Devil's Food Cake Mix Cake

Ingredients:

1 batch (550g) devil's food cake mix
240ml buttermilk
3 medium eggs

For the Icing:
240g good quality plain chocolate
pinch of Salt
3 tbsp caster sugar
300ml soured cream (or substitute Double Cream mixed with the juice from half a lemon)

Method:

Turn the cake mix into a bowl then cream the mixture. Add the eggs one by one, beating well to combine after each addition. Now add the buttermilk and stir thoroughly until the batter is smooth.

Take two 20cm diameter sandwich tins and grease with butter then line with greaseproof (waxed) paper. Divide the batter between the prepared tins then transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the top is springy and a skewer inserted into the centre of the cake emerges cleanly. Remove from the oven and allow to cool for 15 minutes in the tins before turning out onto a wire rack to cool completely.

Whilst the cakes are cooling prepare the chocolate icing. Chop the chocolate then place in the top of a bain-marie (double boiler) and heat gently over simmering water until melted. Whisk in the salt and sugar then add the soured cream, stirring constantly. Set the mixture aside.

When the cakes are cold slice each one in half, so you have four layers. Place the first layer on a serving plate then use the icing to cover the top. Place the next layer on top. Keep layering, using the chocolate icing to sandwich until you have a tier of four cakes. But make certain you keep enough of the frosting to cover the top of the cake. If desired dust with a mix of icing sugar and cocoa powder or decorate with chocolate shavings.

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