Thursday, 2 August 2012

Double Chocolate Cake with White Choc Buttercream

This is a lovely cake I made last night. The sponge is lovely and light and moist.

For the cake:
150g unsalted butter, at room temperature
150g light muscovado sugar
40g cocoa, sifted
150g self raising flour
1tsp baking powder
½tsp bicarbonate of soda
2 medium free range eggs
1tsp vanilla extract
142ml soured cream
2tbsp golden syrup

For the buttercream:

200g white chocolate
280g unsalted butter
280g icing sugar
1tsp vanilla extract

1. Heat the oven to 180C/mark 4/ Fan 160C. Grease and base-line 2 x 18cm sandwich tins. Beat together the butter and sugar until pale. In a separate bowl sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt, mix well. Add to the creamed butter and sugar.
2. In a measuring jug whisk together the eggs, vanilla extract, soured cream and syrup. Pour over the dry ingredients and beat altogether.
3. Divide the mixture equally between the tins. Bake in the oven for 20-25 minutes until springy. Leave to cool for a few minutes in the tins, then transfer to cooling racks to cool completely.
4. For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and vanilla extract.
5. When you’re ready to serve, transfer one of the cakes to a serving platter, spread ¼ of the buttercream on top, then top with the other cake. Then use the remaining buttercream to ice the top and sides of the cake. Top with the chocolate curls.