Recipe from the beautiful Nigella

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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

Espresso coffee

 

Light frosting

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  1. Take everything out of the fridge so that all the ingredients can come to room temperature.
  2. Preheat the oven to gas mark 4/180°C/350ºF and line and butter two 20cm / 8 inch sandwich tins with removable bases.
  3. Now all you have to do is 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. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
  4. 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 might make sense to switch the two cakes around in the oven halfway through cooking time.
  5. 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.
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