Ultimate Versatile Chocolate Cake

230g unsalted butter, room temperature

540g caster sugar

4 eggs

420g plain flour, sifted

90g cocoa powder, sifted

1 tsp salt

1 tsp bicarbonate of soda

380ml sour cream/full fat natural yoghurt

250ml strong brewed coffee, cooled

To decorate: any buttercream you like (see my IGTV and website for some recipes)

Two 8” round cake tins, greased and lined

1. Preheat the oven to 180˚C fan assisted/gas mark 6.
3. Cream together the butter and sugar until very light and fluffy – approximately 4 minutes. Then add the eggs and beat on a slow speed, gradually increasing until just evenly incorporated.
5. Whisk together all the dry ingredients in a bowl. Add half to the batter, then the soured cream, then the remaining dry ingredients, keeping beating to a minimum.
7. Once you have a smooth even batter, gradually add the coffee. The mixture will be very wet, so beat slowly to incorporate.
9. Divide the mixture between the two prepared cake tins and level out to the edges. Bake for 30–35 minutes, or until a cocktail stick inserted in the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely.

You can scale this recipe up or down and use to make cakes of any size, or cupcakes. Ice and decorate as you wish – see my instagram for inspiration!

Always fill you cake tin around 3cm deep, and cupcake cases 3/4 full

Adjust baking time to suit – cupcakes need around 15 mins. larger cakes around 10 mins longer – but always test your cake by inserting a toothpick into the centre of the batter – when it comes out clean – its done!