Recipe

A A A

• 175 g butter (chopped )
• 1 cup water
• 3/4 cocoa powder (sifted)
• 1 3/4 caster sugar
• 1 tsp baking soda
• 2 cups self raising flour
• 1/2 cup light sour cream
• 2 eggs ( lightly beated)
• 250 g dark chocolate (chopped )
• 1/3 cup thickened cream
• 25 g butter (chopped )
• 300 ml cream (whipped, to serve )
• 2 tsp cocoa powder (to decorate )
• 2 tsp icing sugar (to decorate )

• 1 grease 2 deep, 24 cm round cake pans, line bases and sides with baking paper.
• 2 combine butter, water, cocoa, sugar and baking soda in a LARGE saucepan. stir over a low heat until butter is melted. bring to a boil and simmer uncovered 2 minutes.
• 3 remove from heat and cool 5 minutes.
• 4 whisk in flour.
• 5 add sour cream and eggs and mix until well combined.
• 6 divide mixture evenly between pans.
• 7 cook cakes in moderate oven (180 c) for about 30 mins or until cooked.
• 8 stand in pans for 5 mins then turn onto wire racks to cool.
• 9 to make chocolate ganache combine chocolate, thickened cream and butter in a small pan.
• 10 stir over a low heat until mixture is smooth.
• 11 remove from heat and transfer to a bowl, refrigerate until mixture is a spreadable consistancy.
• 12 spread ganache over top and sides of one cake, refrigerate until set.
• 13 place un-iced cake on serving plate and top with whipped cream, placed iced cake on top of cream and dust with cocoa and icing sugar to decorate.