Friday, July 20, 2012
Mocha Sour Cream Cake
2 tablespoons instant coffee
1 tablespoon boiling water
125g softened butter
1 cup caster sugar
2/3 cup plain flour
2/3 cup self raising flour
3/4 cup sour cream, at room temperature
Preheat the oven to 160 degrees and lightly grease and line two 20cm round cake tins.
In a cup combine the coffee and boiling water, stirring until disolved and set aside to cool.
Cream together butter and sugar until pale. Add the eggs, one at a time, beating well after each addition. Beat in the coffee paste.
Fold in combined flours and sour cream alternatively until combined.
Spoon mixture between tins, smoothing tops and bake for 35 - 40 minutes until cooked. Cool in tins for 5 minutes and then turn out onto cooling racks.
Frost with Chocolate Sour Cream Ganache. Melt 300 grams of dark chocolate in a small saucepan over another saucepan of gently boiling water. Stir until smooth and then stir in sour cream. Cool.
Sandwich cakes together with Ganache and then ice the top and sides of the cake. You can dust this with cocoa powder just before serving.