No messing about here, let's get baking...
Serves 8-10 people
Ingredients
Cake
- 200g Plain Flour
- 200g Caster Sugar
- 1tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 40g Cocoa Powder
- 175g Soft Unsalted Butter
- 2 Eggs
- 2tsp Vanilla Extract
- 150ml Sour Cream
Buttercream
- 150g Unsalted Butter
- 300g Icing Sugar
- 175g Chocolate (melted)
Method
- Pre-heat the oven to 160°C Fan and line two 20cm tins with removable bases with baking paper.
- Place the butter and sugar in a bowl and beat together. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl. Finally fold in the flour, bicarbonate of soda and baking powder until fully combined.
- Divide the batter into the prepared tins and bake in your pre-heated oven for around 35 minutes, check the cakes at around 25minutes. Keep baking until a toothpick comes out clean.
- Remove the cakes from the oven, and place on a wire rack and let cool for 10 minutes before turning out of their tins. Then leave to cool fully.
- To make the buttercream you will need room temperature butter. Place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar while continuously beating. Add in the melted chocolate and continue to mix if needed you can add 1-2tbsp milk to loosen the buttercream.
- Using a spatular spread a good layer over the top of your first cake. Sandwich this with the 2nd cake and spread a good layer on the top. Decorate with chopped chocolates and enjoy.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use then #beckysbakes to showcase your baked goods so I can see your creations <3
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