Just like heaven

There comes a time in a girl's life when she reaches absolute perfection. It happened yesterday for me whilst baking my housemate's birthday cake. I'm so proud of myself - it has surpassed all my previous baking exploits. It was like everything in the universe came together to create this incredible cake. An immaculate baking conception. And it tastes like what I imagine heaven would taste like if you licked one of the walls.

Modest, I know.

sponge...
175g soft unsalted butter

200g soft brown sugar
2 large eggs
2 teaspoons vanilla extract
150ml sour cream

200g plain flour

1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
50g best-quality cocoa powder

icing...
75g unsalted butter
175g best quality dark chocolate
1 tablespoon golden syrup
125ml sour cream
1 teaspoon real vanilla extract

300g icing sugar

Pinch of salt (to make the chocolate really tasty)

1. Preheat the oven to 180°C and line two sandwich tins.
2. Cream butter and sugar until pale and fluffy, then add eggs slowly along with the vanilla extract and sour cream. Sift the flour, salt, raising agents and the cocoa powder and fold into the mix being careful not to over mix. Divide the batter between the two prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes.
3. Remove the cakes and let cool for 10 minutes before turning out of their tins. Don't worry about cracks in the top - they will be smothered with icing later.
4. To make the icing, melt the butter and chocolate together slowly. Leave to cool before adding the golden syrup then sour cream, vanilla and salt. Beat the icing sugar into the chocolate a little at a time until thick and glossy. You may need to add a bit of boiling water or milk or more icing sugar to get the right consistency. It should be thick enough to coat easily but not drip off. Spoon a third of the icing on to the top of one cake, spread about a bit until you cover the top of it evenly. Sit the other cake on top pressing gently to sandwich the two together. Spread the top, back and sides of the cake with the remaining icing and decorate in any manner you see fit i.e. pearl effect spray and glitter and sugar flowers.