Ingredients
Cake
- 125 grams butter, softened
- 1 cup (220g) firmly packed brown sugar
- ½ cup (110g) caster sugar
- 3 eggs
- 2 cups (300g) plain flour
- ⅓ cup (35g) cocoa powder
- 1 teaspoon bicarbonate of soda (baking soda)
- ⅔ cup (160g) sour cream
- ½ cup (125ml) water
Chocolate glaze
- 90 grams dark chocolate, chopped coarsely
- 60 grams butter, chopped coarsely
- ½ cup (80g) icing sugar
- ¼ cup (60g) sour cream
Method
- Preheat oven to 180°C. Grease a deep 23cm x 30cm rectangular cake pan or baking dish and line base and two long sides with baking paper, extending the paper 5cm (2in) over the sides.
- Beat cake ingredients in a large bowl on low speed until just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and paler in colour.
- Spread mixture into pan and bake cake for 45 minutes or until a skewer inserted into the centre comes out clean.
- Leave cake in pan for 10 minutes before turning, top side up, onto a wire rack to cool.
- To make the chocolate glaze, stir ingredients in a small saucepan over low heat until smooth and cook, stirring, for 2 minutes.
- Transfer mixture to a small bowl, allowing to cool for 10 minutes.
- Refrigerate for 20 minutes or until glaze is spreadable.
- Spread cool cake with chocolate glaze.
- Let it stand to set before cutting.