75 g Dark chocolate
75 ml Sunflower oil
75 g Sour cream
125 g Caster sugar
75 g Runny honey
2 ts Vanilla extract
3 md Eggs
25 g Cocoa powder
175 g Plain flour
2 ts Baking powder
MMMMM--------------------SOUR CREAM FROSTING-------------------------
300 g Dark chocolate
50 g Unsalted butter
50 g Runny honey
25 ml Bourbon or brandy
100 g Icing sugar
125 g Sour cream
Line the base of two round 18 cm sponge cake tins with a disc of
nonstick paper and heat the oven to 180°C (160°C
fan-assisted)/350°F/gas mark 4. Meanwhile, get on with the cake mix
melt the chocolate, then beat in the oil, cream, sugar, honey, and
vanilla. Beat in the eggs one at a time, then stir together the
cocoa, flour, and baking powder, and sift in. Divide the mixture
between the tins and bake for around 25 minutes, until a skewer pulls
out with just a few crumbs sticking to it.
While the cakes are warm, make the syrup by stirring the icing sugar
and vanilla with 25 ml boiling water. Prick the cake tops, spoon over
the syrup and leave to cool in the tin, covered with paper or cling
film.
For the frosting, melt the chocolate and butter, stir in the honey,
bourbon, and sifted icing sugar, leave until cool, then beat in the
sour cream. When the mixture firms slightly, beat again, sandwich the
cakes together with it and spread the rest over the top and sides.
