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Dark Chocolate Cake

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“This rich chocolate cake recipe is from The Australain Women's Weekly Cookbook, and is posted for a request.”
READY IN:
1hr 45mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir hot coffee gradually into cocoa.
  2. Combine 1 1/4 cups sugar with butter, egg yolks, salt, vanilla and half the cocoa mixture.
  3. Beat until light and creamy.
  4. Mix bicarbonate of soda and sour cream together.
  5. To butter and sugar mix add sour cream and coffee-cocoa alternately with sifted flour.
  6. Beat egg whites until soft peaks form, gradually add the 1/2 cup sugar, beat until the meringue stands in stiff peaks.
  7. Fold into chocolate mixture.
  8. Pour into a deep 23cm (9 inch) or 25cm (10 inch) greased and lined cake tin.
  9. Bake in a moderate (180c/350f) oven 1-1 1/4 hours.
  10. Cool completely, then split in 2 layers and fill with whipped cream.
  11. Spread frosting in a thin layer over top and sides of cake.
  12. Refrigerate until Sour Cream Frosting is firm.
  13. SOUR CREAM FROSTING: Melt chocolate over hot water.
  14. Remove from heat and cool slightly, then stir in sour cream and salt.
  15. Add sifted icing sugar and beat until a spreading consistency.

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