Return to listing

Chocolate cake with sour cream ganache filling

Submitted by Rita 11 June 2009

Quantity for 20cm8 inch (2 inch deep) tin.



110g/4 oz. plain chocolate or good quality cooking chocolate. ,3 tbsp. water.,200g/7 oz. Butter. ,200gms/7 oz. Light soft brown sugar. ,1 tps. vanilla essence. ,4 Eggs (Large). ,200g/7 oz. self-raising flour. ,Pinch of salt. ,,Chocolate Cream Filling:,110g/4 oz. plain chocolate. ,150 ml/5 fl.oz. soured cream. ,,


Line the base of two round shallow 20cm/8 inch cake tins, 2.5-3.5cm/1- inch deep.
Heat the oven to Gas Mark 4, 180C, 350F.
Melt the chocolate in the water and allow it to cool slightly. Cream the fat(s) and sugar together until light and fluffy, beat in the egg yolks and vanilla essence, then add the melted chocolate.
Fold in the sieved flour and salt.
Whisk the egg whites to a soft peak, then fold them into the mixture carefully and completely, without overworking them.
Divide the mixture between the tins and level the tops.
Bake the cakes for 20 - 25 minutes until they are firm to the touch. Leave them to cool for one minute in the tin before turning them out onto a cooling tray.

Chocolate cream.
Melt the chocolate in a bowl over a pan of hot water, then stir in the soured cream. Leave to cool until it is slightly thick.

Sandwich the cold cakes together, with one of the bases at the top, leaving no gaps. Store in an airtight container in a cool place for a day before coating the cake with marzipan.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



CMS solutions by