It was a cold and miserable ANZAC Day in Melbourne yesterday so chocolate velvet cake was in order! This recipe is from Women’s Weekly The Little Book of Chocolate which was free with this month’s magazine. It’s a quick and easy cake to make because you just place all the ingredients in the bowl and mix! We didn’t make the chocolate glaze but I have included the recipe anyway.
- 125g butter, softened
- 1 cup (220g) firmly packed brown sugar
- ½ cup (110g) castor sugar
- 3 eggs
- 2 cups (300g) plain flour
- 1/3 cup (25g) cocoa powder
- 1 teaspoon bicarbonate of soda
- 2/3 cup (160g) sour cream
- ½ cup (125m) water
- 100g dark chocolate, chopped coarsely
- 60g butter, chopped coarsely
- ½ cup (80g) pure icing sugar, sifted
- ¼ (60g) sour cream
1. Preheat oven to 180*C/160*C fan-force. Grease a deep 22cm x 32cm rectangular cake pan, line base and sides with baking paper, extending paper 5cm over sides. (I absolutely hate lining cake tins so I just ripped one large piece of Glad Bake and lined the tin – not as neat but does the job).
2. Place ingredients in a large bowl, beat with electric mixer on low speed until ingredients are combined. Increase speed to medium and beat for about 3 minutes or until mixture is smooth and pale in colour. Spread mixture in pan. (We used Dutch cocoa powder which is divine).
3. Bake cake for around 45 minutes. Stand cake in pan for 10 minutes before turning, top side up onto wire rack to cool.
4. To make the chocolate glaze, stir ingredients in a small saucepan over low heat until smooth. Cook, stirring for 2 minutes. Transfer to small bowl and cool for 10 minutes. Refrigerate for about 20 minutes until glaze is spreadable on the cooled cake.