The chocolate sour cream frosting makes a change from the usual buttercream (and tastes delicious) so if you want the recipe then carry on reading!
Ingredients-
For the sponge cake:
- 200g butter
- 200g caster sugar
- 3 eggs
- 1tsp vanilla extract
- 200g self-raising flour
- 1 tsp baking powder
- 150 ml sour cream
- 200g chocolate
- 40g butter
- 4 tbsp icing sugar
- 1 tsp vanilla extract
- 1 snickers bars cut into chunks
- 200ml double cream, whipped
Starting off with the cake, preheat your oven to 180c and grease two cake tins and line with parchment paper.
In a bowl cream together the butter and sugar until light and fluffy. One by one beat in your eggs, with the last one add in the vanilla extract.
Next sieve in the flour and baking powder and gently fold in.
Pour evenly into your two cake tins and bake in the oven for 20-25 minutes. (mine baked for 18 but our oven seems to always bake quicker, then everyone elses!)
To check if the cake is ready, stick in a toothpick, if it comes out clean its ready.
Once baked, let your cakes cool for 5 minutes before taking out of the tins and putting onto a cooling rack.
For the frosting, melt together your chocolate and butter in a bowl set over another bowl of hot water.
Once melted, let it cool down and then mix in the sour cream and vanilla extract.
Gradually add the icing sugar and beat in until well mixed.
I had to put my frosting in the fridge to set for about 20 minutes, so if it isnt thick enough just keep it in the fridge till spreading consistency.
Now you can assemble your cake, sandwich the two cakes together with half of the frosting and then cover the top with the rest.
Next I filled a piping bag with the whipped cream and using a 1m wilton tip, created swirls around the outside of the cake and added the snickers to the inside.
Then you're done! Its a pretty simple cake to make but the decoration gives it a special touch.
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