Sarah’s Chocolate Cake

  • Sarah’s Chocolate Cake
Ranked: 103rd

Rated 4.93 out of 5 based on 7 votes

Ingredients

  • 2 cups plain flour
  • 1 1/4 tspn bicarbonate soda
  • 1 tspn salt
  • 1/4 tspn baking powder
  • 1 cup boiling water
  • 2/3 cups cocoa powder
  • 170 g butter, at room temperature
  • 1 1/2 cup caster sugar
  • 2 x eggs
  • 1 tspn vanilla essence
  • 250 g dark chocolate, chopped (for frosting)
  • 250 g butter, softened (for frosting)
  • 1/2 cup pure icing sugar, sifted (for frosting)
  • 2/3 cups sour cream (for frosting)
  • 1/4 tspn salt (for frosting)
  • 200 g dark chocolate, chopped (for ganache)
  • 100 g unsalted butter, chopped (for ganache)

Method

1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 20cmx9cm (high) spring form cake pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt. Set aside.
3. Mix hot water and cocoa powder in a heatproof bowl until dissolved. Set aside for 5 minutes to cool.
4. Using an electric mixer, beat butter for 30 seconds and then gradually add sugar. Beat for 2 minutes.
5. Add eggs one at a time and then beat in the vanilla until fluffy. Gradually add the flour mixture and cocoa mixture in three parts until just blended.
6. Pour the mixture into the prepared pan and bake for 1 hour and 20 minutes or until a skewer inserted comes out clean. Cool cake for 20 minutes. Turn cake onto a wire rack, top-side up. Cool completely.
7.To make the frosting: Melt chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir occasionally until melted. Cool for 5 minutes. Using an electric mixer, beat butter, sugar and salt until light and fluffy. Gradually beat in chocolate, then sour cream, beating until well combined.
8. Cut cake into 3 even layers. Place base on a serving plate. Spread with 1/2 of the frosting. Repeat with the second layer. Refrigerate while preparing the chocolate ganache.
9.To make the chocolate ganache: Melt chocolate in a heatproof bowl over simmering water (again, don’t let the bowl touch the water). Gradually add butter and stir until smooth. Set aside for 5 minutes to cool. Drizzle over the cake and decorate with pomegranate seeds and cherries. Serve immediately.

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  • Beautiful cake! I’ll be making this soon.

    Reply

    by Peggy Calhoun on 06/02/2014, 11:33
    Peggy Calhoun
    • I gave a 5 star but 4 1/2 stars showed up? Sorry, I wanted 5 stars!

      Reply

      by Peggy Calhoun on 06/02/2014, 11:36
      Peggy Calhoun
      • Thank you, Peggy! I will ask Sally to fix this problem. xx

        Reply

        by Sarah Lewis on 06/02/2014, 11:43
        Sarah Lewis
  • Sarah, this looks amazing! I wish I could bake when i see pictures like this… but then I remember all the times my cakes have failed haha

    Reply

    by Matt Cook on 06/02/2014, 12:49
    Matt Cook
    • Thank you, Matt. May be this one will work for you. :)

      Reply

      by Sarah Lewis on 08/02/2014, 09:26
      Sarah Lewis
  • Mouthwatering,cake Sarah.

    Reply

    by ANNA LINHART on 07/02/2014, 13:03
    ANNA LINHART
    • Thanks, Anna. :)

      Reply

      by Sarah Lewis on 08/02/2014, 09:31
      Sarah Lewis
  • Oh my gosh! Nigella eat your heart out. Delicious.

    Reply

    by Sally Killoran on 07/02/2014, 21:36
    Sally Killoran
    • Thank you, Sally. I’ve developed this recipe over the past year and finally have it how I want it.

      Reply

      by Sarah Lewis on 08/02/2014, 09:31
      Sarah Lewis
  • Wow. Beautiful! That ganache is absolutely perfect. I love the use of pomegranate too.

    Reply

    by Kristy Leigh on 08/02/2014, 12:15
    Kristy Leigh
    • Thank you, Kristy.

      Reply

      by Sarah Lewis on 09/02/2014, 08:13
      Sarah Lewis
  • Beautiful cake Sarah……..Naughty, but nice!

    Reply

    by Carole DeMaria on 19/02/2014, 13:12
    Carole DeMaria
    • Thank you, Carole. :)

      Reply

      by Sarah Lewis on 19/02/2014, 14:38
      Sarah Lewis