CLASSIC RICH BUTTERMILK CHOCOLATE CAKE

Everyone has a cake that Mum or Gran made, which defines their childhood. Thanks to our daughter, the cake we make a lot is from the movie Matilda. (Old Trunchbull, what were you thinking? That cake you made Bruce eat looked so divine that the poor lad may have had a culinary gastronomic peak too soon, and lost his life to mediocre piffle for the rest of his days!) The buttermilk in this cake can be substituted with milk if you really want, BUT the flavour of the buttermilk really makes the cake go from good to divine.

MAKES ONE 20 CM (8 INCH) CAKE, OR 24 CUPCAKES

130 g (4½ oz) butter

225 g (8 oz) soft brown sugar

75 g (2½ oz) sugar

2 eggs

225 g (8 oz) plain (all-purpose) flour

75 g (2½ oz) Dutch-processed cocoa powder

2 teaspoons bicarbonate of soda (baking soda)

a pinch of sea salt

300 ml (10½ fl oz) buttermilk

3 teaspoons vanilla extract

2 quantities of chocolate frosting or ganache

Preheat the oven to 180ºC (350ºC/Gas 4). Line a 20 cm (8 inch) round cake tin with baking paper, or line two 12-hole 125 ml (4 fl oz/½ cup) muffin tins with paper cases.

Using electric beaters, cream the butter and sugars until pale and creamy. Slowly add the eggs one at a time, beating well each time.

Sift the flour, cocoa, bicarbonate of soda and sea salt together into a bowl. Add the mixture to the butter mixture in batches, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overmix.

Pour the batter into the cake tin, or divide among the muffin holes. Bake the cupcakes for 20 minutes, and the cake for 30–35 minutes, or until a skewer inserted into the middle comes out clean.

Leave to cool in the tin or tins for 10 minutes, before turning out onto a wire rack to cool completely.

Once cooled, smother the top of the cake or cupcakes with the frosting or ganache.

The frosted cake or cupcakes will keep in an airtight container in a cool dark place for up to 2 days.