National Baking Week 2011

Ingredients

For the cake:

• 150g unsalted butter, at room temperature
• 150g light muscovado sugar
• 40g cocoa, sifted
• 150g self raising flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 medium free range eggs
• 1 tsp Nielsen-Massey Vanilla Extract
• 142ml soured cream
• 2 tbsp golden syrup

For the buttercream:

• 200g white chocolate
• 280g unsalted butter
• 280g icing sugar
• 2 tsp Nielsen-Massey Bean Paste

For the chocolate curls:

• 100g white chocolate
• 100g dark chocolate

Equipment

• 2 x 18cm sandwich tins

Method

1. Heat the oven to 180°C/Gas 4/Fan 160°C. Grease and base-line 2 x 18cm sandwich tins. Beat together the butter and sugar until pale. In a Separate bowl Sift the cocoa, flour, Baking powder, bicarbonate of soda and a pinch of salt, Mix well. Add to the creamed butter and sugar.
2. In a measuring jug Whisk together the eggs, Nielsen-Massey Vanilla Extract, soured Cream and syrup.  Pour over the dry ingredients and beat altogether.
3. Divide the mixture equally between the tins. Bake in the oven for 20-25 minutes until springy. Leave to Cool for a few minutes in the tins, then transfer to cooling racks to cool completely.
4. For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and Nielsen-Massey Vanilla Bean Paste.
5. For the chocolate curls, melt the white and dark chocolates separately as above, then pour each on to a small plate, leave to cool until firm but no completely solid, then using a peeler or sharp knife, run the blade over the chocolate to make a curl, transfer to a lined plate and Chill in the fridge until ready to serve.
6. When you're ready to serve, transfer one of the cakes to a serving platter, spread ¼ of the buttercream on top, then top with the other cake. Then use the remaining buttercream to ice the top and sides of the cake. Top with the chocolate curls.

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