HAPPY BIRTHDAY TO MR. BAKE N' BEEBZ!
I asked Harry what sort ofcake he would like and asked for a chocolate one... and specifically not a 'healthy' chocolate one. So i went all out for this special occasion. In my head i was picturing recreating the massive one from matilda, always envied that kid and his cake.
|Livin' the dream|
Nigella recipe, of coarse. her ol' faithful, favourite go to chocolate cake recipe... and now mine! Holy deliciousness, ate half of the batter before it reached the tin or oven (nothing new there) but it still made a beast of a sponge 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
- Take everything out of the fridge so that all the ingredients can come to room temperature.
- Preheat the oven to gas mark 4/180°C and line and grease your tin with removable base.
- 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. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
- pour batter into prepared tin and bake until a cake tester, or a thin skewer, comes out clean, which should be about 45 minutes, but it is wise to start checking at 35.
- Remove the cake, in their tin, to a wire rack and let cool for 10 minutes before turning out of the tin. Don't worry about any cracks as they will easily be covered by the icing later.