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Cake.
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1.
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Take everything out of the fridge so that all the ingredients can come to room temperature.
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2.
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Preheat the oven to gas mark 4/180C and line and butter two 20cm sandwich tins with removable bases.
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3.
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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.
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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.
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Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
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4.
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Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25.
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Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
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5.
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Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins.
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Dont worry about any cracks as they will easily be covered by the icing later.
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Frosting.
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1.
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To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water.
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Go slowly either way: you dont want any burning or seizing.
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2.
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While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl.
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Or, easier still, put the icing sugar into the food processor and blitz.
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This is by far and away the least tedious way of removing lumps.
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3.
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Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar.
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Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.
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4.
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When youve done, you may need to add a little boiling water say a teaspoon or so or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is.
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It should be liquid enough to coat easily, but thick enough not to drip off.
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5.
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Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate).
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Then sit one of the cakes, uppermost (ie slightly domed) side down.
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6.
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Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly.
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Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
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7.
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Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience).
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Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
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8.
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I love to dot the top of this with sugar pansies and you must admit, they do look enchanting but there really is no need to make a shopping expedition out of it.
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Anything, or indeed nothing, will do.
