400g Plain flour
250g Golden castor sugar
100g Light muscavado sugar
50g Cocoa powder
2 tsp baking powder
1tsp bicarbonate of soda
half tsp salt
3 eggs (beaten)
150ml tub of sour cream
3 tsp vanilla extract
175g unsalted butter (melted)
125ml corn oil
300ml cold water
- Preheat the oven to 180c.
- Butter two 8in cake tins and line them with greaseproof paper (this is my least favourite part of baking but so worth it).
- Place all the dry ingredients in the mixing bowl of a stand mixer (sugars, flour, baking powder, bicarb, cocoa, salt) and mix (by hand) until they are well combined.
- Melt the butter in a microwave in 10 second bursts and stir to melt completely, avoid overheating it.
- In a large jug whisk the melted butter with the oil and then add the cold water, continue to whisk, then add to the dry ingredients in the free-standing mixer while mixing at a slow speed.
- Leave to mix until smooth and in a separate jug or bowl mix the beaten eggs, vanilla extract and sour cream.
- Add the cream mixture to the mixing bowl and continue to mix slowly until smooth.
- Split the mixture between the two tins and bake for about 55 minutes or until a cake tester comes out clean.
- Cool the cakes on wire racks before icing.
I tend to cover my chocolate cakes with Vanilla Frosting and fondant icing.
For other standard recipes click here.