Decadent Chocolate Cake with Sour Cream Frosting

Chocolate Cake with Sour Cream

Category: Desserts
Servings: 6

Ingredients

Ingredient	Quantity
Sugar	180g
Eggs	3
All-purpose flour	270g
Dark chocolate (broken into pieces)	150g
Baking powder	10g
Heavy cream	240g
Plain yogurt	60g

Instructions

Begin by preparing the sour cream for the cake. If you prefer, you can make it at home. Mix the plain yogurt with a spoon and set it aside for later use.
In a heatproof bowl, melt the dark chocolate. Stir with a spatula until completely smooth. You can melt the chocolate in a microwave or over a double boiler, whichever method you prefer.
In a separate bowl, beat the eggs until smooth. Once beaten, add the heavy cream and the previously prepared sour cream (with the yogurt). Mix them all together.
Sift the all-purpose flour and baking powder into the bowl with the egg and cream mixture. Stir well to combine, making sure there are no lumps.
Prepare a 22 cm round cake pan by greasing it with butter and lining it with parchment paper. Pour the cake batter into the pan and smooth out the top with a spatula to ensure even spreading.
Preheat the oven to 180°C (350°F) for static mode or 160°C (320°F) for fan-assisted mode. Bake the chocolate cake for 55-60 minutes, or for 45-50 minutes in a fan oven. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Once baked, remove the cake from the oven and allow it to cool slightly. Then, remove it from the pan and let it cool completely on a wire rack.
Before serving, if desired, dust the cake with powdered sugar for an extra touch of sweetness.