Easy Chocolate Cake

Ingredients
For the cake
400g Plain flour
400g Caster sugar
2 Teaspoons baking powder
1 Teaspoon bicarbonate of soda
80g Cocoa powder
175g Butter
2 Large eggs
4 Teaspoons vanilla extract
300ml Sour cream
For the icing
75g butter
175g Dark chocolate
300g Icing sugar
100ml Condensed milk
25ml Skimmed milk
2 Teaspoons vanilla extract

Method

1. Take everything out of the fridge so the ingredients can come to room temperature.
2. Preheat the oven to 180 degrees centigrade. Line two 20cm sandwich tins with removeable bases, one 5cm pastry tin and place 10 cake cases in a cupcake tray.
3. Put all the cake ingredients into a large food processor and process until you have a smooth batter.
4. Divide the cake mix into the tins and cake cases, using a spatula and metal spoons, and bake until a thin skewer comes out clean, which should be about 35 minutes. Switch the cakes around halfway through to ensure even cooking.
5. Remove the cakes and turn out onto a wire rack.
6. To make the icing, melt  the butter and chocolate together in a pyrex bowl in the microwave.
7. While the butter and chocolate are cooling, sieve the icing sugar into another bowl.
8. Add the condensed milk and milk into the chocolate mix and whisk into the icing sugar.
9. Choose your cake stand or plate and put the first 20cm cake on the plate. Cover this with icing and place the other cake on top. Ice the bottom of the 5cm cake and place in the middle of the sandwich cake. With a hot palette knife and spoons, place the rest of the icing on the top of the cake and use the palette knife to make a smooth finish.