Scarlett WChocolate Soured Cream Cake
September 3rd 2008 14:07
Chocolate Soured Cream Cake
INGREDIENTS
Serves 6
For the cake
2 tablespoons cocoa powder
1 teaspoon baking powder
110 gm / 4 oz golden caster sugar
2 large eggs
110 gm / 4 oz very soft butter
1 tablespoon milk
For the topping and fillilng
150 gm / 5 oz dark chocolate with 50-55% cocoa solids
150 ml / 5 fl oz soured cream
For decorate
a few walnut halves / toasted chopped hazelnuts
1. Preheat the oven to 170ºC / 325ºF. Lightly grease two 18 cm / 7 inch sponge tins, 4 cm / 1½ inches deep and the bases lined with baking parchment.
2. For the cake, take a very large mixing bowl, put the flour, baking powder and cocoa powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down.
3. Add everything else in the bowl and beat thoroughly together with an electric hand whisk for about 1 minute till smooth.
4. Spoon the mixture into the 2 prepared sponge tins, dividing evenly.
5. Bake side by side in the centre of the oven for 25-30 minutes.
6. Turn the two cakes straight out on to a wire rack to cool for about 5 minutes after they come out of the oven and carefully strip off the base papers.
7. Meanwhile, make the topping by breaking the chocolate into a heatproof basin fitted over a saucepan of barely simmering water; make sure the base doesn’t touch the water.
8. Add the soured cream, stir, keeping the heat very low, till the chocolate has melted and you have a smooth, creamy mixture. This recipe is for people who don’t like things too sweet but if you do, add a tablespoon of sugar to the filling.
9. Remove the bowl from the heat.
10. As soon as the soured cream’s cool, use half of the cream topping to sandwich the 2 cakes together.
11. Then spread the rest over the top.
12. Decorate with nuts.
13. Serve, or store in an airtight tin,
**From “The Delia Collection Chocolate” **
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