Chocolate cake

A decadent chocolate cake – Ridge Times

For 8 to 10 people

You will need: 4 eggs, at room temperature; 1½ cups powdered sugar; 1 cup plain flour; ½ cup cocoa powder, sifted; 2 teaspoons of yeast; ¼ teaspoon of table salt; 110g unsalted butter, melted and cooled; 2 teaspoons of vanilla extract; 1 cup sour cream.

For the chocolate cream cheese frosting – 75g unsalted butter, softened; 375 g cream cheese, softened and chopped; 3 cups icing sugar, sifted; ½ cup cocoa powder, sifted; 150 g milk chocolate, melted and cooled.


Preheat the oven to 180°C. Lightly butter a 22 cm round cake tin (bottom measurement) and line it with non-stick baking paper.

Place the eggs and sugar in the bowl of an electric mixer and beat on high speed for 4 minutes or until thick and pale. Add the flour, cocoa, baking powder and salt and whisk to combine, don’t overdo it or it will make the dough tough. Add butter, sour cream and vanilla extract and whisk until smooth.

Pour the batter into the greased and lined pan and smooth the top. Bake for 45-50 minutes or until done when tested with a skewer. Let cool in pan for 10 minutes before transferring to a cooling rack. Unmold and let cool completely before frosting.

For the frosting, before you start, make sure the cream cheese and butter are at room temperature.

Place the butter, cream cheese, icing sugar and cocoa in the bowl of an electric mixer and beat over low heat until combined and smooth. Increase speed to high and beat for 5 minutes until light and fluffy. Add the chocolate and beat for another 2 minutes until well combined. Frost the cooled cake and serve or decorate with chocolate shavings and edible flowers.

While you’re stocking up on chocolate eggs, make sure you’re also stocking up on regular eggs, as not only are they a high-quality source of protein, but they’re also relatively inexpensive compared to other protein sources.

For more egg recipes, go to like @EGGcellentFood on Facebook and @EggcellentFoodSA on Instagram.

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