Chocolate Cake

Ingredient

Method

160g cup all-purpose flour 160g caster sugar 80g unsweetened cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1 A egg 125ml whole milk 62.5ml vegetable oil 2 teaspoons vanilla extract 125ml boiling water Frosting: 100g dark chocolate coins 60g sour cream 15g butter, soften 1 teaspoon vanilla extract

1. Preheat oven to 180 degrees C. Line an 7x7-inch baking pan with parchment paper and spray sides and bottom. 2. Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in bowl of stand mixer. 3. Add in egg, milk, oil, and vanilla and mix on low until incorporated. When mixed in increase speed to medium and mix for 2 minutes. 4. Add in boiling water and gently stir- batter will be very thin. 5. Pour batter into prepared dish. Bake for 35-40 minutes, or until an inserted toothpick is removed clean. 6. Cool for 10 minutes in pan, then continue cooling on a rack until room temperature. 7. While cake is cooling, make the frosting. 8. In a medium microwave-safe bowl, heat the chocolate coins in the microwave at medium power for 1-1.5 minutes until fully melted. 9. Add the sour cream, butter and vanilla and stir by hand until frosting is well combined and fluffier. 10. Spread over cooled cake. 11. Chill for 2 hours before served.