Ingredients
Units
Scale
1 cup butter
1/3 cup cocoa powder
1 cup water
1 teaspoon salt
2 cups plain flour
1 3/4 cups caster sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
FROSTING / ICING
175g butter, softened
1/2 cup cocoa powder
3 3/4 cup icing sugar
3/4 cup sour cream
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180ºC, and prepare a cake tin by lining it with baking paper.
- Into a small saucepan, place the butter, cocoa powder, salt, and water. Cook over medium heat until just combined. Remove from the heat and set aside.
- Place the flour, sugar, and baking soda into a bowl and stir to combine. Add the melted butter, and whisk until combined. Add the eggs, and again whisk until combined. Lastly, add in the sour cream and vanilla and whisk until smooth.
- Place the mixture into the prepared tin, and bake for 45-50 minutes, or until the cake is cooked through {test with a skewer, insert into the centre of the cake and if it comes out clean, it’s cooked!}.
- To make the icing, place all of the ingredients into a bowl or mixer and beat for 1 minute, until nice and smooth. Ice/frost your cake once cooled.