CHOCOLATE DOMINGO CAKE

Chocolate Domingo Cake

1/2 cup Dutch cocoa

2/3 cup sour cream

2 eggs,

1 1/2 tsp vanilla extract

1 1/2 cups plain flour

1 cup sugar

3/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

200g butter

1 cup whipped cream, sweetened with icing sugar (optional)

METHOD

In a medium bowl whisk together the cocoa, sour cream, eggs, and vanilla until smooth.

In a large mixing bowl combine all the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and 1/2 the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cakes structure. Scrape down the sides. 

Gradually add the remaining cocoa mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down sides.

Scrape the batter into a lined shallow bread tin or loaf tin and smooth the surface with a spatula. 

The pan will be approximately half full. 

Bake for 30 to 40 minutes in a pre-heated moderate oven or until a skewer inserted into the 

centre comes out clean and the cake springs back when pressed lightly in the centre.

Let the cake cool on a rack for 10 minutes. 

Loosen the sides with a small spatula and invert onto a greased wire rack. Turn over so the top faces up and allow to cool completely.

Decorate with sweetened whipped cream or serve as is, dusted with icing sugar.