Prep 20 mins
Cook 40 mins
Adapted from carole clements cook's comapanion
- 115 g chocolate
- 275 ml milk
- 150 g light brown sugar
- 1 egg yolk
- 260 g plain flour
- 1 teaspoon bicarbonate of soda
- 1⁄2 teaspoon salt
- 150 g butter or 150 g margarine
- 130 g caster sugar
- 3 eggs
- 1 teaspoon vanilla essence
- Preheat a 180°C oven. Line 2 x 8-9 in (20-23 cm) round cake tins with greaseproof paper.
- In a heatproof bowl set over a pan of simmering water, or in a doubleboiler, combine the chocolate, one-third of the milk, the brown sugar and egg yolk. Cook, stirring, until smooth and thickened. Let cool.
- Sift the flour, bicarbonate of soda and salt into a bowl. Set aside.
- With an electric mixer, cream the butter or margarine with the caster sugar until light and fluffy. Beat in the whole eggs, one at a time. Mix in the vanilla.
- On low speed, beat the flour mixture into the butter mixture alternately with the remaining milk, beginning and ending with flour.
- Pour in the chocolate mixture and mix until just combined.
- Divide the cake mixture evenly between the cake tins. Bake until a skewer inserted in the centre comes out clean, 35-40 minutes.
- Let cool in the tins on wire racks for 10 minutes, then unmould the cakes from the tins onto the wire racks and let cool completely.
- For the icing, melt the chocolate in a heatproof bowl set over a pan of hot, not boiling, water, or in the top of a double boiler. Remove the bowl from the heat and stir in the the salt and soured cream. Let cool slightly.
- Set 1 cake layer on a serving plate and spread with one-third of the icing. Place the second cake layer on top. Spread the remaining icing all over the top and sides of the cake, swirling it to make a decorative finish.