Chocolate Cake with Cream Cheese Frosting

Step 1

Cut the butter into small cubes, place them in a saucepan. Add the cocoa powder and the water. Slowly bring to a boil, while stirring often to help melt the butter. Remove from the heat and let cool for 10 minutes.

Step 2

Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit. Butter a springform (23-24 cm/ 9-10 inches), sprinkle it lightly with flour, and shake the form to coat it with the flour all over. Remove the excess flour by patting the pan on the bottom over a sink.

Step 3

In a large bowl, mix together the sugar, flour, baking soda, and salt. Add the eggs, sour cream, and cocoa-butter mixture. Mix well.

Step 4

Pour the batter into the prepared form. Bake in the preheated oven for 35-40 minutes or until a skewer inserted in the middle of the cake comes out with only a few wet crumbs clinging to it. Leave the cake to cool down in the springform for about 20 minutes.

Step 5

Using a toothpick, poke holes over the entire cake.

Step 6

Place the cubed butter, cocoa powder, milk, and icing sugar in a small saucepan. Bring to a boil while stirring.

Step 7

Pour the glaze over the poked cake.

Step 8

Place the springform on a wire rack and let cool completely.

Step 9

Chop the white chocolate finely. Place it in a waterproof bowl. Pour some water into a saucepan. Place the bowl with the white chocolate on top, but make sure that the bowl doesn't touch the water. Melt the chocolate slowly, stirring often. Set aside while you prepare the rest.

Step 10

Place the cream cheese in a bowl and mix it shortly to make it softer. Add the soft butter and mix well until the mixture turns pale and creamy.

Step 11

Slowly, start adding the melted chocolate, 1 tablespoon at a time, stirring well after each addition. Once you have incorporated all the chocolate, mix well until fluffy.

Step 12

You can use it immediately or let it set in the fridge for a while. The topping can be made in advance. In this case, cover the bowl with cling film/ plastic wrap and place it in the refrigerator until ready to use. Bring to room temperature (about 30 minutes) and mix shortly before spreading the mixture on the cake.

Step 13

Carefully remove the cake from the springform. Place it on a serving platter.

Step 14

Spread the white chocolate topping over the cake.

Step 15

Keep refrigerated until ready to serve.