A cake recipe from our archives, this bake was originally developed in the 1920s as an ingenious way to use up sour milk, as the cost of fresh milk would have been high, so it was important to ‘guard against waste’. We have used soured cream here. As it’s not too sweet, it’s ideal served in the afternoon with a cup of tea.
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Yields:
8 serving(s)
Prep Time:
35 mins
Cook Time:
1 hr
Total Time:
1 hr 35 mins
Cal/Serv:
472
Ingredients
FOR THE CAKE
125 g unsalted butter, softened, plus extra to grease
50 g dark chocolate, chopped, plus extra, grated, to sprinkle
2 Tbsp. milk
225 g plain flour
1 tsp. baking powder
175 g granulated sugar
2 medium eggs, beaten
1 tsp. vanilla extract
175 ml soured cream
FOR THE FROSTING
125 g granulated sugar
1 medium egg white
Pinch cream of tartar
YOU WILL ALSO NEED, OPTIONAL
A sugar thermometer
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm round tin with baking parchment. For the cake, melt the chocolate in the milk in a heatproof bowl set over a pan of barely simmering water. Set bowl aside to cool for 10min. Sift the flour, baking powder and a pinch of salt into a separate bowl.
Step 2In a further separate medium bowl, using a handheld electric whisk, beat the butter and sugar until pale and fluffy. Gradually beat in the eggs, followed by the cooled chocolate mixture and vanilla.
Step 3Using a large metal spoon, fold in alternate spoonfuls of the flour mixture and soured cream, until both are fully incorporated. Scrape into the lined tin and smooth to level. Bake for 45min, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5min, then transfer to a wire rack to cool completely.
Step 4For the frosting, in a small pan heat the sugar and 75ml water over low heat, stirring until the sugar dissolves. Turn up the heat and bubble until the mixture reaches 115°C on a sugar thermometer, or until a little dropped into cold water will form a soft, pliable ball.
Step 5In a heatproof medium bowl, using a handheld electric whisk, beat the egg white and cream of tartar until it holds stiff peaks. Gradually beat in the hot sugar syrup, adding it in a thin stream while beating constantly. Carry on beating until the outside of the bowl feels cool.
Step 6Transfer the cake to a serving plate or cake stand and spread frosting over the top. Sprinkle over some grated chocolate and leave to set for 10min before slicing.
TO STORE Store in an airtight container at room temperature for up to 3 days (the icing will develop a slight skin).
If you don’t have time to make the sugar syrup frosting, top with a simple glacé icing instead and leave to set before slicing.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
