. The Tasting Palette .

[[ Chocolate Overload]]

I was inspired by Nigella Lawson when I watched her Nigella Feast series. That episode was on chocolate heaven and she baked everything chocolatey. So I took out my Nigella Feast book to look at the recipe. Decided on baking the old fashioned chocolate cake which was basically a chocolate cake with chocolate frosting.

Full from lunch, J and I was all set to bake this chocolatey cake.

Since I did not have two 17 inch cake tins, we simply baked one layer in my 20 inch cake tin. It turned out really well though the frosting was slightly too sweet.

Nicely baked with its natural cracks
After spreading the dark chocolate frosting. Don't you think its gleam is enticing you to eat it?
A chocolate cake slice that I devoured

Old Fashioned Chocolate Cake

Adapted from Nigella Feasts

For the cake:

200g plain flour

200g caster sugar

1 tsp baking powder

1/2 tsp bicarbonate of soda

40g best cocoa

175g unsalted butter

2 large eggs

2 tsp vanilla extract

150ml sour cream

For the icing:

75g unsalted butter

175g best quality dark chocolate

250g icing sugar

1 tbsp golden syrup

125ml sour cream

1 tsp vanilla extract

cut fruits and candy for decoration, optional

1. Take everything out of the fridge so that ingredients can come to foom temp.

Preheat oven to 180 deg c. Line and butter a 22cm sandwich tin with a removable base

2. Mix the flour, sugar, the leavening agents and beat in the soft butter untill you have a combined and creamy mixture.

3. Now whisk in the cocoa, sour cream, vanilla, eggs and beat this into your bowl of mixture

4. Place mixture into your cake tin and baked for about 40 minutes( or depending on your oven)

5. REmove the cakes, in their tins to a wire rack and let it cool for 10 minutes before turning out of their tins.

6. To make the icing, melt the butter, chocolate in a good sized bowl over a pan of simmering water.

7. While the chocolate and butter are cooling a little, sieve in the icing sugar. Add the golden syrup, sour cream and vanilla into the mixture and mix well.

8. When you are done, you may need to add a little boiling water or some icing sugar: it depends on whether you need the icing to be runnier or thicker.

9. Spoon the icing on top of the cake and spread it in a swirly texutred. Spread the sides with the remaining icing. Decorate iwth candies and fruits!

. My Tasting Palette .
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