About this recipe:This is a dense and moist chocolate cake, reminiscent of fudge. Enjoy as is without icing, or for a truly decadent treat, ice with your favourite chocolate buttercream or ganache.
225g unsalted butter
110g cooking chocolate, chopped
250g plain flour
400g caster sugar
1/2 teaspoon bicarbonate of soda
120ml soured cream
1 teaspoon vanilla extract
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
Sift together into a large bowl the flour, sugar and bicarb. In a small bowl, beat egg slightly and combine with soured cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of double cream.
Pour cake mixture into prepared tin. Bake in the preheated oven for 45 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.
Instead of the tube cake tin, you can use 2 (23cm) round cake tins or 2 (20cm) round cake tins. Adjust baking time as needed.