05 April 2010

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I intended to make a Simnel Cake but forgot the marzipan so resorted to the default indulgence - Soured Cream Chocolate Cake.  It takes about three quarters of an hour from start to finish and you don't have to observe the detail of the recipe slavishly.  You can use creme fraiche instead of soured cream and also substitusoft margarine for butter and creme fraiche for milk to give the right dropping consisteny.  I used 8 inch tins as I don't seem to have any seven inch ones and added whipped cream to sandwich the layers - a tart jam is also good (I've used damson before).  

John says the slavering on of the topping reminded him of the abstract expressionism of Olitski.  I think it was meant to be a compliment.


7 comments:

Val said...
This comment has been removed by the author.
Val said...

That looks Scrummy :0)

Rattling On said...

I sounds and looks fantastic!

jane said...

Oh my. I really love chocolate cake, how have I never tried this one?! It looks delicious.
I am a cultural plebeian and had never heard of Olitski but from what I am reading and seeing (I do love what you learn from blogs!), I'd take it as a compliment.

60 going on 16 said...

Now that does sound interesting. I've been making chocolate cake (ie the cake, not the icing) with sour cream for ages. I don't think you can beat it! I use a never-fail recipe for Devil's Food Cake (clipped from The Times from about 35 years ago) and top and sandwich it with coffee butter cream. Yum.

Liz said...

Looks seriously chocolatey and worthy of all compliments. Any leftovers?

colleen said...

Leftovers? You must be joking. There is a bit in the fridge but it had my son's name on it last time I looked.

Although this is meant to be my year of being bolder I find that there are some things where failsafe is good. The soured cream/ creme fraiche seems to counteract the sweetness in the chocolate so the effect is not cloying and it suits all tastes. I used a 45% choc (Lidl!) and the combination is a good one.