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A great cake, easy to cut and serve.
Iced with Sour Cream and Chocolate
Icing it befits a special occasion.
2 2 2 2 5 5 g g ( ( 8 8 o o z z ) ) p p l l a a i i n n g g o o o o d d q q u u a a l l i i t t y y
c c h h o o c c o o l l a a t t e e , , b b r r o o k k e e n n i i n n t t o o s s q q u u a a r r e e s s
a a l l i i t t t t l l e e m m i i l l k k
1 1 t t s s p p v v a a n n i i l l l l a a e e s s s s e e n n c c e e
2 2 2 2 5 5 g g ( ( 8 8 o o z z ) ) b b u u t t t t e e r r
1 1 7 7 5 5 g g ( ( 6 6 o o z z ) ) c c a a s s t t e e r r s s u u g g a a r r
4 4 e e g g g g s s , , y y o o l l k k s s & & w w h h i i t t e e s s s s e e p p a a r r a a t t e e d d
5 5 5 5 g g ( ( 2 2 o o z z ) ) g g r r o o u u n n d d r r i i c c e e
1 1 2 2 0 0 g g ( ( 4 4 o o z z ) ) p p l l a a i i n n f f l l o o u u r r
1 1 t t s s p p b b a a k k i i n n g g p p o o w w d d e e r r
a a l l i i t t t t l l e e b b u u t t t t e e r r
a a d d e e e e p p , , 2 2 0 0 c c m m ( ( 8 8 i i n n c c h h ) ) c c a a k k e e t t i i n n
• Preheat oven to 175C/350F/M3
CAKES, BISCUITS AND DESSERTS
CHOCOLATE CAKE
• Grease the tin with butter and line
base and sides with baking
parchment. Break up the
chocolate and melt into the milk
and vanilla in a bowl placed over a
pan of barely simmering water.
Using the beaters, in a separate
bowl cream together the butter
and sugar (see The Creaming
Process, page 7)
• Add the egg yolks one at a time,
beating well between each
addition. At a slower speed, gently
beat in the melted chocolate
mixture. Sieve the rice, flour and
baking powder, and mix in slowly.
Using the balloon whisk, whisk the
egg whites until stiff (see Whisking
Egg Whites, page 5). Fold into the
mixture and then pour into the tin
• Bake in the centre of the oven for
This easy icing has a wonderful
gloss, and makes pretty decorations
when used with a piping bag.
• Melt the chocolate in a bowl
13
1¾ hours, or until the middle is
spongy to the touch and a skewer
comes out clean. Cool in the tin
CHOCOLATE ICING
2 2 4 4 0 0 g g ( ( 8 8 ¾ ¾ o o z z ) ) p p l l a a i i n n , , g g o o o o d d q q u u a a l l i i t t y y
c c h h o o c c o o l l a a t t e e
2 2 0 0 0 0 m m l l ( ( 7 7 f f l l o o z z ) ) s s o o u u r r c c r r e e a a m m o o r r
c c r r è è m m e e f f r r a a i i c c h h e e
Remove from the heat and cool a
little. Using the beaters on a slow
speed, whisk in the sour cream,
giving the mixture time to darken
and shine As soon as it is firm
enough to spread, smooth over
the cake with a table knife
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