Dark Chocolate Cake - Kraft Recipes Top
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Dark Chocolate Cake

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  • 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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