Thursday, January 17, 2013
Chocolate Frosted Cake
Makes one 20 cm round cake
225 gr salted butter/ margarine, at room temperature
300 gr caster sugar ( me : 250 gr)
4 eggs, separated
2 tsp vanilla extract
385 gr plain flour (i used Self Raising Flour : 360 gr, omit the baking powder)
2 tsp baking powder
1/4 tsp salt
250 ml milk
For the frosting :
150 gr plain chocolate
120 ml sour cream
1/4 tsp salt
1. Preheat the oven to 180 C. Line two 20 cm round cake tins with baking paper and grease the paper. Dust the tins with flour. Tap to remove any excess.
2. Cream the butter or margarine until soft. Gradually add the sugar and beat until light and fluffy. Beat the egg yolks, then add to the butter mixture with the vanilla extract.
3. Sift the flour. Set aside. Beat the egg whites with the salt until they form stiff peaks.
4. Fold the dry ingredients into the butter mixture in three batches, alternating with the milk. Add a dollop of the egg white to the batter and fold in to lighten the mixture. Fold in the remainder until just blended.
5. Spoon into cake tins and bake until the cakes pull away from the sides, about 30 min. Leave in the tins for 5 min, then turn out on to a wire rack to cool completely.
6. To make the frosting : melt the chocolate in the top of a double boiler or in a heatproof bowl over a pan of simmering water. When cool, stir in the sour cream and salt. Sandwich the layers with frosting, then spread on the top and side.
Source : 500 Cakes and Bakes by Martha Day