This chocolate slab cake gets its moist texture from the soured cream which is stirred into the beaten mixture
- 225 g/8 oz/1 cup butter
- 100 g/3¹/21 oz dark chocolate, chopped
- 150 g/3¹/4 pint /²/3 cup water
- 300 g/10¹/2 oz/2¹/2 cups plain (all-purpose) flour
- 2 tsp baking powder
- 275 g/9¹/2 oz/1²/3 cups soft brown sugar
- 150 ml/¹/4 pint/ ²/3 cup soured cream
- 2 eggs, beaten
- 200 g/7 oz dark chocolate
- 6 tbsp water
- 3 tbsp single (light) cream
- 1 tbsp butter, chilled
Grease a 33 x 20 cm/13 x 8 inch square cake tin (pan) and line the base with baking parchment. In a saucepan, melt the butter and chocolate with the water over a low heat, stirring frequently.
Sieve (strain) the flour and baking powder into a mixing bowl and stir the in the sugar.
Pour the hot chocolate liquid into the bowl and then beat well until all of the ingredients are evenly mixed. Stir in the soured cream, followed by the eggs.
Pour the mixture into the prepared tin (pan) and bake in preheated oven, 190°C/375°F/ Gas Mark 5, for 40-45 minutes.
Leave the cake to cool in the tin (pan) before turning it out on to a wire rack. Leave to cool completely.
To make the frosting, melt the chocolate with the water in a saucepan over a very low heat, stir in the cream and remove from the heat. Stir in the chilled butter, then pour the frosting over the cooled cake, using to spread it evenly over the top of the cake.
Cook’s Tip:Leave the cake on wire rack to frost it and place a large baking tray (cookie sheet) underneath to catch any drips.
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