• 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


  1. 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.
  2. 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.
  3. Spread mixture into pan and bake cake for 45 minutes or until a skewer inserted into the centre comes out clean.
  4. Leave cake in pan for 10 minutes before turning, top side up, onto a wire rack to cool.
  5. To make the chocolate glaze, stir ingredients in a small saucepan over low heat until smooth and cook, stirring, for 2 minutes.
  6. Transfer mixture to a small bowl, allowing to cool for 10 minutes.
  7. Refrigerate for 20 minutes or until glaze is spreadable.
  8. Spread cool cake with chocolate glaze.
  9. Let it stand to set before cutting.