Sweet and sour dark chocolate buttermilk cake

Wheat - free, using spelt

Serves 10–12

This is a rich, but not too sweet and delicious chocolate cake. Easy to make and too easy to eat. It can be tempting to think the mix needs a little extra milk, but don’t do this as there is plenty of fat in this mix to give you a moist, lovely crumb. Too much liquid will collapse the cake.

The Cake 195 g /11/2 cups white spelt flour 55 g / 1/2 cup unsweetened Dutch process cocoa 1/2 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 2 teaspoons natural vanilla extract 185 ml / 3/4 cup buttermilk 125 g unsalted butter, softened 165 g / 1 cup dark muscovado sugar 70 g / 1/3 cup golden caster sugar 2 eggs, at room temperature The Icing

This icing is best spread as soon as possible after making.

150 g dark chocolate (70% cocoa solids), chopped 60 g unsalted butter, softened 185 g / 11/4 cups unrefined golden icing sugar 1 tablespoon dutched cocoa powder a pinch of sea salt 125 g /1/2 cup sour cream, plus 1 tablespoon Preparing to Bake

Preheat the oven to 180°C or 165c if fan forced. Line the base and sides of a 20 cm springform cake tin with baking paper.

Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl and set aside.

Add the vanilla extract to the buttermilk and set aside.

Place the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment, beat until light and fluffy, scraping down the sides from time to time.

Add the eggs, one at a time, beating well after each addition. Add half of the flour mix and half of the buttermilk and beat on the lowest speed until just mixed through. Add the remaining flour mix and the buttermilk and beat on the lowest speed until just combined. Turn into the tin and gently smooth over the surface with an offset spatula.

Bake for 40–60 minutes or until a skewer inserted into the middle comes out clean.

Remove from the oven and cool in the tin for 30 minutes before releasing the springform sides of the cake. Slide onto a wire rack (still in the paper) and leave to completely cool before icing.

Make the Icing:

Melt the chocolate in a heatproof bowl over a saucepan of just-simmering water making sure the bottom of the bowl doesn’t touch the water. Remove from the heat and leave to cool a little; if it is too hot, the butter will melt when added.

Place the butter in the bowl of an electric mixer fitted with the paddle attachment. Beat until light and creamy - this won’t take long. Sift in the icing sugar and cocoa and add the salt. Beat on medium speed, stopping the machine and scraping down the sides every so often, until light and fluffy. Add the sour cream and beat until well combined, then add the melted chocolate, taking care to beat as soon as possible as the chocolate can begin to set when it mixes with cold butter. Beat on medium–high speed for 1 minute or so, until very creamy, soft and light. Use immediately.