Nutritional Info

Nutrition Facts

Serving Size 1 (263g)

Calories 580
Calories from Fat 283 (49%)
Amount Per Serving %DIV
Total Fat 31.4g 48%
Saturated Fat 18.8g 94%
Monounsaturated Fat 10g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 413.6mg 138%
Sodium 1639mg 71%
Potassium 134.8mg 3%
Total Carbohydrate 50.7g 17%
Dietary Fiber 2.8g 11%
Sugars 3.1g
Protein 16.7g 33%

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Recipe Description
This rich chocolate cake is ideal for almost any occasion. Bake it for that special someone, use it as a birthday cake, or as a sweet addition to any holiday table.
Prep time
25 min
Cook time
35 min
Ready In
1 hr

Ingredients

Serves Tool

Serves To:USMetric
8 Ounce(oz)  butter
10 Ounce(oz)  sugar
4   eggs, at room temperature, separated
2 Teaspoon(t)  vanilla essence
13 Ounce(oz)  plain flour
2 Teaspoon(t)  baking powder
2 Teaspoon(t)  salt
8 Ounce(oz)  milk
5 Ounce(oz)  plain chocolate
4 Ounce(oz)  soured cream

Preparation

Preheat a 350° F oven. Line 2 8 inch round cake tins with greaseproof paper and grease. Dust the tins with flour and shake to evenly distribute. Tap to dislodge excess flour. With an electric mixer, cream the butter until soft. Gradually add the sugar and continue beating until light and fluffy. Lightly beat the egg yolks, then mix into the creamed butter and sugar with the vanilla. Sift the flour with the baking powder 3 times. Set aside. In another bowl, beat the egg whites with the salt until they hold stiff peaks. Set aside. Gently fold the dry ingredients into the butter mixture in 3 batches, alternating with the milk. Add a large dollop of the whites and fold in to lighten the mixture. Carefully fold in the remaining whites until just blended. Divide the batter between the tins and bake until the cakes pull away from the sides of the tins, for about 30 minutes. Let stand 5 minutes. Turn out and cool on a rack. For the frosting, melt the chocolate in the top of a double boiler or a bowl set over hot water. When cool, stir in the soured cream and salt. Sandwich the layers with frosting, then spread on the top and sides.

Additional notes

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