This chocolate cake has made me famous in these parts and has friends begging me to make more, it really is the best and is so easy to make, especially if you have a food processor, I don’t but it is still very quick to mix up.
The ingredients include sour cream, don’t be put off by that, amazingly it works. I buy little bags of sour cream from Irene opposite, she has a shop in her front room and always has a supply of the bags in her fridge, so when the mood takes me I just pop over there and buy a couple, it’s really handy and feels almost as good as still having Sainsbury’s on the door step, except I get the local gossip too.
If sour cream is not handy for you mayonnaise works too. For the icing I use mayonnaise rather than the cream as I fear it may go off too soon in the heat. Experiment with either as they both work.
I have made this cake in large round and oblong tins and only make it in the single layer, rather than sandwich style, not only does it cut into more pieces it stops us eating too much.
200g plain flour
200g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g good quality cocoa
2 large eggs
2 teaspoons vanilla essence or extract
150 ml sour cream or mayonnaise
It is best if everything is at room temperature, especially the butter. If you are using a food processor put all the ingredients into the bowl and process, pulsing until all mixed into a batter, don’t over do it.
If mixing by hand put the dry ingredients into a bowl and mix well. Into another bowl put all the wet ingredients, including the butter and mix well, then combine both bowls and mix until well combined.
Pour the batter into prepared baking tins, lined and buttered. For sandwich style – two 20cm tins. The ones I use are 22cm round or 22cm x 32 cm oblong, simply because they are what I have here.
Bake in a preheated oven – gas mark 4 or 180c
Length of cooking time will obviously depend on the size tin you are using and the depth of the mixture but it is usually 25-30 minutes for me. The trick is to not overcook or the cake will go dry; just as soon as it is firm and springy on the top and only just starting to shrink from the sides remove from the oven and let it cool in the tin for ten or so minutes, then turn out onto a wire rack to cool completely.
175g dark chocolate (75% or more)
300g icing sugar
1 tablespoon golden syrup or honey
125ml or sour cream or mayonnaise
1 teaspoon vanilla essence or extract
Melt the butter and chocolate in a bowl over a saucepan of hot water (or if you are into microwaves, use this to melt – since I am not I can’t advise for how long this will take). Stir in the the remaining ingredients, mix well and use to decorate the cake.
There you have it! A really quick and simple success. We’ve served this with vanilla ice cream or whipping cream too, or yesterday I had it with a cup of tea, at four o’clock of course, and enjoyed it together with the company of a neighbour.
p.s. of course this is part of the 20% if you are following an 80/20 lifestyle, therefore so much better if it is shared and enjoyed with friends.