Chocolate soured cream cake

Chocolate soured cream cake
  • Serves icon Serves 12-14
  • Time icon Hands-on time 40 min, oven time 30 min, plus cooling

Soured cream is used in this decadent chocolate cake to create a light, airy texture that’ll only leave you wanting more…

Nutrition: per serving

Calories
511kcals
Fat
29.4g (17.9g saturated)
Protein
5.4g
Carbohydrates
55.6g (44.3g sugars)
Fibre
1.5g
Salt
0.7g
Calories
511kcals
Fat
29.4g (17.9g saturated)
Protein
5.4g
Carbohydrates
55.6g (44.3g sugars)
Fibre
1.5g
Salt
0.7g

For 14

Ingredients

  • 175g unsalted butter, softened
  • 200g golden caster sugar
  • 3 medium free-range eggs
  • 1 tsp vanilla paste
  • 100g dark chocolate, melted
  • 200g self-raising flour
  • 2 tbsp cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 150g soured cream
  • 75g milk chocolate, chopped

For the filling

  • 100g dark chocolate (70% cocoa solids), chopped
  • 100g soured cream

For the buttercream

  • 125g unsalted butter, softened
  • 250g icing sugar, sifted
  • 50g soured cream
  • 1 tsp vanilla extract

You’ll also need…

  • 2 x 18cm loose-bottomed cake tins, bases lined and sides greased

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Using an electric hand mixer, beat the 175g butter with the caster sugar in a mixing bowl until pale and fluffy. Beat in the eggs, 1 at a time, then beat in the vanilla, 100g melted chocolate, flour, cocoa powder and bicarb until combined. Finally, beat in the 150g soured cream. Divide between the 2 prepared tins, level the tops and bake for 30 minutes or until risen and springy to the touch. Cool in the tin for 5-10 minutes, then turn out onto a wire rack to cool completely.
  2. For the filling, melt the dark/plain chocolate in the 100g soured cream in a bowl over a pan of simmering water (don’t let the bowl touch the water). Stir briefly, then leave to cool.
  3. Make the buttercream by beating the butter with the icing sugar in a large mixing bowl until light and fluffy. Put a clean damp tea towel over the bowl when you start mixing to stop a cloud of icing sugar escaping. Once the mix is fluffy, beat in the soured cream and vanilla.
  4. Put one of the sponges on a cake stand or plate and spread with the filling. Put the other sponge on top and cover with the buttercream, smoothing it all over. Use a palette knife to scrape the sides so you can see bits of the cake under the buttercream.
  5. To finish the cake, melt 50g of the milk chocolate in a bowl set over a pan of simmering water (or in the microwave). Once melted, stir in the rest of the chopped chocolate, then spoon it over the cake, swirling it to marble the top and encourage it to run down the sides.

delicious. tips

  1. You could also use 2 x 20cm cake tins, but check the sponges after 20 minutes in the oven as the mix is spread more thinly and will cook faster.

  2. Make the sponges up to 24 hours ahead and wrap well in cling film. Or freeze for up to 1 month. Leftovers will keep in an airtight tin, or wrapped well in cling film, for 3-4 days.

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