Ingredients
- For the cake:
- 40 g (1 1/2 oz) dark chocolate, chopped
- 30 g (3/8 cup) cocoa powder (plus extra for the tin)
- 120 ml (1/2 cup) hot strong coffee
- 70 g (5/8 cup) gluten free flour (or plain flour)
- 30 g (1/3 cup) ground almonds
- 1/2 teaspoon bicarbonate of soda/baking soda
- 1/2 teaspoon sea salt
- 180 g (1 cup) dark brown soft sugar
- 30 ml (2 tablespoons) extra virgin olive oil
- 1 1/2 tablespoons sour cream
- 1 egg
- 1/2 teaspoon vanilla extract
- For the frosting:
- 150 g (6oz) dark chocolate, chopped
- 150 g (6oz) milk chocolate, chopped
- 225 g (1 cup) sour cream
- A generous pinch of salt
- Edible gold and silver stars, optional
- See more at: http://www.londonbakes.com/2013/06/chocolate-sour-cream-cake.html#sthash.r6OgFGJf.dpuf
Preparation
Step 1
Preheat the oven to 180C/350F. Grease four 7-inch round cake tins with butter and dust with cocoa powder.
Combine the chocolate, cocoa powder and hot coffee in a small bowl and gently stir until the chocolate has melted and the cocoa is dissolved. Set aside to cool to room temperature.
In a separate bowl, lightly whisk together the flour, almonds, bicarbonate of soda/baking soda and salt.
Whisk the melted chocolate together with the sugar, olive oil, sour cream, egg and vanilla for a couple of minutes until the mixture is smooth. Add the dry ingredients a third at at time, lightly whisking between each addition until the flour is just incorporated.
Pour the batter into the cake tins and bake for about 15 minutes until firm to the touch and a toothpick comes out clean if inserted in the middle. Leave to cool for 10 minutes in the tin before turning out onto a wire rack.
When the cakes are cool, wrap them up in cling film and chill in the fridge for an hour or two. This will make frosting the cake so much easier and much less infuriating.
When the cakes are chilled, make the frosting by melting together the dark and milk chocolate in a bowl over a pan of simmering water. When the chocolate has melted, take it off the heat and beat in the sour cream and salt until smooth. Allow the frosting to cool until room temperature before trying to frost the cake.