Death by Chocolate
This is wonderfully moist cake which can be served on its own with expresso coffee or as a dessert with single cream or ice cream. Keep any left over cake in fridge.
125g butter; 225g dark soft brown sugar; 2 eggs, lightly beaten; 142ml soured cream; 175g plain flour; 1tsp baking powder; 1/2 tsp bicarbonate of soda; 50g cocoa powder
2tbsp cocoa powder; 125g butter; 150g icing sugar, sieved; vanilla essence
200g bar Bourneville chocolate; 2tbsp cocoa powder; 142ml double cream, lightly whipped.
Two 20cm shallow cake tins, greased and base-lined.
Set oven to Gas Mark 5 /190 C/ 375 F.
Make the cake first by creaming together the butter and sugar until lighter in colour and fluffy. Gradually beat in the eggs and then the soured cream. Don't worry if the mixture looks curdled at this stage. Sieve together the dry ingredients and then fold into the mixture. Divide the mixture between the tins and bake for 30-35 minutes or until lightly risen and firm to the touch. Allow to cool then slice each cake in half, to make four equal size cakes.
Make filling by mixing the cocoa with 2tbsp boiling water to a smooth paste, allow to cool. Beat butter, sieved icing sugar and a couple of drops of vanilla essence until light and fluffy. Beat in the cocoa. Use to sandwich the halves of cake together.
For frosting, melt chocolate bar, either in a microwave, or in a bowl, over a pan of gently simmering water. Make cocoa paste as before with cocoa powder and 2tbsp boiling water. Mix carefully into the melted chocolate. Whisk the whipped cream into the chocolate until smooth. Spread frosting evenly all over top and sides of cake with a palette knife. If frosting is a bit runny, put in fridge for a while to thicken.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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