This cake is delicious and easy to make and is guaranteed to satisfy all chocoholics. It takes about ten minutes to prepare and about another ten for the icing. The cake mixture should go into two 20cm sandwich tins that have been greased and lined and they will take about 35 minutes to cook in an oven preheated to 180⁰C/Gas Mark 4.
Ingredients For the cake
200g plain flour
200g caster sugar (I prefer to use golden)
1 tsp baking powder
˝ teasp bicarbonate of soda
40g cocoa powder
175g unsalted butter softened to room temperature*
2 large eggs at room temperature
2 teasp vanilla extract
150 ml sour cream
You can either cream the butter and sugar, gradually mix in the eggs, the fold in the dry ingredients and the sour cream and vanilla, or you can shortcut the whole process by putting everything into a food processor until well blended into a thick, smooth batter. I always use the former method, using my KitchenAid mixer.
Divide the cake mixture equally between the prepared tins and bake for about 35 minutes until a skewer comes out clean when inserted into the centre of the cakes. I tend to start checking after about 25 minutes as all ovens vary and have hot spots.
When they are cooked, remove from the oven and leave to cool in the tins for about 10 minutes, then turn on to a wire rack to finish cooling completely.
Ingredients For the icing
75g unsalted butter
175g dark chocolate, chopped into small pieces
300g icing sugar, sieved
1 tbsp golden syrup
125 ml sour cream
1 teasp vanilla extract
Melt the butter and chocolate in a bowl suspended over a pan of simmering water, or in a bowl in the microwave. Stir and check regularly to avoid the chocolate seizing or burning.
Once they have melted, leave to cool, then add the golden syrup followed by the sour cream and vanilla and finally whisk in the icing sugar.
If you don’t fancy a cloud of icing sugar descending over you and your kitchen you could put the icing sugar into a food processor, add the melted chocolate and blitz.
You may need to adjust the consistency of the icing: more sugar if it is too runny or a drop of boiling water if it is too stiff.
Put one half of the cake on a cake stand or plate, spread with one third of the icing, top with the second cake and another third of the icing, ending up with the final third around the sides. Using a palette knife you can swirl the icing as you wish, or aim for a smooth finish.
If the butter is not soft enough, cut into smallish squares and put into tepid water for about ten minutes. Drain before adding to the cake mixture.