Ok I love this chocolate cake. I got the recipe from Nigella Lawson. I was kinda doubtful at first. It uses fricking sour cream. But since I never really tried to do a chocolate cake from scratch and I really cannot be bothered to do an elaborate one, this recipe is heaven sent.
- Butter for greasing baking pans
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup best-quality cocoa powder
- 6 ounces (1 1/2 sticks) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla
- 3/8 cup sour cream, at room temperature
heat oven to 350 degrees. Butter sides of two 8-inch cake pans and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
The cake is a bit hard.Kinda like a pound cake. Not too sure what I should do to make it more fluffier. My guess is as good as yours.But it’s nice netherless. The intensity of the chocolate is quite good.
For decorating the cake,I just used chocolate ganache and buttercream.
Enjoy.
