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This is a rich, but not too sweet and delicious
chocolate cake. Easy to make and too easy to eat.
It can be tempting to think the mix needs a little
extra milk, but don’t do this as there is plenty of fat
in this mix to give you a moist, lovely crumb. Too
much liquid will collapse the cake.
195 g /11/2 cups white spelt flour
55 g / 1/2 cup unsweetened Dutch process cocoa
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 teaspoons natural vanilla ex tract
185 ml / 3/4 cup buttermilk
125 g unsalted butter, softened
165 g / 1 cup dark muscovado sugar
70 g / 1/3 cup golden caster sugar
2 eggs, at room temperature
This icing is best spread as soon as possible after
150 g dark chocolate (70% cocoa solids),
60 g unsalted butter, softened
185 g / 11/4 cups unrefined golden icing sugar
1 tablespoon dutched cocoa powder
a pinch of sea salt
125 g /1/2 cup sour cream, plus 1 tablespoon
Preparing to bake
Preheat the oven to 180°C or 165c if fan forced.
Line the base and sides of a 20 cm springform
cake tin with baking paper.
Sift the flour, cocoa, baking powder and
bicarbonate of soda into a bowl and set aside.
Add the vanilla extract to the buttermilk and set
Place the butter and sugars in the bowl of an
electric mixer fitted with the paddle attachment,
beat until light and fluffy, scraping down the sides
from time to time. Add the eggs, one at a time,
beating well after each addition. Add half of the
flour mix and half of the buttermilk and beat on
the lowest speed until just mixed through. Add the
remaining flour mix and the buttermilk and beat
on the lowest speed until just combined. Turn into
the tin and gently smooth over the surface with an
Bake for 40–60 minutes or until a skewer inserted
into the middle comes out clean.
Remove from the oven and cool in the tin for 30
minutes before releasing the springform sides of
the cake. Slide onto a wire rack (still in the paper)
and leave to completely cool before icing.
Make the Icing:
Melt the chocolate in a heatproof bowl over a
saucepan of just-simmering water, making sure
the bottom of the bowl doesn’t touch the water.
Remove from the heat and leave to cool a little; if it
is too hot, the butter will melt when added.
Place the butter in the bowl of an electric mixer
fitted with the paddle attachment. Beat until
light and creamy – this won’t take long. Sift in
the icing sugar and cocoa and add the salt. Beat
on medium speed, stopping the machine and
scraping down the sides every so often, until light
and fluffy. Add the sour cream and beat until well
combined, then add the melted chocolate, taking
care to beat as soon as possible as the chocolate
can begin to set when it mixes with cold butter.
Beat on medium–high speed for 1 minute or so,
until very creamy, soft and light. Use immediately.
Sweet and sour dark chocolate
Wheat - free, using spelt
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