Deep-Pan Rich Chocolate Cake♡
A tall, deeply chocolatey cake with a soft, moist crumb and rich cocoa flavour. Perfect for slicing into celebration-cake layers or serving on its own.
Prep time
20 mins
Cook time
1 hr
Serves
10–12
Difficulty
Intermediate
What you'll need
Ingredients
For the chocolate cake
- 1 tbsp espresso powder
- ¾ cup cocoa powder
- 1 cup hot water
- 1⅓ cups sour cream
- ¾ cup oil
- 3 large eggs
- 2⅓ cups plain flour
- 5½ tbsp cornflour
- 1½ cups brown sugar
- 1½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1¼ tsp salt
Step by step
Method
Preheat the oven to 160°C fan. Grease and line a deep 8½-inch round cake tin with baking paper.
Place the espresso powder and cocoa powder into a large mixing bowl. Pour in the hot water and whisk until smooth.
Add the sour cream and oil, then whisk until evenly combined.
Add the eggs and whisk them into the chocolate mixture until smooth.
In a separate bowl, combine the plain flour, cornflour, brown sugar, granulated sugar, baking powder, bicarbonate of soda and salt.
Gradually mix the dry ingredients into the wet mixture until the batter is smooth and evenly combined.
Pour the batter into the prepared cake tin and level the top.
Bake for approximately 55–70 minutes. Begin checking at 55 minutes; the cake is ready when a skewer inserted into the centre comes out clean or with a few moist crumbs.
Leave the cake in the tin for 15 minutes, then transfer it to a wire rack and allow it to cool completely.
Cook's tip ♡
Because this is a deep cake, avoid opening the oven during the first 50 minutes. If the top is browning before the centre is cooked, loosely cover it with foil for the remaining baking time.
Equipment
♡ Deep 8½-inch round cake tin
♡ Baking paper
♡ Large mixing bowls
♡ Whisk
♡ Electric hand mixer
♡ Silicone spatula
♡ Wire cooling rack
♡ Cake skewer
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