Rich Chocolate Cake
- For the cake
- 7 ozs Dark chocolate (70% cocoa solids, chopped)
- 1 cup butter
- ⅜ cup water
- 2 ¼ cups self-rising flour
- ¼ cup cocoa powder
- 2 cups light brown sugar
- 3 eggs
- 0.333 cup Sour cream
- For the filling and covering
- 1.333 cups cream (48% fat)
- 2 tsps unsalted butter
- 11 ozs plain Chocolate (70% cocoa solids)
- 1 tsp vanilla extract
- To decorate
- Milk chocolate (shavings)
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease 2 x 20cm|8in sandwich tins.
Melt the chocolate, butter and water in a pan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.
Sift the flour and cocoa into a bowl and stir in the sugar.
Beat together the eggs and soured cream in a mixing bowl. Beat in the chocolate mixture and gently fold in the flour mixture until smooth. Spoon into the tins and bake for 35-40 minutes, until firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the filling and covering: heat the cream, butter, chocolate and vanilla in a heavy-based pan over a low heat. Remove from the heat and whisk the mixture until smooth and thickened.
Spread some of the chocolate over the top of one of the cakes, then carefully top with the other cake. Spread the remaining chocolate over the top and sides of the cake and decorate with chocolate shavings