When Bert’s ill or very upset, the only thing that will comfort him is his dummy (not normally allowed outside of naptimes and bedtime), John the rabbit, cuddles … and to wear a sou’wester hat. There’s a logic to the toddler mind that’s inaccessible to the rest of us.
Let’s hope he feels better in time for Daddy’s birthday cake tomorrow.
Makes a 20cm sandwich cake
300g self raising flour
300g golden caster sugar
1.5 teaspoons baking powder
Half a teaspoon bicarbonate of soda
225g softened butter
3 teaspoons vanilla extract
225ml sour cream
100g good quality white chocolate, bashed to splinters with a rolling pin
For the icing:
75g unsalted butter
175g good quality dark chocolate
300g icing sugar
1 tablespoon golden syrup
125ml sour cream
1 teaspoon vanilla extract
Beat all the ingredients for the cake together, folding in the chocolate at the last minute. If you’re a better woman than I am, do it the proper way, beating together the butter and sugar, gradually adding the eggs and then the flour. I bung it all in a food mixer.
Divide between two greased and lined 20cm tins and bake at 180 (or the grid shelf on the bottom of the Aga roasting oven with the cool shelf two rows above) for 35-40 minutes. I’d check after 30, especially if you’re cooking in an Aga, which makes its own rules.
For the icing, melt together the butter and chocolate, add the vanilla, cream and syrup and then sieve in the sugar and beat to combine. Ice the cake when it’s cold and the icing has cooled a bit or you’ll get that cow pat look. If you place rectangles of baking parchment under the edges of the cake when you ice it then whip them away when you’ve finished, you’ll avoid a chocolate streaked plate.
Bert decorated it with chocolates (because what this recipe really needs is more chocolate) – he has a ‘more is more’ approach.