Chocolate soured cream cake recipe

1. Heat the oven to 170°C. Sift the flours, cocoa powder, bicarbonate of soda and baking powder in a large bowl.

2. In a large jug, whisk together the eggs, maple syrup, milk and coconut oil until combined. Slowly pour and whisk this into the dry ingredients, until you have a smooth batter.

3. Divide the mix between the cake tins and bake for 25 mins, or until a toothpick comes out clean when inserted int the centre. Leave to cook in the tins for 10 mins before turning out and leaving to cool fully on a wire rack.

4. For the soured cream frosting, melt the chocolate in the microwave, and then whisk in the soured cream and vanilla until smooth and glossy.

5. To assemble, place one layer of the sponge on a serving plate, add a quarter of the frosting and smooth the edges with a palette knife. Repeat for the second layer and top with the final sponge. Using the remaining frosting, coat the top and the sides of the cake. To finish, sprinkle over a pinch of sea-salt flakes.

TIP: Warm the soured cream slightly so the frosting doesn’t set too quickly.

Chocolate soured cream cake recipe

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Serves: 12

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 100 g plain flour
• 100 g rye flour
• 60 g cocoa powder
• 11⁄4 tsp bicarbonate of soda
• 11⁄4 tsp baking powder
• 3 eggs
• 185 g maple syrup
• 180 ml milk
• 75 ml coconut oil, melted
• For the soured cream frosting:
• 300 g dark chocolate
• 300 g soured cream
• 1 tsp vanilla extract
• Sea-salt flakes, to garnish
• You will need:
• 3 x 15 cm round cake tins, greased and lined with parchment

Instructions

1. Heat the oven to 170°C. Sift the flours, cocoa powder, bicarbonate of soda and baking powder in a large bowl.

2. In a large jug, whisk together the eggs, maple syrup, milk and coconut oil until combined. Slowly pour and whisk this into the dry ingredients, until you have a smooth batter.

3. Divide the mix between the cake tins and bake for 25 mins, or until a toothpick comes out clean when inserted int the centre. Leave to cook in the tins for 10 mins before turning out and leaving to cool fully on a wire rack.

4. For the soured cream frosting, melt the chocolate in the microwave, and then whisk in the soured cream and vanilla until smooth and glossy.

5. To assemble, place one layer of the sponge on a serving plate, add a quarter of the frosting and smooth the edges with a palette knife. Repeat for the second layer and top with the final sponge. Using the remaining frosting, coat the top and the sides of the cake. To finish, sprinkle over a pinch of sea-salt flakes.

Notes

Serves 12• Ready in 45 min, plus cooling

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