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
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
4 x 35g bars of fine chocolate
5 fl oz/ 150ml sour cream
- Preheat a moderate oven, 350 degrees Fahrenheit, 180 degrees celsius, gas mark 4.
- Butter two 7″/18 cm sandwich tins.
- Sift the flour, cocoa and salt into a mixing bowl, cut in the butter or margarine and add the almonds and the eggs.
- Mix with a wooden spoon for 2-3 minutes, until thoroughly mixed and no traces of butter remain.
- 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.
- Turn out and cool on a wire rack.
- Meanwhile make the icing.
- 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.
- When completely melted, remove the bowl from the heat and add the sour cream, stirring well.
- 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.
- 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.