Wet mix:
- 100g soft butter
- 280g sugar
- 2 eggs
- 250ml cream, full fat
- 200ml sour cream
- 60ml milk or coffee or a mixture of the two
- 1/4 tsp salt
Dry mix:
- 75g good quality cocoa powder
- 170g flour
- 1 tsp baking powder
- 1/2 tsp baking soda
Prep:
- Mix together flour, cocoa, baking soda and baking powder.
- In a large bowl, whip butter and sugar until fluffy.
- Add in eggs and whip until smooth.
- Add in the two creams, milk or coffee, salt. Mix well.
- Sieve in the flour mixture while gently folding.
- Pour into a pan, 22-24 cm in diameter.
-
Bake in a preheated oven at 170dC for apx 45-60 minutes.
- The cake is ready when a skewer leaves with a few moist crumbs. Do not over bake!
This cake is very good served warm with ice cream, at room temp, or cold where it becomes fudgey.
You can top it with a ganache or whatever you fancy.
