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.
Whisk together the eggs, soured cream, syrup and vanilla extract, then beat into the cake mix.
Divide between the tins and bake for 20-25 mins. Cool in the tins, then transfer to a cooling rack.
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.
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 100g/ ml|
|Fat||34 g||27 g|
|Carhohydrate||52 g||41 g|
|Protein||5.1 g||4.1 g|
For the recipe Chocolate Fudge Cake