Ingredients

  • 150 g butter
  • 150 g light muscovado sugar
  • 150 g plain flour
  • 40 g cocoa
  • 2 tsp dr. oetker baking powder
  • 0.5 tsp dr. oetker bicarbonate of soda
  • 2 medium eggs
  • 142 ml soured cream
  • 2 tblsp golden syrup
  • 1 tblsp dr. oetker select vanilla extract
  • dr. oetker wafer daisies, to decorate
  • 100 g butter, softened
  • 200 g icing sugar
  • 1 tsp dr. oetker select vanilla extract
  • 100 g dr. oetker continental plain chocolate, melted
  • 150 ml double cream
  • 150 g dr. oetker continental plain chocolate

Method

  • Grease and line two 18cm sandwich tins. Heat the oven to gas mark 4/180°C. Cream the butter and sugar in a bowl, then sift in the dry ingredients.
  • Whisk together the eggs, soured cream, syrup and vanilla extract, then beat into the cake mix.
  • Divide between the tins and bake for 20-25 mins. Cool in the tins, then transfer to a cooling rack.
  • For the ganache, heat the double cream until hot, but not boiling; add the chocolate and leave to melt. Stir briefly until smooth and leave to cool.
  • Whisk all the buttercream ingredients together then use to sandwich the cakes. Cover the top and sides of cake with the ganache and decorate with wafer daisies.