Step 1: Grease and line two 18cm sandwich tins. Heat the oven to gas mark 4/180°C. Cream the butter and sugar in a bowl, then sift in the dry ingredients.
Step 2: Whisk together the eggs, soured cream, syrup and vanilla extract, then beat into the cake mix.
Step 3: Divide between the tins and bake for 20-25 mins. Cool in the tins, then transfer to a cooling rack.
Step 4: For the ganache, heat the double cream until hot, but not boiling; add the chocolate and leave to melt. Stir briefly until smooth and leave to cool.
Step 5: Whisk all the buttercream ingredients together then use to sandwich the cakes. Cove the top and sides of cake with the ganache and decorate with Wafer Daisies.
|Per Serving||Per 100 g / ml|
|Fat||35.72 g||28.35 g|
|Carbohydrate||51.39 g||40.79 g|
|Protein||5.50 g||4.37 g|