‘All the world is birthday cake, so take a piece, but not too much’, a photo by .•۫◦۪°•OhSoBoHo•۫◦۪°• on Flickr.
A birthday wouldn’t be a birthday without a cake! So this year for my 28th birthday I decided to make a cake using a wonderful recipe that I adapted from a Mary Engelbreit book I bought in the Goodwill Store for $3! I hadn’t made a cake like this before, or anything Mary Engelbreit for that matter (I recognised her name from her sweet illustrations) It turned out scrumptious and was really easy to make! I will definately make this again and again in the future, perhaps with a different frosting or an extra layer…O_O!
I used my best ingredients for this like a really good vanilla extract, Ghirardelli chocolate baking chips and my favourite baking cocoa Schaffen Berger and oh boy it was totally worth it. The richness and chocolatey heaven of this cake is any chocolate lovers dream.
Serves 8 — 10
For the cakes
185 g / 1 2/3 cups cup of plain flour
75 g / 2/3 cup of unsweetened cocoa powder – preferably Dutch processed cocoa powder
1 1/2 tspn baking powder
1/4 tspn salt
1/2 tspn baking soda
175 g / 3/4 cup ( 1 1/2 stick) unsalted butter (at room temperature)
340 g / 1 1/2 cup sugar
3 large freerange eggs at room temperature
1 1/2 tspn vanilla extract
330 g / 1 1/3 cups of sour cream
Two mixing bowls,whisk,spatula,wooden spoon(s), sieve, hand mixer (if possible) two 9-inch round cake tins
*Preheat the oven to 180°C / 350°F / Gas mark 4
Grease and flour the two 9 inch round cake tins
In a mixing bowl whisk together the flour, cocoa, baking powder, baking soda and salt
In another mixing bowl, ‘cream’ the butter and sugar until light and fluffy. (If using an electric mixer use a low speed)
Add the eggs one at a time, beating well after each addition followed by the vanilla extract.
Next add half of the flour and all of the sour cream. Continue blending everything well ( or beating on a low speed) and then add the remaining flour.
Pour the batter in the prepared tins and smooth the tops with the back of a spoon.
Bake the layers for approx 30mins or until a toothpick inserted into the centre comes out clean. Let cool on a wire rack for 10 mins before removing from the tins. Let cool completely on the racks while you prepare the frosting. (It is important for the cakes to be cooled before frosting as heat would just cause your frosting to melt)
For the Sour Cream Fudge frosting ( makes 2 1/4 cups )
10 oz semisweet or bittersweet chocolate pieces or coarsely chopped
330 g / 1 1/3 cups of sour cream
A heatproof bowl, saucepan, mixing bowl, wooden spoon and icing spatula
Over a medium heat melt the chocolate in a heat proof bowl placed on a saucepan of water. Stirring occasionally until smooth.
Meanwhile in a bowl combine the sour cream and vanilla extract. Next gradually combine the chocolate and sour cream until smooth and shiny (If using an electric mixer use a medium setting)
Let stand for approx 20- 30 mins until room temperature and slightly thickened stirring once or twice.
Before you begin, remember to brush away loose crumbs. Spread a layer of frosting over the first cake layer evenly but without reaching the edge as the weight of the top cake layer will do that for you once you centre it on top. Continue to spread the frosting smoothly using the icing spatula over the top of the cake and all around the sides. Finish by topping with chocolate sprinkles and last but not least enjoy!