Decadent Chocolate Cake

Yes I know another cake recipe! But this is simply too good not to share and is definitely not your usual chocolate cake. This recipe was in the 50th issue of Frankie magazine and I couldn't resist trying it out because it sounded so unusual. A chocolate cake with no real chocolate, no butter, no milk and no eggs. Actually it would be a really good recipe for people who can't eat eggs or dairy. And then an extremely interesting sounding chocolate sour cream icing to go with it. I adapted the recipe slightly based on what I had in the cupboard and my preference for dutch cocoa over normal cocoa, and it tasted absolutely delicious. A warning: this cake is extremely addictive! Here is the recipe:


mmm this slightly skewiff pic reminds how good the icing was!

Cake Ingredients ~

  • 2 cups plain flour
  • 1 1/2 cups caster sugar
  • 1 cup dutch cocoa
  • 1 tsp cinnamon
  • 1 1/2 tsp bicarb soda
  • 3/4 cup desiccated coconut
  • 1 1/2 cups coffee cooled (I made 2 coffees in our pod machine)
  • 1 tsp vanilla bean paste
  • 3/4 light olive oil
  • 3 tbsp white vinegar

To Bake ~

  1. Preheat the oven to 180 deg C.
  2. Grease and line a 20cm square tin.
  3. Sift the flour, cinnamon, cocoa and bicarb soda into a large mixing bowl. Add the sugar and coconut, then stir to combine. 
  4. In a small bowl combine the coffee, vanilla and oil. Pour this into the dry mixture and beat to combine. Then add the vinegar and beat until the mixture has lightened in colour (this is easiest to do in a mix master). 
  5. Pour the mix into the pan and bake for ~45mins. It is ready when a skewer comes out clean. Cool in the pan for 5mins and then turn out onto a wire rack to cool.
  6. When cool, ice with chocolate sour cream icing (recipe below).

Icing Ingredients ~

  • 160g dark chocolate
  • 75g unsalted butter
  • 1/2 cup sour cream (use full fat!)
  • 1/2 tsp vanilla bean paste
  • 1 tbsp golden syrup (a generous tablespoon!)
  • 2 1/2 cups icing sugar, sifted

To Make ~

  1. Melt the chocolate and butter together (you can do this on the hot plate or in the microwave). 
  2. Allow the chocolate mixture to cool for 10-15mins and then stir in the sour cream, vanilla and golden syrup.
  3. When well combined add the icing sugar in 2 batches, beating well in between to make sure it is well combined and smooth. 
  4. Ice the cake and serve :) 

The end pieces were slightly crumbly but still delicious!
Note: this cake keeps very nicely in a sealed container for about 1 week.

This cake went very nicely with the lovely coffee that Nath made us which I just had to share a pic of because it looked so pretty! To make this you can buy coffee stencils and simply shake cocoa powder on them. Yum!


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