The BEST Chocolate Cake

Method

1. 1

   Preheat oven to 175°C (350°F). Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.

2. 2

   Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.

   250 g flour 56 g cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 200 g sugar 110 g brown sugar ¾ teaspoon salt
3. 3

   Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry.

   2 eggs 120 ml vegetable oil 180 ml sour cream 1 teaspoon vanilla extract
4. 4

   Add the hot coffee gradually in two stages to minimise clumps forming and beat until evenly combined and the batter smooth.

   240 ml hot coffee
5. 5

   Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean.

   30 min timer
6. 6

   Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.

   15 min timer
7. 7

   Combine chocolate, cream and honey in a saucepan over low heat and stir until completely melted, smooth and glossy.

   200 g dark chocolate 120 ml whipping cream 30 ml honey
8. 8

   Pour it into a bowl and whisk in the cocoa powder. Add sour cream and whisk it through.

   12 g cocoa powder 80 ml sour cream
9. 9

   Let cool for 15 minutes then beat with a whisk until thick and lightened a bit. If your kitchen is warm, place it in the fridge for a few minutes to help it set faster.

   15 min timer
10. 10

    Spread over cooled cake layers immediately as it will thicken to a fudge consistency as it cools.