It is a workmate’s birthday today so I did a quick search for a nice easy cake that wouldn’t take hours – all up it took 1 hour to make the cake and the icing, although I did have to wait about half an hour after that until the cake was cool enough to ice. Thanks to Nigella Lawson for this quick easy recipe! (The icing actually takes more work than the cake!)
Although this recipe divides the mixture into two cakes that are sandwiched between icing, I had a larger tin (about 23cm) so only made the one cake, and had excess icing leftover. If you choose to do this I would suggest changing the icing quantities to 2/3 the recipe.
200g plain flour (I use a wheat free flour from Orgran in all my cooking and baking, use it just the same as you would wheat flour)
200g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g best-quality cocoa
175g soft unsalted butter
2 large eggs
2 teaspoons real vanilla extract
150ml sour cream
Take everything out of the fridge so that all the ingredients can come to room temperature.
Preheat the oven to 180°C and line and butter two 20cm sandwich tins with removable bases.
Put all the cake ingredients – 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, into the prepared tins and bake until a skewer comes out clean, which should be about 35 minutes, but start checking at 25. (you may need 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.
75g unsalted butter
175g best quality dark chocolate, broken into small pieces
300g icing sugar
1 tablespoon golden syrup
125ml sour cream
1 teaspoon real vanilla extract
Melt the butter and chocolate in a good-sized bowl suspended over a pan of gently simmering water.
While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl.
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.
You may need to add a little boiling water (around a teaspoon) or some more icing sugar – you want it the mixture to be liquid enough to coat easily, but thick enough not to drip off.
Spoon about a third of the icing on to the centre of one of the cakes and spread with a knife until you cover the top of it evenly. Sit the other cake on top, pressing gently to sandwich the two together.
Spoon another third of the icing on to the top of the cake and spread it evenly over the cake.
Spread the sides of the cake with the remaining icing and leave a few minutes till set
You can decorate the cake or leave it as it is.