This is one of the most popular cakes I bake! Its a rich, moist dark chocolate cake and it is delicious! I use it a lot.
It's great for celebration and wedding cakes and it is so easy to adapt the flavours and fillings. I usually use white chocolate buttercream as a filling but it can easily be changed to mint chocolate or chocolate orange.
So here it is:
(for a 10" tin)
350 g (12oz) butter, chopped, plus extra to grease
350 g (12oz) plain chocolate, chopped
275 ml (9fl oz) milk
375 g (13oz) plain flour
3 tsp baking powder
60 g (2½oz) cocoa powder
750 g (1lb 11oz) caster sugar
6 medium eggs
250 ml (8fl oz) sour cream
Preheat oven to 160°C (140°C fan) mark 3. Grease and line a 25.5cm (10in) round cake tin with baking parchment. Put butter, chocolate and milk into a pan and gently melt until smooth and glossy. Set aside to cool slightly.
Meanwhile, sift the flour, baking and cocoa powders into a large bowl, then stir in the sugar. In a separate large jug, mix together eggs and sour cream. Pour both the chocolate and egg mixtures into the flour bowl, and whisk well until combined.
Pour cake mixture into the prepared tin and bake in the centre of the oven for about 2hr, or until a skewer inserted into the centre comes out clean. Allow to cool completely in the tin before icing with buttercream and decorating.
Recipe courtesy of good housekeeping.