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So last Sunday I had a pot luck dinner with my friends. Now the cold winters here I am not really into going outside. It’s just too cold and I prefer lying on my sofa and eating my baked treats to venturing outside. So hosting a potluck party is the perfect way for me to  see all my friends and indulge in some delicious food all without leaving my house (although you do get stuck with the washing up, but it’s a small price to pay). I made the roast pork belly as my main dish but I also wanted to make something sweet. I decided upon chocolate cake, as everyone loves cake right? Plus I had a lot of chocolate in the cupboard that I had picked up at the Bakers Mart. I chose the cake recipe from the queen of indulgence herself,  Ms. Nigella Lawson, but decided upon my own for the frosting.

Ingredients 

200g of all-purpose flour (I use the one for noodles and dumplings)

200g of white sugar

175g of butter

2 eggs

40g of cocoa powder

150ml of sour cream (foreign food mart/costco)

1 teaspoon of baking powder

1/4 teaspoon of baking soda

1 teaspoon of vanilla extract

Butter cream

1 stick of butter

300g icing sugar

200g of milk chocolate

2 teaspoons of milk

Directions

Take everything out of the fridge so that all the ingredients can come to room temperature. Pre-heat the oven to 180°C and line and butter your cake tin. Now all you have to do is put all the cake ingredients – flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream – into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tin and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the cake around in the oven halfway through cooking time. Remove the cake, from its tin, to a wire rack and let cool for 10 minutes before turning out. Don’t worry about any cracks as they will easily be covered by the buttercream later.

To make the buttercream, Mix together the butter cream and powder sugar until thoroughly combined. If it’s a little tough you can add a teaspoon or two of milk. Melt the chocolate in bowl over a saucepan of simmering water. When the chocolate has completely melted allow to cool to bring down the temperature so it doesn’t melt the butter. Once its cooled but still liquid, add to the butter cream and mix thoroughly.

Once the cake has completely cooled, slice into two. Fill the middle of the cake with buttercream and do a crumb coating. Leave to set then decorate the top and sides with an extra layer of frosting. I piped little blobs all the way around the outside and finished with some chocolate curls I found at the bakers mart. Voilà there you have a scrumptious chocolate cake.

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