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  • Jul 7th 2020
  • 0 comment

Serves 12

  • 300g self raising flour
  • 100g dutch process cocoa powder
  • 350g caster sugar
  • Pinch of sea salt
  • 5 eggs
  • 250g full fat sour cream
  • 200ml olive oil
  • 1 tsp vanilla extract
  • 150ml hot water


  • 200g full fat cream cheese, at room temperature
  • 250g unsalted butter, softened
  • 150g icing sugar
  • 250g 70% chocolate, melted and slightly cooled
  • Cacao nibs, dehydrated raspberries and sea salt, to decorate


  1. Preheat oven to 180C and grease and line a 35x24cm rectangular deep cake pan.
  2. Use the large bowl of the stand mixer fitted with a paddle attachment, turn the mixer onto the lowest speed and sift in the flour and cocoa powder. Add in the sugar and sea salt and mix until combined. Turn the speed up to medium and add the eggs, followed by the sour cream, oil and vanilla. Pour in the hot water and mix until just incorporated, being careful not to over mix the batter.
  3. Pour the batter into the prepared cake pan and smooth the top with a spatula. Cook in the preheated oven for 30-35 minutes or until a skewer comes out clean when tested. Set aside to cool in the cake pan then transfer to a serving board or plate.
  4. Meanwhile, for the frosting, place the cream cheese and butter in the large bowl of the stand mixer fitted with the whisk attachment. Beat on a high speed until smooth and light. Reduce the speed to medium and sift in the icing sugar and continue to whisk. Stream in the melted chocolate and increase to the highest speed. Whisk the frosting until voluminous and airy. Use a palette knife to smooth the frosting over the cooled cake and sprinkle with cacao nibs, dehydrated raspberries and sea salt. Cut into squares and serve.