Who doesn’t like chocolate cake. This is a rich chocolate layered cake.
140 grams / 5 oz plain chocolate
100 mls/ 3 1/2 fl oz milk
2 Tbsp cocoa powder
140 grams/ 5 oz unsalted butter
140 grams/ 5 oz light muscovado sugar
3 eggs, separated
4 Tbsp sour cream
1 tsp baking soda
140 grams/ 5 oz plain chocolate
40 grams/ 1 1/2 oz cocoa powder
4 Tbsp sour cream
1 Tbsp golden syrup
40 grams/ 1 1/2 oz unsalted butter
4 Tbsp water
200 grams/ 7 oz icing sugar
- Preheat oven to 170C/ 325F/ Gas Mark 3. Grease two 20 cm/ 8 inch round cake tins and line the base with baking paper.
- Break up the chocolate and place with the milk and cocoa powder in a heatproof bowl over a pan of hot water, then heat gently, stirring until melted and smooth. Remove for the heat.
- In a large bowl beat the sugar and butter until pale and fluffy. Beat in the egg yolks , then the sour cream and the melted chocolate mixture.
Sift in the flour and baking soda, them fold in evenly. In a separate bowl, whisk the egg whites until stiff enough to hold firm peaks. Fold into the mixture lightly and evenly.
- Divide the mixture between the prepared cake tins, smooth level and bake in the preheated oven for 35-40 minutes, or until risen and firm to the touch. Cool in the tins for 120 minutes, then turn out onto a wire rack.
For the frosting , place the chocolate, cocoa powder, sour cream, golden syrup, butter and water in a pan and heat gently, until melted.
Remove for the heat and sift in the icing sugar, stirring until smooth.
Cool, stirring occasionally, until the mixture begins to thicken and hold it’s shape. Split the cakes in half with a serrated knife, to make four layers. Sandwich the cakes together with about a third of the frosting. Spread the remainder over the top and sides of the cake, swirling with a palette knife.