About this recipe:This chocolate cake oozes decadent, dark-chocolaty sweetness and depth. Soft dark brown sugar in both cake and icing gives it an unmistakeable 'wow' factor. They say that all of the fun happens after dark, and this cake is no exception!
280g plain flour
2 teaspoons bicarbonate of soda
1/2 teaspoon salt
110g butter or margarine
550g dark brown soft sugar
1 1/2 teaspoons vanilla extract
85g cooking chocolate, melted
230g soured cream, divided
240ml boiling water
220g dark brown soft sugar
4 tablespoons milk
210g icing sugar
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat oven to 180 C / Gas 4.
Sift together the flour, bicarbonate of soda and salt. Set aside.
In a large bowl, beat 110g butter or margarine and 550g dark brown soft sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate. Add 1/2 the soured cream and then 1/2 the dry ingredients to the butter mixture until well blended.
Add the remaining soured cream and dry ingredients to the mixture. Stir in boiling water.
Bake in a greased 20x30cm tin for 35 minutes.
Let cool for 10 minutes before icing.
To make caramel icing:
First melt 110g butter in a saucepan. Stir in 220g dark brown soft sugar and boil about 2 minutes. Stir in milk and bring to the boil. Place tin in cold water and stir in the icing sugar. Continue stirring until smooth. Spread over still warm cake.