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Chocolate Soured Cream Cake

This is a lovely and versatile recipe that produces a cake that’s light with an icing that is rich and velvety. We love the fact that it is baked in 7-inch cake tins, just right for a small gathering. We recently had friends ’round for a Mexican-inspired dinner of Chunky Chilli Chicken Soup and cornbread, and to keep with the theme, we substituted Kahlua for the milk and added a dash of cinnamon. Perfection!!!

Chocolate Soured Cream Cake

4 oz. self-rising flour (scant cup)
1 tsp. baking powder
4 oz. caster sugar
2 eggs
4 oz. butter, softened (8 tbs.)
2 tbs. cocoa powder
1 tbs. milk
5 oz. semi-sweet chocolate
5 fl. oz.sour cream

Preheat the oven to 325°F and butter two 7-inch round cake pans.

Put the flour, baking powder, sugar, eggs, butter, cocoa powder, and milk in a mixing bowl and beat until smooth. Divide between the prepared pans and bake for 15-18 minutes, or until a cake tester comes out clean. Cool for 5 minutes in the pans, then turn onto a wire rack to cool completely.

For the icing, combine the chocolate and sour cream in the top of a double boiler or heat-proof bowl. Place over barely simmering water and stir gently until you have a creamy mixture. Remove from the heat and cool a bit. Spread half the icing over the bottom layer, top with the second layer and spread with the remaining icing. Leave plain or decorate with chopped toasted nuts, confectioner’s sugar, etc..

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