Ingredients
Cake
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1 cup (250ml) sour cream
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1/3 cup (80ml) water
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2 tsp Queen Organic Vanilla Essence
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1 ½ cups (225g) plain flour
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¾ cup (95g) cocoa powder
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1 ½ tsp baking powder
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¾ tsp baking soda
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Pinch of salt
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230g unsalted butter, softened
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1 ⅓ cups (295g) firmly packed brown sugar
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3 large eggs
Chocolate Buttercream
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250g unsalted butter, softened
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3 cups (450g) icing sugar
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½ cup (60g) cocoa powder
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¼ cup (60ml) full cream milk
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2 tsp Queen Concentrated Vanilla Extract
Method - Cake
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1
Preheat oven to 170°C (fan forced). Grease and line two 20cm round cake tins with baking paper.
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2
Combine sour cream, water and Vanilla Extract in a jug, mix well. Combine flour, cocoa powder, baking powder, baking soda and salt. Set aside.
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3
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar for 5 minutes until pale and creamy. Beat in eggs one at a time, mixing well in between.
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4
Add half of flour mixture to butter mixture, mix well then add half of sour cream mixture, mixing in between. Repeat with remaining mixture and mix until well combined.
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5
Transfer batter to prepared tins and bake for 35-40 minutes until an inserted skewer comes out clean. Once cooked, allow to cool in tins for 10 minutes before inverting onto a wire rack to cool completely.
Method - Chocolate Buttercream
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1
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until lightened in colour, about 3 minutes.
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2
Add icing sugar, cocoa and milk and mix on low until just incorporated. Beat on high for 5 minutes until light and fluffy. Add Vanilla Extract and mix to incorporate.
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3
Spread half the buttercream over the first layer of cake, then top with the second layer. Spread remaining buttercream on top of cake.
Comments & Reviews
Thanks
Katukwire
Hi, I only have 60g eggs which are labelled ‘large’, will they be too big for the cupcake version of this recipe please? Oh, and btw, I’ve been searching for the perfect chocolate cupcake recipe for ages and this one sounds perfect thank you.😊
Lorraine
Hi, I only have 60g eggs which are labelled ‘large’, will they be too big for this recipe if I’m making it as cupcakes please? BTW, I’m so grateful that I found the Queen website and joined the mailing club. I’m an ‘old woman’ and not on any social media, so really do enjoy receiving your recipes and baking hints. Thank you💖
Lorraine
awesome
Johannes
I made this for my partner’s birthday. Hands down best chocolate cake I’ve made in ages. Thank you
Rosalia
It lives up to its name, hey!
Queen
Would this recipe work in an 11 x 7 inch slice tin or to much mixture.
Pat
Pat
Hi Pat, the recipe will likely make a little too much mixture for this tin size.
Queen
Amazing
Joanne
Cut your calories and save your teeth. Use Queens Sugar Free maple syrup instead of sugar but only us half the qty of maple syrup
Ali
Made this cake (4 X 20cm layers) for my niece’s party, turned out lovely and moist, went really well with the buttercream. I used the classic buttercream recipe. Thank you!
Hannah
Can I use a 25cm square baking tin for this recipe?
Shirley
Hi Shirley! Yes, you absolutely can! Happy Baking
Queen
Made the cupcake recipe. Batter was very thick and needed alot of milk and once cooked didn’t look as moist as the picture. Overall the cupcakes and icing tasted great!
Elise
Hi, I want to make this cake but I only have 15cm 23cm 26 and 3 cm ones can I bake it in one of these instead.thank you
Carrie
can i replace yogurt with full cream milk ?
Meera
Hi Meera! We haven’t tried, but we don’t see why it would not work! Let us know how it goes!
Queen
Could I replace the flour with gluten-free?
Rebecca
Hi Rebecca – Absolutely, we’ve done this a number of times with great success!
Queen
Will this cake still come out well if in a smaller tin ? It will probably be an 8inch thanks Veronica
Veronica
Hi Veronica, 8 inc (20.3 cms) is what we use and works perfectly! Happy Baking!
Queen
Can u freeze this cake
Narelle
Hi Narelle, you can freeze this cake once is fully baked.
Queen
I agree with Carrol about not rising as much as I thought. But I love the recipe and will bake it again.
Vivienne
May I know if glycerine and shortening are necessary to make best buttercream and icing frosting? Thanks.
CLEOFE
Hi Cleofe! In this case, those ingredients are not needed!
Queen
The cake didn’t rise as much as I thought it would, next time I will use different size pans. Apart from that the flavour was great 👍. The buttercream was fantastic, the best I’ve had in a long time, not too sweet like some others. Will make again
Carrol
Hi Carrol, very interesting – this cake should have a decent rise, did you use a 20cm tin?
Queen