Decadent Chocolate Cake
A community recipe by chilipepperNot tested or verified by Nigella.com
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Preheat oven to 180°C. Line two 9 inch cake pans. Beat butter and sugar till light and creamy. Add eggs one at a time. Add vanilla. Sift dry ingredients together and add. Add sour cream and coffee. Pour into cake pans and bake for 30-40 min. Cool cakes and remove from tins. Place one layer on serving plate add choc mouse filling. Place second layer on top and cover with choc ganache.
Melt chocolate and 1/4 cup cream in saucepan or microwave. Stir until smooth. Cool. Add whipped cream and refrigerate for 20 mins.
Melt chocolate and cream in saucepan or microwave. Stir until smooth. Cool Spread over cake
Introduction
Definitely a treat! Rich, dark and chocolately with a hint of coffee. Got the recipe from the March/April issue of the Foodtown magazine.
Ingredients
Serves: 0
For the Cake
- 4 ounces unsalted butter
- 3 medium eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups flour
- ¾ cup unsweetened cocoa
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup strong coffee
- 1 cup light sour cream
For the Chocolate Mousse Filling
- 4 ounces bittersweet chocolate
- ¼ cup cream
- ¼ cup whipped cream
For the Chocolate Ganache
- 7 ounces bittersweet chocolate
- ½ cup cream
Method
Decadent Chocolate Cake is a community recipe submitted by chilipepper and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Cake :
Chocolate Mousse Filling
Chocolate Ganache
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