Old Fashioned Chocolate Cake!!!

I was making birthday cake for a lady who is a fantastic cook so i was super nervous and this had to be absolutely perfect!! And perfect it was, to look at and to taste. Nigella Lawson describes this cake "mood-enhancingly good" and the complimrnts i got for it definitely did enhance my mood!! :D

Most importantly it is soooo simple to make, you can hardly go wrong! Make it, even if you have never baked before!!

What you need:

FOR THE CAKE:

• 200g plain flour
• 200g caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 40g best-quality cocoa
• 175g soft unsalted butter
• 2 large eggs
• 2 teaspoons real vanilla extract
• 150ml sour cream

FOR THE ICING:

• 75g unsalted butter
• 175g best quality dark chocolate, broken into small pieces
• 300g icing sugar
• 1 tablespoon golden syrup
• 125ml sour cream
• 1 teaspoon real vanilla extract 

 How:

1. Preheat the oven to 180°C and line and butter two 20cm tins with removable bases.
2. Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter. You can also throw everything into a bowl and use a hand blender to mix together.
3. Divide this batter, into the prepared tins and bake for about 35 minutes, but it is wise to start checking at 25.
4. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. 
5. To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water.
6. While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl.
7. Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar.
8. Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
9. Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
10. Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips. 
11. I topped these with beautiful sugar flowers to give me the elegance I desired.