Chocolate soured cream cake

A deliciously decadent offering, layered with a rich frosting.

Serves 12 • Ready in 45 mins, plus cooling

100g plain flour

100g rye flour

60g cocoa powder

1¼tsp bicarbonate of soda

1¼tsp baking powder

3 eggs

185g maple syrup

180ml milk

75ml coconut oil, melted

For the soured cream frosting: 300g dark chocolate

300g soured cream

1tsp vanilla extract

Sea salt flakes, to garnish

You will need:

3 x 15cm round cake tins, greased and lined with parchment

1 Heat the oven to 170C/Gas 3. Sift the flours, cocoa powder, bicarbonate of soda and baking powder in a large bowl. 2 In a large jug, whisk together the eggs, maple syrup, milk and coconut oil until all combined. Slowly pour and whisk this into the dry ingredients, until you have a smooth batter.

3 Divide the mix into the 3 cake tins and bake for 25 mins, or until a toothpick comes out clean when inserted into the centre. Leave to cook in the tins for 10 mins before turning out and leaving to cool fully on a wire rack.

4 For the soured cream frosting, melt the chocolate in the microwave, or in a bowl set over a pan of gently simmering water, and then whisk in the soured cream and vanilla until smooth and glossy.

5 To assemble, place one layer of the sponge on a serving plate or cake stand, add a quarter of the frosting and smooth to the edges with a palette knife. Repeat for the second layer and top with the final sponge. Using the remaining frosting, coat the top and the sides of the cake. To finish, sprinkle over a pinch of sea salt flakes.

Per serving: 389 cals, 22g fat, 14g sat fat, 39g carbs >>