Dark Chocolate Cake
|Hot black coffee||4 Fluid Ounce (125 ml)|
|Cocoa powder||2 Ounce (50 g)|
|Brown sugar||10 Ounce (275 g)|
|Butter||4 Ounce, softened (125g)|
|Eggs||3 , separated|
|Salt||1 Teaspoon (5 ml)|
|Vanilla essence||1 Teaspoon (5 ml)|
|Bicarbonate of soda||1 Teaspoon (5 ml)|
|Sour cream||5 Fluid Ounce (150 ml)|
|Flour||8 Ounce, sifted (225 g)|
|Sugar||4 Ounce (125 g)|
|Double cream||8 Fluid Ounce, stiffly whipped (225 ml)|
|Plain chocolate||4 Ounce, cut into small pieces (125 g)|
|Sour cream||5 Fluid Ounce (150 ml.)|
|Icing sugar||45 Milliliter, sifted (3 tablespoons)|
Mix together the coffee and cocoa.
Beat half of the mixture with the brown sugar, butter, egg yolks, salt and vanilla.
Mix together the soda and sour cream, then add to the butter mixture, with the remaining cocoa mixture and the flour.
Beat the egg whites until they are soft.
Beat in the sugar until the mixture is stiff and glossy.
Fold into the batter.
Spoon the batter into a well-greased 23 cm./ 9 in.cake tin.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 1 to 1 1/4 hours, or until a knife inserted into the centre comes out clean.
Cool on a wire rack.
Meanwhile to make the icing, melt the chocolate, then cool slightly.
Beat in the remaining ingredients until the mixture is smooth.
Cut the cake into two layers.
Put the bottom layer on a plate and spread generously with the whipped cream.
Top with the remaining layer and cover the top and sides with the frosting.