ingredients
serves 12
7 tablespoons butter, softened, plus extra to grease
1 cup milk
1 tbsp lemon juice or vinegar
2 1/4 cups All purpose flour
1 tsp Baking soda
1/2 cup (2 ounce) cocoa powder
1 1/8 cup golden superfine sugar
3 medium eggs, beaten
FROSTING
9 x 1 ounce squares good quality plain dark chocolate
3 tbsp golden superfine sugar
1 1/8 cups soured cream
method
1. Grease and base-line two 8 inch sandwich tins with greaseproof paper, then grease the paper.
2. Pour the milk into a jug, then add the lemon juice and put to one side to sour. Sift the flour, Baking soda and cocoa powder together.
3. Cream the butter and half the sugar together in a large bowl until light. Gradually beat in the eggs, then the remaining sugar. Mix in the soured milk alternately with the flour mixture, about 2 tbsp at a time.
4. Divide the mixture between the prepared tins and spread level. Bake in the centre of the oven at 180°C (160°C fan oven) for 30 minutes. Leave in tins for 10 minutes, then turn out and cool on a wire rack.
5. For the frosting, break up the chocolate and melt in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly, then whisk in the sugar and soured cream.
6. Slice each cake in half to make 4 layers. Put one on a plate, then spread with a quarter of the frosting. Repeat to layer the cake up, finishing with frosting.
