What you will need:
- 250g butter
- 1⅓ cups (235g) brown sugar
- 3 eggs
- 2 cups (300g) plain (all-purpose) flour
- 1½ teaspoons baking powder
- ⅓ cup (35g) cocoa powder
- 1 Cup (250ml) sour cream
- 250g dark chocolate, melted
- Chocolate Glaze
- 150g dark chocolate, chopped
- ⅓ cup (80ml) pouring (single) cream
Preheat oven to 160°C (325°F). Grease a 22cm cake tin. Place the butter and sugar in the bowl of an electric mixer.
Beat until light and creamy.
Add the eggs and beat well.
Sift the flour, baking powder and cocoa over the butter mixture, add the sour cream and chocolate.
Mix until just combined.
Pour the mixture into the tin and bake for 55 minutes–1 hour or until just set. Cool in the tin.
To make the chocolate glaze, combine the chocolate and cream in a saucepan over low heat.
Stir until smooth. Allow the glaze to stand for 5 minutes.
Spread over the top of the cake.
Serves 8–10. This cake is delicious, with a crumbly texture. I felt that it needed something to break up the cake, hence the raspberries, or if it wasn't the middle of the afternoon, some yummy vanilla ice cream would go down well with this cake too.
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