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Sour cream chocolate cake

75g dark chocolate

75ml sunflower oil

75g sour cream

125g caster sugar

75g runny honey

2 tsp vanilla extract

3 medium eggs

25g cocoa powder

175g plain flour

2 tsp baking powder

For the quick cake syrup

25g icing sugar

2 tsp vanilla extract

For the sour cream frosting

300g dark chocolate

50g unsalted butter

50g runny honey

25ml bourbon or brandy

100g icing sugar

125g sour cream

Line the base of two round 18cm sponge cake tins with a disc of nonstick paper

and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4. Meanwhile, get

on with the cake mix melt the chocolate, then beat in the oil, cream, sugar,

honey and vanilla. Beat in the eggs one at a time, then stir together the

cocoa, flour and baking powder, and sift in. Divide the mixture between the

tins and bake for around 25 minutes, until a skewer pulls out with just a few

crumbs sticking to it.

While the cakes are warm, make the syrup by stirring the icing sugar and

vanilla with 25ml boiling water. Prick the cake tops, spoon over the syrup and

leave to cool in the tin, covered with paper or clingfilm.

For the frosting, melt the chocolate and butter, stir in the honey, bourbon and

sifted icing sugar, leave until cool, then beat in the sour cream. When the

mixture firms slightly, beat again, sandwich the cakes together with it and

spread the rest over the top and sides.