Cake:
- 225 g/ 8 oz butter
- 100g dark chocolate, chopped
- 150 ml water
- 300 g plain flour
- 2 tsp baking powder
- 275 g soft brown sugar
- 150 ml soured cream
- 2 eggs beaten
- 200g dark chocolate
- 6 tbsp water
- 3 tbsp single cream
- 1 tbsp butter, chilled
Grease a 13 x 8 inch square cake tin. In a saucepan, melt the butter and chocolate with the water over a low heat. Sieve the flour and baking powder into a mixing bowl and stir in the sugar. Pour the hot chocolate liquid into the bowl and then beat well until all of the ingredients are evenly mixed. Stir in the soured cream, followed by the eggs. Pour the mixture into the prepared tin and bake for 40-45 minutes on Gas mark 5 (350 degrees). Leave the cake to cool in the pan before turning out onto a wire rack. Leave to cool completely.
To make the frosting, melt the chocolate with the water in a saucepan over a low heat, stir in the cream and remove from the heat. Stir in the chilled butter, and then pour the icing over the cake using a spatula to spread evenly.
- Yields: 1 8" x 13" cake
- Preparation Time: 1 hour