This luscious chocolate cake from Nigella Lawson is mouth watering.
INGREDIENTS FOR THE CAKE
- 200 grams plain flour
- 200 grams caster sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 40 grams best-quality cocoa powder
- 175 grams soft unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 150 millilitres sour cream
FOR THE ICING
- 75 grams unsalted butter
- 175 grams best quality dark chocolate (broken into small pieces)
- 300 grams icing sugar
- 1 tablespoon golden syrup
- 125 millilitres sour cream
- 1 teaspoon vanilla extract
- sugar flowers (optional)
- Take everything out of the fridge so that all the ingredients can come to room temperature.
- Preheat the oven to 180°C/160°C Fan and line and butter two 20cm/8 inch sandwich tins with removable bases.
- Place the flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream into a food processor and process until you have a smooth, thick batter.
- Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it is a good idea to switch the two cakes around in the oven halfway through cooking time.
- Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the icing later.
- To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly as you don't want any burning or seizing.
- While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
- Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.
- Depending on the texture result of the icing, you may want to add either a little boiling water - say a teaspoon or so - or some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.
- Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
- Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
- Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way. Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
- If you would like, you can dot the top of this with sugar pansies