One-pot Chocolate Cake with Sour Cream and Chocolate Frosting
Photography Josh Griggs.
Who doesn’t love a recipe with only one pot to clean up? This is the perfect cake to sling in the picnic basket or take away for the weekend as the chocolate frosting sets firmly and the cake has a fabulous dense texture.
INGREDIENTS
75 grams Westgold butter
1/3 cup cocoa
1/3 cup rice bran oil
2/3 cup ginger beer
1 cup caster sugar
100 grams dark chocolate (72% cocoa), chopped
1 large egg, size 7
1 teaspoon vanilla extract
1¼ cups plain flour
2 teaspoons baking powder
⅓ cup sour cream
Frosting
150 grams dark chocolate (72% cocoa), chopped, melted
¾ cup sour cream, at room temperature
METHOD
Equipment: Grease a 20cm springform cake tin and line the base and sides with baking paper.
Preheat the oven to 150°C regular bake.
Put the butter, cocoa, oil and ginger beer in a medium/large saucepan over a medium heat. Bring to the boil, stirring constantly, then take off the heat. Add the sugar and chocolate and stir until smooth and the sugar has melted. Set aside to cool.
Whisk the egg and vanilla into the chocolate mixture until glossy. Fold in the combined flour and baking powder and finally the sour cream.
Pour into the tin and bake for about 30-35 minutes, or until a skewer inserted into the centre comes out with a few damp crumbs attached. Leave to cool in the tin then turn out onto
a serving plate.
Frosting: Stir the just warm melted chocolate and sour cream together. Pile on top of the cake and swirl with the back of a spoon.
Makes 1 cake
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.