This recipe was posted by cat in the Theraputic Cooking thread at Chicklit.
| 115 g | butter, at room temperature |
| 1 1/2 cups | brown sugar, packed |
| 3 | large eggs |
| 120 g | unsweetened chocolate, melted and slightly cooled |
| 1 teaspoon | vanilla |
| 2 cups | plain flour |
| 1 teaspoon | baking soda |
| 1 teaspoon | baking powder |
| 3/4 cup | Dutch-processed cocoa powder |
| 1/2 teaspoon | salt |
| 1 cup | milk |
| 3/4 cup | sour cream |
Beat butter and brown sugar until blended (it will still be a bit dry). Beat in eggs. Stir in melted chocolate and vanilla. In another bowl, sift and stir together dry ingredients: flour, baking soda, baking powder, cocoa powder and salt. In yet another bowl, mix milk and sour cream.
Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition until incorporated. Spread the batter in two buttered and lined 9-inch round cake pans. Bake at 180C until a wooden skewer comes out clean, about 30 minutes, then invert on a rack and cool completely.
When the cakes are completely cool, split each one in half. Fill and ice with whatever you like. Cat suggests spreading rasperry jam between each layer, then covering with cream-cheese icing and garnishing with fresh raspberries.
This recipe also makes good cupcakes - just bake the mixture in patty pans rather than cake pans, then ice with chocolate icing and top each one with half a glace cherry. Makes about 35 4-cm diameter cupcakes.
7 September 2003
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