This old fashioned sour cream chocolate cake recipe is a twist on a Nigella classic. Fun rainbow icing transforms it into a choc paddle pop cake!
Preheat the oven to 180°C, grease and line four springform mini round cake tins with baking paper.
Combine flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream in the food processor and process until smooth and thick.
Divide batter into prepared tins and bake for 20-30 minutes until an inserted skewer comes out clean. If baking cakes in batches, allow cakes to cool for 15-20 minutes before removing from tin and transferring to a wire rack to cool fully.
Once all cakes are cool, cut two in half horizontally using a serrated knife. Place base of one cake on a serving plate/cake stand and top with buttercream and jam, repeating with the remaining 2 layers but do not add any to the top of the cake. Repeat with remaining two cakes on a separate serving plate and refrigerate cakes while preparing buttercream icing.
Prepare buttercream icing as per packet mix method. Divide between 5 bowls to create white, blue, yellow, green and pink colours in light shades.
Remove cakes from fridge and crumb coat with plain (white) buttercream icing. Refrigerate for an additional 15 minutes.
Once crumb coat is chilled and a little firm, use a spatula to roughly ice the cake, starting with yellow, then pink, blue and green up the sides of the cake. Do not smooth icing down, simply spread it on roughly all over. Once the cake is fully covered in icing, use a large flat spatula or ruler to run around the sides of the cake and remove excess icing to create a smooth surface. Repeat on top of cake to create a flat top.
Finish with icing decorations and serve. Yum!