For the sponge cake
400g plain flour
250g caster sugar
100g light brown muscovado sugar
50g cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
3 large eggs
145ml sour cream
1 tbsp. vanilla extract
175g unsalted butter (melted and cooled)
125ml corn oil
300ml chilled water
For the fudge icing
175g dark chocolate (minimum 70% cocoa solids)
250g unsalted butter (softened)
275g icing sugar (sifted)
1 tbsp. vanilla extract
Method
Making the sponge cakes
Preheat the oven to 180°C/gas mark 4/350ºF.
Butter and line the bottom of two 20cm sandwich tins.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In a second bowl, whisk together the eggs, sour cream and vanilla. In a third bowl beat together the melted butter and corn oil until just blended, then beat in the water.
Add the dry ingredients all at once and mix together. Add the egg mixture, and mix again until everything is blended and then pour into the tins.
Bake 55 minutes, or until a cake-tester comes out clean. Cool on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
Making the fudge icing
Melt the chocolate in the microwave for 2-3 minutes.
In another bowl beat the butter until it's soft and creamy, add the sieved icing sugar and beat again until everything's light and fluffy. Then gently add the vanilla and chocolate and mix together until smooth.
Products used
Master Class Non-Stick 20cm Loose Base Sandwich Pan
Home Made Traditional Stoneware 34.5cm Mixing Bowl
Master Class Non-Stick 46cm x 26cm Cooling Tray
Sweetly Does It Stainless Steel Cake Tester
