Cooking oil spray, to grease
2 cups very strong, hot black coffee
400 g 70% dark chocolate, finely chopped
3 cups self-raising flour
3½ cups caster sugar
½ tsp fine salt
1 cup vegetable oil
1 cup sour cream
1 Tbsp vanilla extract
375 g unsalted butter, chopped, softened
2 Tbsp milk
3 cups pure icing sugar plus extra to serve
1 punnet fresh strawberries to decorate
- Preheat oven to 180°C. Grease two 22cm springform cake tins with cooking oil spray. Line bases and sides with baking paper. Put coffee and ½ of the chocolate in a heatproof bowl. Stir until melted. Set aside to cool. Put flour, sugar and salt in the bowl of an electric mixer and beat on high, using paddle attachment, for 1 minute.
- Pour chocolate mixture, eggs, oil, sour cream and ½ of the vanilla into flour mixture. Beat for 2 minutes or until smooth. Spoon mixture into prepared tins. Bake for 40 minutes or until firm to touch. Cool in tins for 20 minutes, then turn out onto a wire rack to cool completely.
- To make icing, put remaining chocolate in a heatproof bowl set over a saucepan of simmering water and heat until melted. Set aside to cool. Put butter and remaining vanilla in the bowl of an electric mixer and beat on high, using paddle attachment, for 3 minutes or until pale and creamy. Slowly add milk and beat for a further 3 minutes. Add melted chocolate and beat for a further 3 minutes. Sift in icing sugar and beat for a further 2 minutes.
- Spread each cake with icing, then sandwich together. Spread remaining icing evenly over top and side of cake. Top cake with strawberries, dust with extra icing sugar and serve.