Monday, April 21, 2014

OLD FASHIONED CHOCOLATE CAKE

Is there anything more perfect than a Chocolate Cake to celebrate Easter? I'm not sure. And to be honest my birthday is usually  around Easter so it was my birthday cake, too. As I have a passion about chocolate (my huby doesn't) and my boys also inherited it, I decided to bake just a very simple, all time favorite  chocolate cake that was inspired by Nigella Lawson awesome recipe. As we are in the middle of strawberry season and all of us love it, I used some to decorate the top of that and sprinkled the sponge with a decent rose syrup to be moist and tender. I  cut sugar comparing to the original recipe to our taste. It's a foolproof recipe, so if You are a beginner just go ahead! It's gonna  be a showstopper!




Ingredients for a 20 cm diameter cake:

for the cake:
200 gr plain flour
150 gr cane sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
40 gr good-quality cocoa powder
175 gr soft unsalted butter
2 large eggs
2 teaspoons vanilla paste
150 ml sour cream or buttermilk




for the icing:
75 gr unsalted butter
175 gr good quality dark chocolate (broken into small pieces)
80-100 gr icing sugar (or to taste)
1 tablespoon golden syrup (optional)
125 ml sour cream
1 teaspoon vanilla extract

for the syrup:
2 tbsp rose syrup
1 tbsp hot water


  1. Preheat oven to 180C. Line two 20 cm diameter cake tin with greaseproof paper. 
  2. Put the soft butter and sugar into the bowl of a stand mixer. Stir on medium until pale and fluffy. Add the eggs each by each. Add vanilla paste and soured cream and mix on low speed. 
  3. In an other bowl mix the flour, cocoa, baking powder, baking soda. Stir well with a spoon. Add gradually to the butter mixture and mix with a wooden spoon very carefully. 
  4. Divide the mixture equally between the two tins and bake for 15-20 minutes or until a skewer comes out clean. 
  5. Meanwhile make the filling: melt the butter and chocolate on low heat. Keep an eye on that not to be burned! Leave to cool to room temperature and stir well for couple of times. Sift the sugar to soured cream. Mix well with a wire whisk until smooth then add gradually the chocolate mixture. 
  6. Place two-third of filling on the top of the first cake and spread over evenly with a rubber spatula.
  7. Place the second cake on that and cover with the rest of filling in a rustic way.
Happy Easter!

2 comments:

  1. Hello Diana, thank You so much! It was really delicious and easy to make. I hope You'll try it ;-)

    ReplyDelete