Classic cake

CHOCOLATE BIRTHDAY CAKE

INGREDIENTS

(Serves 12-16)

For the sheet cake:

170g unsalted butter, at room temperature, plus extra for greasing; 320g plain flour; 3tsp baking powder; ½tsp fine sea salt; 350g caster sugar; 3 large eggs; 2tsp vanilla extract; 175ml sour cream

For the chocolate fudge frosting:

340g unsalted butter, at room temperature; 120g icing sugar; 2tbsp golden syrup or clear honey; 60g cocoa powder; 80ml hot water; 80ml sour cream; 1tsp vanilla extract; 200g dark chocolate (70% cocoa solids), melted and cooled; sprinkles of your choice, to decorate

METHOD:

1. Preheat oven to 180°C (350°F), Gas Mark 4. Grease baking tin and line with parchment paper.

2. Place the flour, baking powder and salt into a large bowl and whisk briefly. Add the butter and sugar to a separate large bowl and, using an electric mixer, beat together for about five minutes until light and fluffy. Add the eggs, one at a time, beating until fully combined before adding another. Add the vanilla and mix briefly to combine. Scrape the batter into the prepared tin and level out. Add flour mixture in three additions, alternating with the sour cream, starting and finishing with the flour.

3. Bake for 35-40 minutes. Leave to cool in the tin.

4. For the fudge frosting, place the butter in a large bowl and use an electric mixer to beat on high speed for a couple of minutes or until creamy and smooth. Add the sugar, golden syrup (or honey) and cocoa powder and beat on high speed for five minutes or until light and fluffy. Add the hot water, sour cream and vanilla to a small jug and whisk together. Add the sour cream mixture to the bowl and mix on medium speed until combined. Add the melted chocolate and beat briefly until smooth and silky.

5. Spread the frosting over the cake, finishing with the sprinkles.