- 200g plain flour
- 200g unsalted butter
- 40g cocoa powder
- 1 ½ teaspoons vanilla extract
- 80g plain chocolate
- sour cream 125ml
- 300g icing sugar
Prep Time 40mins
.Another recipe from Nigella! Again slightly adapted to what I had in the fridge and store cupboard at the time.
I made this for my son’s birthday. Apparently I promised to make him a cake. He took a slice in to school in his lunch box and no one believed it was home-made (by his dad!). if you make 1 chocolate cake, try this one.
You will need 2 x 20cm buttered round cake tins, a mixer or food processor and some baking parchment.
If you can’t get sour cream used single cream with the juice of half a lemon or full fat plain yoghurt.
Preheat oven gas mark 4 180C while you are mixing the cake mix.
Put the flour, sugar, baking powder, bicarb, and butter in a large bowl or food processor.
Give this an initial mix or pulse briefly in the processor.
In a jug, combine the cocoa, cream, eggs and vanilla. Give this a quick mix with a fork and slowly add to the dry mix (mixing all the time).
When you have a nice smooth batter (wet mix) divide between the 2 cake tins (this does not have to be exact) and bake for 30mins in the middle of the oven (I poke a wooden skewer into the middle and if it comes out clean remove, if not give it another 5 mins).
When they come out the oven, leave the cakes in the tins for 10 mins then turn them out onto a cooling rack (you may need a knife to carefully release from the base if you have the cake tins with loose bases).
Whilst the cake is cooking, make yourself a tea or coffee and get your ingredients ready to make the filling.
Melt the butter and the chocolate in a large glass of ceramic bowl in the microwave (about 1 min on high. If it has not all melted just stir this until it has all combined. The residual heat in the bowl will do the rest).
Let this cool a little then add the cream and vanilla. Sieve the icing sugar in, spoonful at a time, until you get a firm but spreadable mixture.
When the cakes are cooled, cut 4 strips of baking parchment and lay them on a large plate in a square.
Place one cake on top of this, spread the top with a layer of the icing mix. Put the other cake on top and cover the whole thing using a spatula or palette knife (or both!).
Once you have got it looking like you want (I leave mine a bit swirly) carefully remove the bits of paper and that way any of the icing that would have made a mess on the plate is removed to leave a lovely presented finished product.
I sprinkled mine with dark chocolate chips before removing the paper for the extra ‘wow’ factor.