent chocolate cream cheese frosting.
Ingredients:
  • 160g dark chocolate (70% cocoa), broken into pieces
  • 170g butter, at room temperature
  • 430g (2 cups) dark muscovado sugar
  • 2 tsp vanilla bean paste
  • 30g (1/4 cup) cocoa powder
  • 2.50 gm bicarbonate of soda
  • 130g sour cream
  • 30.00 gm boiling water
  • 225g (1 1/2 cups) plain flour
  • 125g cream cheese, at room temperature
  • 60g butter, at room temperature
  • 450g (3 cups) icing sugar mixture
  • 50g (1/2 cup) cocoa powder
  • 20.60 gm milk
Instructions:
  • Preheat the oven to 160C (fan forced at 140C). Grease a 22cm round cake pan with melted butter and line the base with baking paper.
  • Melt the chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, ensuring the bowl doesn’t touch the water. Remove from heat and let it cool slightly.
  • In a large bowl, blend butter and sugar with electric beaters until creamy. Mix in melted chocolate, eggs, vanilla until combined. Add cocoa powder, bicarb, sour cream, and boiling water, mix until combined. Stir in flour until smooth. Pour into pan, bake for 1 hour 15 minutes. Let cool in pan.
  • In a bowl, use electric beaters to whip together cream cheese and butter until smooth. Slowly mix in icing sugar, cocoa, and milk until creamy.
  • Transfer the cake onto a serving plate and generously swirl the frosting on top using the back of a tablespoon for a decorative finish.

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