Simple chocolate tree cake
|¼ cup||Cocoa powder|
|¼ cup||Water, hot|
|¼ cup||Sour cream|
|125 g||Butter, softened|
|¾ cup||Caster sugar|
|1 Tbsp||Vanilla essence/extract|
|1 cup||Flour, plain, sifted|
|½ tsp||Baking soda|
Easy chocolate icing
- Heat oven to 180C (160C fan bake). Grease then lightly dust with flour a 20cm cake tin or fancy mould (we used a Tupperware Christmas-tree mould). Combine cocoa and hot water in a small bowl and mix until smooth. Mix in sour cream.
- Place butter, caster sugar and vanilla extract in a bowl and beat with an electric mixer until pale and fluffy. Beat in eggs, one at a time, then beat in cocoa mixture. Add flour, baking soda and salt and stir gently until just combined.
- Pour mixture into prepared cake tin and bake for 50 to 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 30 minutes before turning out on a wire rack to cool completely. Ice cold cake with chocolate icing and decorate as desired.
- Place chocolate and cream in a bowl. Microwave for 2 minutes to melt, then whisk until smooth.
- Leave for 1 hour to cool and thicken, then pour over cake.
- To avoid a sticky mess when icing the cake, place the cold cake on a wire cooling rack set over a large plastic tray. Pour icing over - any excess will run off and on to the tray, which can easily be cleaned later.
- For a Christmas theme, decorate the cake with Jaffas and silver balls.