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Chocolate Cake | Mexi-Cocoa Recipe

Chocolate Cake | Mexi-Cocoa Recipe
June 18, 2015 Kingdom & Sparrow
Cake

Method

  1. Preheat the oven to gas mark 4/180°C/350ºF, and line a 23cm / 9 inch tin with butter.
  2. Pour the Mexi-Cocoa into a large wide saucepan, add the butter and heat until melted, then whisk in the cocoa and sugar.
  3. Beat the sour cream with the eggs and vanilla and then pour into the pan, before whisking in the flour and bicarbonate of soda.
  4. Pour the cake batter into the tin and bake for 45 minutes to an hour. Leave to cool.
  5. For the icing – lightly whip the cream cheese until smooth, sieve the icing sugar over the cream cheese and then beat them both together.
  6. Add the cream and beat again until it reaches a spreadable consistency.
  7. Ice the top of the cake with a spatula.

Ingredients

  • 250ml Mexico-Cocoa
  • 250g unsalted butter
  • 75g cocoa powder
  • 400g caster sugar
  • 142ml sour cream
  • 2 large eggs
  • 1 tbl vanilla extract
  • 275g plain flour
  • 2½ tsp bicarbonate of soda
  • 300g cream cheese
  • 150g icing sugar
  • 125 ml double cream (or whipping cream)

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