Chocolate Buttermilk Cake With A Sour Cream Frosting

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 cup unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1/2 cup good quality cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups sifted all-purpose flour
• 1 1/2 cups buttermilk
• 1 tablespoon instant coffee, dissolved in
• 1 tablespoon hot water
• 1 cup sour cream
• 1 cup icing sugar or 1 cup confectioners' sugar, sifted after measuring
• 1 cup heavy cream

Recipe

• 1 preheat oven to 350°f.
• 2 butter a 10-inch springform pan and line the bottom with parchment paper.
• 3 cream together the butter and the sugar with an electric mixer until light and fluffy.
• 4 add the eggs, one at a time, continue beating until thick and light.
• 5 sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
• 6 with your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
• 7 pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
• 8 run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
• 9 make the frosting just before you need it.
• 10 mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
• 11 release the cake and turn it upside down on a platter.
• 12 with a serrated knife cut the cake into layers (i use a piece of sewing thread to cut the cake).
• 13 spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
• 14 leave in the fridge until ready to serve.