1c cocoa
1c boiling water
1c softened butter (225g)
2.5c sugar
4 eggs
2tsp vanilla
3c flour
2tsp baking soda
1/2tsp baking powder
1/2tsp salt
1c sour cream
Preheat oven to 180deg C
- Dissolve cocoa in the hot water and set aside to cool.
- Cream butter and sugar until light and fluffy. USE A BIG BOWL. This is alot of ingredients, and a big cake.
- Add eggs one at a time, mix well after each.
- Add vanilla.
- Combine flour, baking soda, baking powder and salt in a separate bowl.
- Alternate adding flour mixture and sour cream to the butter/sugar bowl.
- Lastly add cocoa mixture and combine. Is your mixing bowl overflowing yet?
- Bake in 9inch round cake tin, but I used two loaf tins because I only have a small cake tin and I had a sneaking suspicion this mixture was going to be too big.
- Bake for 30-35 mins until you insert a knife and it comes out dry. Be careful not to overcook as rumour has it this cake can dry out easily.
- Cool for 10 mins then turn out onto a cooling rack.
This was terrible. It was dry. I don't know if that's because I had it in the oven for closer to an hour because it wouldn't cook, and if this was because there was two of them? It literally had a cake crust on it. I refused to take it to work for my work-mates (the original destination for the cakes) so they will be going to the ducks or more likely the rubbish bin. Such a shame, because I know people who have had major success baking with sour cream.
