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Nigella's chocolate cake

And two! Continue the marathon of chocolate cakes. Here's the second: Old-fashioned chocolate cake . This one I dedicated to Catherine, returned from a laborious task to his ankle ballerina. We hope to be a good omen. This is Nigella's version of an old American chocolate cake. It can be seen from an ingredient uncommon for us, sour cream (sour cream, or Russian, the legendary smetana). There are several ways to pack a sour cream-like do-it-yourself (basically add the fresh cream with a spoonful of yogurt and a few drops of lemon juice, leaving out of the refrigerator 3-4 hours at least). I shortened it all by simply using half cream and half yogurt. Finally, the recipe also included the golden syrup, very hard to find us. I've replaced with maple syrup.

Ingredients

for the cake:

200 grams of flour

200 grams of sugar

1 heaped teaspoon baking powder 1

/ 2 teaspoon baking soda

40 gr. good quality bittersweet chocolate

175 grams of butter

2 teaspoons vanilla extract (natural possib.)

150 ml. sour cream (or 75 +75 greek yogurt and cream)

-cream for the frosting:

75 gr. butter

175 gr. dark chocolate 70% cocoa

300 gr. powdered sugar (I just shake that long normal)

1 tablespoon maple syrup (the recipe calls for the golden syrup)

125 ml sour cream (or 65 +60 cream and greek yoghurt )

1 teaspoon of extract vanilla

Decorate

Prepare two molds can be opened 20 cm greased (I anoint only the rim and covers the bottom with parchment paper). Or if you have one just like me, a usatene and then cut the cake in half (adding 10 minutes of cooking). Preheat oven to 180 degrees (170 ° if ventilated).

Nigella The nice thing about that is very practical and you will always suggest a few shortcuts, like the one to beat all cake ingredients in a blender and turn on her going. The important thing is to add the baking powder and baking soda last, when everything is ready to fire. Divide the mixture between the two dies (if you have them: (and bake for 30 minutes, making sure to invert molds halfway through cooking and check after 25 minutes of cooking with a toothpick. Remove from oven and let cool for 10 minutes in the molds.

Meanwhile, prepare the frosting: melt butter and chocolate in a double boiler (I use the microwave, however: at 450 W for 3-5 minutes). Add the sifted powdered sugar or passed to the mixer. Then incorporate other ingredients. Use one third of the icing for the filling between two cakes and the rest of the cake to cover completely, including edges. If the icing is too stiff, soften it with a teaspoon of boiling water (but do not overdo it otherwise slip etc.), if too soft add sugar. Decorate with sugar flowers, or similar tails. But 'even so beautiful.