Chocolate Cake

Serves 8–10


  • 4 eggs, at room temperature
  • 1½ cups (330g) caster sugar
  • 1 cup (200g) plain flour
  • ½ cup (50g) cocoa powder, sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon table salt
  • 110g unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 cup (240g) sour cream

For the chocolate cream cheese icing:

  • 75g unsalted butter, softened
  • 375g cream cheese, softened and chopped
  • 3 cups (480g) icing sugar, sifted
  • ½ cup (50g) cocoa powder, sifted
  • 150g milk chocolate, melted and cooled


  1. Preheat oven to 180° Lightly grease a 22cm round cake tin (base measurement) and line with non-stick baking paper.
  2. Place the eggs and sugar in the bowl of an electric mixer and whisk on high speed for 4 minutes or until thick and pale. Add the flour, cocoa, baking powder and salt and whisk to just combine, don’t overdo or it will make the batter tough. Add the butter, sour cream and vanilla extract and whisk until smooth.
  3. Spoon the batter into the greased, lined tin and smooth the top. Bake for 45–50 minutes or until cooked when tested with a skewer. Set aside in the tin for 10 minutes to cool before transferring to a cooling rack. Turn out and allow to cool completely before icing.
  4. For the icing, before starting, ensure the cream cheese and butter are at room temperature.
    Place the butter, cream cheese, icing sugar and cocoa in the bowl of an electric mixer and beat on low until combined and smooth. Increase the speed to high and beat for 5 minutes until light and fluffy. Add the chocolate and beat for a further 2 minutes until combined. Ice the cooled cake and serve or decorate with chocolate shaving and edible flowers.