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Chocolate Cake
By Trish Rapley - 9th June 2024
​Servings 8 - 12
This heavenly layered chocolate cake is a rich and indulgent recipe, loved for its moist texture and deep, chocolatey layers.
It's layered with creamy frosting or ganache, it offers a delightful balance of sweetness and decadence. Perfect for celebrations or a simple treat, this classic cake is loved by many and can be customized with various toppings or fillings.
Whether enjoyed on its own or paired with a scoop of ice cream or whipped cream, chocolate cake is a timeless favourite that never disappoints.
​Ingredients:
1 ¾ cup all-purpose flour
â…” cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 cup granulated sugar
½ cup packed light brown sugar
¾ teaspoon salt
2 large eggs
½ cup vegetable oil
¾ cup sour cream
1 teaspoon pure vanilla extract
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For the Frosting:
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220g dark chocolate, finely chopped
¾ cup thickened cream
2 tablespoons corn syrup
2 tablespoons cocoa powder
â…“ cup sour cream
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NOTES
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Recipe perfection takes a long time but after a few good attempts, you'll be set!
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​With the frosting stop whisking if it starts to look matte and thick - just whip a few times but it should still stay glossy. It will firm up as you spread it!
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I use 8" cake tins but of course, if you prefer larger or smaller cakes, even higher cakes just adjust as you feel necessary. You could increase the layers from 2 to 3 in a smaller cake tin.
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My recipes are designed for individuality so feel free to adjust the ingredients and method as you feel you need to!​​​​​​
Method:
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Preheat oven to 175°C
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Lightly grease and flour two 8-inch round cake pans and line the base with rounds of parchment paper.
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Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
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Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well.
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Pour into the bowl with the dry ingredients and mix with an electric handheld mixer on medium-low until blended. It will be thick and somewhat dry.
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Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the centre comes out clean.
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Transfer pans to a wire rack and let cool for 15 mins before inverting the cakes onto the rack to cool completely.
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While the cakes are cooling, prepare the frosting.
For the Frosting:
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Finely chop the chocolate and place it in a heatproof bowl.
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Combine cream and corn syrup in a small saucepan over low heat bring it to a gentle boil. Once it reaches a boil, immediately remove it from the heat and pour it over the chopped chocolate.
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Cover the bowl and let stand for 2 minutes. Then, stir until smooth and glossy.
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Sift in cocoa powder, add sour cream and whisk it through gently. Do not beat because incorporating air will cause the ganache to split.
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Place the bowl in the fridge for about 20 minutes until thickened. Do not leave it in much longer or it will set up firm. If it is still really runny, then place it back in the fridge for another 5 minutes.
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Once thick like warm pudding, beat with a whisk until thick and lightened a bit. Use the frosting immediately. Use an offset spatula to spread it over cooled cake layers right away and avoid spreading around too much which will make it stiffen up.​
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Assemble Cake:
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Once cakes are cooled, place one cake layer on a serving plate.
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Use a large offset spatula to spread about ¾ cup of frosting over the top, spreading it out to the edges.
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Place the other cake layer on top so it aligns with the sides of the bottom layer.
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Cover the entire cake with frosting and use the offset spatula to even out the sides. ​​​​​​​​​​​​​