This cake is special because it tastes so good. It’s very chocolately, especially the filling and topping which is made with chocolate and soured cream. Easy to make and easy to spread on top of the cake. These days we need some comfort food.
You will need two 20cm/8in sandwich cake tins.
- 110g (4 oz) plain chocolate
- 3 tablesp water
- 200g (7 oz) butter or margarine
- 200g (7 oz) light soft brown sugar
- 1 teasp vanilla extract
- 4 large eggs
- 200g (7 oz) self-raising flour
- Pinch of salt
- Filling and topping
- 175g (6 oz) plain chocolate
- 225 ml (7 ½ fl. oz) soured cream
Line the base of the tins with parchment paper and grease the sides. Heat the oven to Gas4/180C. In a bowl over a pan of hot water melt the chocolate with the three tablespoons of water and allow it to cool slightly.
Cream the fat and sugar together until light. Beat in the egg yolks and the vanilla. Fold in the flour and salt.
Whisk the egg whites to soft peak then carefully fold them into the mixture without over working them. Divide the mixture between the tins and level the tops.
Bake for 20-25 minutes until they are firm to a fingertip touch.
Leave them to cool in the tins for a minute before turning them out onto a cooling rack.
Chocolate filling and topping
Melt the chocolate as before but without adding any water, then stir in the soured cream. When thickened sandwich the cold cakes together with one third of the mixture and spread the remainder on top.
I’m sure you will enjoy this.