Chocolate spoonful cake recipe for a rich, indulgent treat

Ingredients for Chocolate spoonful cake

• 85 g semisweet chocolate, chopped

• 170 g unsalted butter, softened

• 300 g caster sugar

• 100 g light brown sugar, firmly packed

• 400 ml soured cream

• 7 ml vanilla extract

• 3 large eggs

• 240 g plain flour

• 50 g unsweetened cocoa powder (not Dutch-process)

• 5 ml baking soda

• 2.5 ml salt

• 85 g semisweet chocolate, chopped

• 400 ml soured cream

• 240 ml double cream

• 120 g icing sugar, 7 ml vanilla extract

• 85 g semisweet chocolate, chopped

• 30 g unsalted butter

• 175 g semisweet chocolate chips, 85 g semisweet chocolate shavings, shaved with a vegetable peeler from a bar of chocolate, for coating side of cake

• 50 g semisweet chocolate shavings

How to make Chocolate spoonful cake

1. Preheat the oven to 190°C (fan 170°C). Butter and flour two 23 cm round cake tins, tapping out any excess flour.

2. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Remove from heat and allow to cool.

3. In a large bowl, using an electric mixer, beat together the butter and sugars until light and fluffy. Add the sour cream and vanilla, mixing until well combined. Incorporate the eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the sour cream mixture, beating until just combined. Fold in the melted chocolate until the batter is smooth, then divide it evenly between the prepared tins.

5. Bake the cake layers in the middle of the oven for 25–30 minutes, or until a skewer inserted into the centre comes out clean. Allow the layers to cool in the tins on a wire rack for 10 minutes before inverting onto the racks to cool completely.

6. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate until smooth and allow to cool to room temperature. In a large bowl, using an electric mixer, beat together the sour cream, double cream, icing sugar, and vanilla until thickened. Beat in the cooled chocolate until well combined.

7. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter together, stirring until smooth. Allow to cool slightly.

8. Using a long serrated knife, carefully slice each cake layer in half horizontally. Place one layer on a cake plate and spread with a portion of the filling/frosting. Repeat with the remaining layers, stacking them one on top of the other.

9. Spread the remaining filling/frosting around the sides of the cake.

10. Pour the chocolate glaze over the top of the cake, spreading it gently to cover the surface. Coat the sides with chocolate chips and shavings, pressing them in lightly to adhere.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.