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