This is a nice, light, easy peasy, cheap cake. I did two heart shaped ones and stuck them together and also 6 mini muffin sized ones that were bery successful. I also did the icing but I think the ganache out of the EDC would be just as good. Maybe better, not SO rich. Also, if you don't have sour cream I am sure you could sub cream or yogurt - I will be to make it more economical.
Serves 10-12. Could easily halve it if you just want one layer.
Preheat oven to 180 deg. All ing need to be at room temp.
1.5c (225g) pl flour
1 tsp baking powder
1/2 ysp bicarb
1/3 c (35g) dutch cocoa
1 c (220g) caster sugar
165g unsalted butter chopped
3 eggs, beaten
2tsp vanilla (could leave out frankly)
3/4 ( 180g) c sour cream
Grease 2 20 cm cake tins and line with baking paper
sift dry ing (except sugar). add rest of ing and process 10 secs S6 TMX till a smooth thick batter forms * WARNING THIS IS UTTERLY DELICIOUS. YOU WILL PROB EAT IT ALL, NOT COOK ANY AND FEEL REALLY SICK. DON'T BLAME ME. I WARNED YOU*
Divide batter evenly between pans, use a spatula to smooth the top and bake 25-30 mins till skewer comes out clean.
Let sit in pans for 10 mins. the pop out and let cool on wire rack.
Icing (which was good but I wouldn't bother with again tbh - just do a ganache)
180g dark choc
75g unsalted butter
1 tbs golden syrup
1 c (160g) pure icing sugar
1/2 c (120g) sour cream
1 tsp vanilla - can leave out really
Break chocolate and put in bowl. chop on S5 for 4 secs or so. Add butter. Heat 2 min, S 2 , 50 degrees. May need to use spatula to make sure it is all being melted. Add golden syrup and mix S4 3 secs. Let sit for a few mins. Add icing sugar and process S6 10 secs. Add rest of ingrediants and process till smooth S5, 5 secs or so. Pop in fridge to cool - about 30 mins.
Cut top of cakes so they are level. Pop some icing on one cake, place other cake over, ice top and sides. Very lush.
