En français la semaine prochaine pour ceux qui veulent!
A wonderful cake for greedy chocoholics, this recipe is taken from Feast by the Honourable Nigella Lawson and is the easiest cake in the Chocolate Cake Hall of Fame chapter of the book, since it can be made using a food processor. I didn't , but still, it was easy enough. For those of you who don't own a copy of Feast, you can now buy it in paperback, it would be a shame to do without it, as it has so many great recipes for all occasions.
The book says it makes 8 slices, but my friends and I thought an eighth was nearly too much, and an eighth is definitely OTT as a dessert. If you've ever made her chocolate fudge cake (from Nigella Bites, a delight too) though, you'll agree that this one is way easier to eat.
1 tsp baking powder
1/2 tsp nbicarbonate of soda
40g unsweetened cocoa
175g soft butter
2 tsps vanilla extract
150ml sour cream or crème fraîche and yogurt
Whizz everything in a food processor or mix the ingredients together, adding one at a time.
Bake in two 20cm tins or a larger one (like I did) in the preheated oven on 180°C for about 35mins but test before, a skewer should come out clean.
Leave to cool.
175g dark chocolate
300g icing sugar
1 tbsp golden syrup
1tsp vanilla extract
Melt the butter and chocolate and let cool a little. Add the other ingredients, but the sieved icing sugar last.
Sandwich both cakes together with one third of the icing, then ice the resulting cake, or slice the one larger cake in two horizontally and ice.