This cake is a really good chocolate cake. My friend’s husband made it for her birthday back in March. I think it ranks as one of the best chocolate cakes that I have ever tasted, so I pinched the recipe. The recipe comes from Dorling Kindersleys’ Children’s Baking Book. I think this may now become my standard birthday cake.
175g (6oz) softened butter
175g (6oz) dark soft brown sugar
150g (5oz) self raising flour
25g (1oz) cocoa
1 tbsp baking powder
½ tsp bicarbonate of soda
100ml soured cream (or you can use double cream with a squeeze of lemon juice)
Grease and line two 20cm sandwich tins.
Cream the butter and sugar together until light and fluffy. Sieve over the flour, cocoa, baking powder and bicarbonate of soda and add the eggs and soured cream and whisk again until well combined. Divide between the two tins and spread the tops evenly.
Place in a preheated oven at 170°c, gas mark 3 or the baking oven of the Aga for 25-30 minutes until springy to the touch. Leave to cool slightly, then turn out onto a wire rack and peel off the lining paper. Allow to cool completely.
For the frosting:
175g (6oz) milk chocolate, or you could use white or plain depending on your preference
125g (4oz) butter
4 tbsp milk
200g (7oz) icing sugar
Put the chocolate, butter and milk into a bowl set over a pan of simmering water until melted. Take off the heat and sift the icing sugar over the top and whisk to combine. Leave to cool slightly, then whisk again until the mixture forms soft peaks.
Use a quarter of the frosting on the bottom of one of the cakes and sandwich the two cakes together. Use the rest of the frosting to decorate the top and sides of the cake. Then decorate to your heart’s content. This is what happens when a three-year old is let loose. I admire her restraint.