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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Ingredients:
3/4 cup hot black coffee |
1/2 cup cocoa |
1 1/4 cups sugar |
125 g butter |
3 eggs, separated |
1 teaspoon salt |
1 teaspoon vanilla |
1 teaspoon bicarbonate of soda |
1/2 cup sour cream |
2 cups plain flour (all-purpose) |
1/2 cup sugar, extra |
whipped cream |
125 g dark chocolate |
1/2 cup sour cream |
1 pinch salt |
2 tablespoons icing sugar (confectioners) |
Directions:
1. Stir hot coffee gradually into cocoa.
2. Combine 1 1/4 cups sugar with butter, egg yolks, salt, vanilla and half the cocoa mixture.
3. Beat until light and creamy.
4. Mix bicarbonate of soda and sour cream together.
5. To butter and sugar mix add sour cream and coffee-cocoa alternately with sifted flour.
6. Beat egg whites until soft peaks form, gradually add the 1/2 cup sugar, beat until the meringue stands in stiff peaks.
7. Fold into chocolate mixture.
8. Pour into a deep 23cm (9 inch) or 25cm (10 inch) greased and lined cake tin.
9. Bake in a moderate (180c/350f) oven 1-1 1/4 hours.
10. Cool completely, then split in 2 layers and fill with whipped cream.
11. Spread frosting in a thin layer over top and sides of cake.
12. Refrigerate until Sour Cream Frosting is firm.
13. SOUR CREAM FROSTING: Melt chocolate over hot water.
14. Remove from heat and cool slightly, then stir in sour cream and salt.
15. Add sifted icing sugar and beat until a spreading consistency.
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