Sticking with my theme of altruism, I jettisoned any ideas for buttercreams or whipped cream because that is not at all the CCD’s style. Serve him a wedge of sponge he can just pick up and eat and he’s happy. Serve him something he needs a pastry fork to navigate around and he sees it as unnecessary fuss.
270g caster sugar
2 teaspoons vanilla extract
270g plain flour
1 ½ teaspoons baking powder
Pinch of salt
225g sour cream
4 tablespoons rum
100ml hot, strong black coffee
Line a 20cm round springform tin with baking paper.
Start by beating together the butter and sugar. Take time over this and beat until it is pale, light and fluffy.
Beat in the vanilla.
Beat in the eggs one at a time, adding some of the flour if it looks like it might curdle.
Beat in half the flour.
Beat in half the sour cream.
Beat in the remaining flour, along with the baking powder and salt.
Beat in the remaining sour cream.
Spoon the mix into the prepared tin and bake for approximately 50 minutes, or until a skewer inserted into the cake comes out clean; check after 40 minutes to ensure the cake isn’t browning too quickly – if it is, loosely cover the top with foil and continue baking.
Leave in the tin and wrap the base and sides of the outside of the tin in foil- this will stop any leakage from the syrup and prevents a sticky cleaning up job! N.B if you’ve used a liner for the tin there’s no need to do this.
Now make the syrup: mix together the sugar, rum and hot coffee until you can feel that the sugar has dissolved. If you do this in a glass bowl you will be able to see when this has happened; I usually rely on dragging the spoon along the bottom of the dish – if it seems smooth everything has dissolved!
Poke some holes in the top of the cake and brush the hot syrup onto the warm cake – I find this gives the best absorption. You can pour but I prefer the control over distribution that a brush gives.
If you feel that the cake is getting too wet, let it rest for 10 minutes then resume brushing on the liquid.
Leave to cool completely in the tin on a wire rack.
It is best to make the cake a day in advance to let the coffee and cake settle down overnight.
Serve in generous slices with some whipped cream.
Bask in the glory of the wonderful thing you have made.