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Dark Chocolate Cake

Kraft Memeber Recipe
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Makes: 1 cake Total Time: 2 hr
Category: Desserts Sub Category: Cakes

what you need
  • 3/4 cup hot coffee
  • 1/2 cup cocoa
  • 1 1/4 cups sugar
  • 4oz. (110g) butter
  • 3 eggs, separated
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon bicarbonate of soda
  • 1/2 cup sour cream
  • 2 cups plain flour
  • 1/2 cup sugar, extra
  • Whipped cream
  • Plum and raspberry jam (optional)
  • Sour Cream Frosting:
  • 4 oz. (110g) dark chocolate
  • 1/2 cup sour cream
  • Pinch salt
  • 8 tsp. (4 dessertspoons) icing sugar
make it
Stir hot coffee gradually into cocoa. Leave to cool.

Combine 1 1/4 cups sugar with butter, egg yolks, salt, vanilla, and half the cocoa mixture. Beat until light and creamy.

Mix bicarbonate of soda and sour cream together. To butter and sugar mixture, add sour cream and cocoa-coffee alternately with sifted flour.

Beat egg whites until stiff, gradually add the 1/2 cup sugar, and beat until meringue stands in stiff peaks. Fold into chocolate mixture. Pour into 22cm (9 in.) or 25cm (10 in.) greased and paper-lined deep cake tin.

Bake in moderate oven 1 to 1 1/4 hours. Cool completely on cake cooler, then cut into 2 layers and join with whipped cream, and plum and raspberry jam (optional). Spread frosting in a thin layer over top and sides of cake, decorate with walnut halves and cherries if desired.

Refrigerate until Sour Cream Frosting is firm.

Sour Cream Frosting:
Melt chopped chocolate over hot water. Remove from heat, allow to cool slightly, and then stir in sour cream and salt. Add sifted icing sugar and beat until a spreading consistency.
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