Spring menu that's sure to be a hit at your family gatherings.
What you'll need
For the cake
150g unsalted butter, at room temperature
150g Billington’s 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 Silver Spoon icing sugar
2 tsp Nielsen-Massey Vanilla Bean Paste
For the chocolate curls
100g white chocolate
100g dark chocolate
Heat the oven to 180°C/gas 4/350°F. 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.
Whisk together the eggs, vanilla, soured cream and syrup in a measuring jug. Pour over the dry ingredients and beat altogether.
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.
To make 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 vanilla bean paste.
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 not 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.
When you’re ready to serve, transfer one of the cakes to a serving platter, spread half 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.