Ingredients:

1 cup / 250 ml boiling water

2 squares (1 oz / 28 g) of semi-sweet chocolate

½ cup / 125 ml butter

1 tsp / 5 ml vanilla extract

2 cups / 500 ml Rogers Berry Sugar or Lantic extra fine sugar

1 tbsp / 15 ml Rogers Golden Syrup

2 eggs, separated

1 tsp / 5 ml baking soda

½ cup / 125 ml sour cream

2 cups / 500 ml flour

2 tbsp / 30 ml cocoa powder

1 tsp / 5 ml baking soda

Sour cream and Rogers Golden Syrup combine to make this a spectacular chocolate cake. Moist and dark, yet never overpowering.

PREHEAT your oven to 350°F (180°C). Grease and flour a 10 in (25.5 cm) tube pan.

POUR THE BOILING WATER into a bowl with the chocolate pieces and the butter, then let them stand until everything has melted.

STIR IN THE VANILLA, Rogers Berry Sugar and Rogers Golden Syrup. Whisk in the egg yolks, one at a time, blending well after each one.

MIX THE BAKING SODA and sour cream together and whisk them into the mixture. Sift the flour, cocoa powder and baking powder and add them to the batter, mixing thoroughly.

BEAT THE EGG WHITES until they’re stiff and form peaks, then stir a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites onto the top of the batter and gently fold together.

POUR THE BATTER into the prepared pan. Place the cake in the middle of the oven and bake for 40 to 50 minutes. Cool the cake in the pan for 10 minutes, remove it and wait until it’s completely cool before frosting.

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