Delishuss Blog

It’s my nephew’s birthday today so we decided to make him a chocolate cake. This is a Georgina Campbell recipe and excuse the pun it’s a piece of cake.  It’s also delishussly wicked.

Makes a 7 “/18 cm sandwich cake

Ingredients

6 oz.175g self-raising flour

1 rounded tablespoon cocoa powder

Pinch of salt

6 oz/175g soft margarine or butter

60z/175g dark soft brown sugar

2 oz/50g ground almonds

3 large eggs, lightly beaten

Chocolate Cream

4 x 35g bars of fine chocolate

5 fl oz/ 150ml sour cream

Method

1. Preheat a moderate oven, 350 degrees Fahrenheit, 180 degrees celsius, gas mark 4.
2. Butter two 7″/18 cm sandwich tins.
3. Sift the flour, cocoa and salt into a mixing bowl, cut in the butter or margarine and add the almonds and the eggs.
4. Mix with a wooden spoon for 2-3 minutes, until thoroughly mixed and no traces of butter remain.
5. Divide the mixture between the prepared tins and bake in the centre of the oven for 25-30 minutes, or until springy to the touch and just beginning to shrink from the tins.
6. Turn out and cool on a wire rack.
7. Meanwhile make the icing.
8. Break the chocolate into a bowl and place over a pan of hot water, stir over low heat until dissolved, taking to prevent water or steam from coming into contact with the chocolate.
9. When completely melted, remove the bowl from the heat and add the sour cream, stirring well.
10. Allow the mixture to cool to a spreading consistency then, using a palette knife to spread it, sandwich the two cakes together and spread over the top with a palette knife.
11. Decorate the cake with your choice of toppings.

Note: I used milk chocolate for the cream as that’s my preference but dark chocolate also works.