Chocolate Cake Recipe
I’ve been craving chocolate lately so thought I’d take the opportunity with Easter coming up to make a chocolate cake recipe. I’m looking forward to Easter this year, we’re spending Good Friday together as a family and then Nick, Charlie and I will be jumping in the car and driving to a friends farm until Sunday night. What are your plans for Easter? Do you get together with your extended families on Easter Sunday?
This is an easy chocolate cake recipe, it’s a Nigella recipe and everything is put in the food processor and whizzed up before being poured into a lined cake tin. The icing has a few ingredients including chocolate, golden syrup and sour cream and is scrumptious. Easter for me is about Jesus dying on the cross on Good Friday and rising again on Easter Sunday, enjoying time with family and friends and indulging in all things chocolate. Have a safe, happy and peaceful Easter everyone.
Old Fashioned Chocolate Cake Recipe
Cake: 200g plain flour, 200g caster sugar, 1 tsp baking powder, ½ tsp bicarbonate of soda, 40 g cocoa powder, 175g soft unsalted butter, 2 large eggs, 2 tsp vanilla extract, 150m sour cream.
Icing: 75g unsalted butter, 175g dark chocolate (broken into small pieces), 300g icing sugar, 1 tablespoon golden syrup, 125ml sour cream, 1 tsp vanilla extract.
Have all the ingredients at room temperature and preheat the oven to 180°C. Grease and line a 20cm cake tin with baking paper.
Place all the cake ingredients into a food processor and process until you have a smooth thick batter. Pour into your prepared baking tin and place in the oven for about 40 minutes, start checking at about 30 minutes and bake until a skewer comes out clean. Cool the cake for 10 minutes before turning out on a cake rack to cool. Ice with chocolate icing and decorate with Easter eggs and praline.
Icing: Melt the chocolate and butter in a bowl over a pot about quarter filled with simmering water. Cool slightly, then add the golden syrup, sour cream and vanilla extract and stir with a rubber spatula. Finally sift in the icing sugar and mix together.
Praline: Heat 1/2 cup of caster sugar in a pan, stirring occasionally until golden brown, stir in whole hazelnuts and pour out onto a flat tin lined with baking paper. When hard cut it up with a knife and place in a mortar and pestle and pound to sprinkling consistency.