Heat oven to 180C/160C fan/gas 4.
Lightly grease 2 x 23cm loose-bottom
cake tins and line with a circle of baking
parchment. Beat together the butter and
sugar until pale and creamy. Add the
eggs, one at a time, beating well between
each addition, then add the baking
powder, cocoa and a third of the flour.
Mix well to combine, then stir in half the
soured cream. Alternating between
adding the flour and soured cream, mix
everything until just combined. Spoon
into the prepared tins, then smooth over
the surface with a spoon.
Bake for 30 mins or until the cakes are
firm to touch and a skewer inserted into
the centres comes out clean. Leave to
cool in the tins for 5 mins, then turn out
onto a rack and cool completely.
When you’re ready to serve, whip the
double cream with 2 tbsp Dulce de leche
until soft peaks form. Place 1 cake on a
serving plate and spread with half the
cream, then drizzle over the remaining
Dulce de leche. Top with the other cake,
then spread the remaining cream on top.
Sprinkle with the chocolate. Chill until
ready to serve.