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It’s perfect because it’s thick, creamy and so tasty that you don’t need to decorate the cake with anything else – this frosting is everything ????
I’ve written a whole stack of tips for making perfect buttercream HERE.
The recipe begins by creaming the butter and sugar together, so you will need an electric mixer. Just make sure your butter is at room temperature and not too cold.
Sour cream takes this cake over the top. Use full fat sour cream – we’re not on diets when it comes to chocolate cake.
When you add the dry ingredients, use a wooden spoon or spatula so you don’t over mix the cake batter. This will ensure your cake is soft and tender.
The hot water is important – don’t skip it! Your batter will still be quite thick – this is ok.
The cakes will be ready when a skewer inserted into the centre comes out clean. Leave to cool completely before stacking and frosting.
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