Chocolate sour cream cake with strawberries
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|125 g||Butter, softened|
|1 cup||Caster sugar|
|2||Eggs, lightly beaten|
|1 cup||Low fat sour cream|
|125 g||Self raising flour|
|¼ tsp||Baking soda|
|½ cup||Cocoa powder|
|½ cup||Whipped cream|
|1 punnet||Strawberries, to serve|
|1 to serve||Icing sugar|
- Heat oven to 180 degC (160 degC fan bake). Grease two 20cm round sandwich cake tins.
- Place butter, sugar, eggs and sour cream in a bowl and beat until creamy. Sift flour, baking soda and cocoa into mix, then beat briefly to combine.
- Spread mixture into prepared cake tins, dividing the mixture evenly. Bake for 25 minutes or until a skewer inserted comes out clean. Turn cakes out on a wire rack to cool.
- Sandwich cakes together with whipped cream. Decorate with strawberries and dust with icing sugar to serve.
If you're baking the cakes the day before, wait till just before serving to fill with cream to sandwich the cakes together.