Out of all the cakes in the whole wide world, chocolate cake is never my first choice of cake to chow down on.  So why am I constantly baking it?

In this instance, I think it was the frosting that suckered me in.....white chocolate and sour cream....bet you agree with me huh?

This is not a light, fluffy cake.  

Think of thick slabs of fudgy brownie smothered in a cooling, and if I can say, almost refreshing creamy frosting.  It's rich, decadent and smooth and it was baked with love to celebrate a birthday.

Double Chocolate Layer Cake

(recipe has been adapted from an unknown source)

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16cm 2 layered cake

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250g dark cooking chocolate, chopped | 125g butter | 3 eggs | 1/4 cup sugar | 1/2 cup almond meal | 1/2 cup plain flour | 1/2 tsp baking power

filing:  200g white chocolate, chopped | 1/4 pouring cream | 1 cup sour cream

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1. Preheat the oven to 160 degrees (320F).  
2. For the frosting, place the white chocolate an cream in a saucepan over low heat and stir until the chocolate is melted and smooth.  Allow to cool and then stir in the sour cream, cover and refrigerate until firm.  
3. For the cake, place the dark chocolate and butter into a saucepan over low heat and stir until the chocolate is melted and smooth.  Allow to cool slightly.  
4. Place the eggs and sugar in the bowl of an electric mixer an beat until light and fluffy.  
5. In a separate bowl, mix together the almond meal, flour an baking power.  Fold through the dark chocolate mixture and the fluffy eggs and pour the mixture into 2 x 16 cm round (greased) cake tins.  Bake for 25 minutes then turn out onto a rack.  
6. Once cool, spread one layer with the white chocolate filling, top with the other cake and ice with the remaining filling.

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Personally, I would double the quantity of the white chocolate frosting as the cake is quite rich and this cuts through that richness just perfectly.

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Happy birthday Miss J!

xx