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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.