Ingredients

Cake

  1. 1 cup (250ml) sour cream
  2. 1/3 cup (80ml) water
  3. 2 tsp Queen Organic Vanilla Extract
  4. 1 ½ cups (225g) plain flour
  5. ¾ cup (95g) cocoa powder
  6. 1 ½ tsp baking powder
  7. ¾ tsp baking soda
  8. Pinch of salt
  9. 230g unsalted butter, softened
  10. 1 ⅓ cups (295g) firmly packed brown sugar
  11. 3 large eggs

Chocolate Buttercream

  1. 250g unsalted butter, softened
  2. 3 cups (450g) icing sugar
  3. ½ cup (60g) cocoa powder
  4. ¼ cup (60ml) full cream milk
  5. 2 tsp Queen Organic Vanilla Extract

Method - Cake

  1. 1

    Preheat oven to 170°C (fan forced). Grease and line two 20cm round cake tins with baking paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  1. 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat butter until lightened in colour, about 3 minutes.

  2. 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.

  3. 3

    Spread half the buttercream over the first layer of cake, then top with the second layer. Spread remaining buttercream on top of cake.

Related products

  • Organic Vanilla Extract

    Organic Vanilla Extract

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Convert this recipe

To make 12 standard size cupcakes:
½ cup (125ml) sour cream
2 tbsp (40ml) water
1 tsp Queen Organic Vanilla Extract
¾ cups (110g) plain flour
1/3 cup + 1 tbsp (50g)cocoa powder
¾ tsp baking powder
½ tsp bicarb soda
Pinch of salt
115g unsalted butter, softened
2/3 cup (150g) firmly packed brown sugar
2 medium eggs

Cooking time for cupcakes: Fill cupcake cases ¾ full (approx. 1/4 cup – 60ml of batter per standard size cupcake case) and bake for 20-25 minutes or until cupcake bounces back when pressed.

Recipe additions/alterations:

  • Choc chips – ½ cup folded through batter.
  • Raspberries – ½ cup fresh or frozen – thawed, drained and tossed in flour, then folded through batter.

1 x single layer 20cm layer cake:
½ cup (125ml) sour cream
2 tbsp (40ml) water
1 tsp Queen Organic Vanilla Extract
¾ cups (110g) plain flour
1/3 cup + 1 tbsp (50g)cocoa powder
¾ tsp baking powder
½ tsp bicarb soda
Pinch of salt
115g unsalted butter, softened
2/3 cup (150g) firmly packed brown sugar
2 medium eggs

3 x 20cm Layer cake:
1 ½ cup (375ml) sour cream
½ cup (120ml) water
3 tsp Queen Organic Vanilla Essence
2 ¼ cups (340g) plain flour
1 cup (125g) unsweetened cocoa powder
2 ¼ tsp baking powder
1 tsp baking soda
¼ tsp of salt
345g unsalted butter, softened
2 cups (440g) firmly packed brown sugar
4 large eggs

Cooking time: 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.

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