Preparation time 20 minutes plus 15 minutes for decoration.Ingredients:
275g (10oz) soft brown sugar
25g (1oz) cocoa powder
150ml (1/4pt) water
225g (8oz) plain flour
2 level tsp baking powder
1/2tsp bicarbonate of soda
1/2tsp salt
100g (4oz) butter
2 eggs, beaten
1tsp vanilla essence
1×150ml (5fl. oz) carton soured cream
Ingredients for The Topping:
50g (2oz) plain chocolate
2tsp warm water
50g (2oz) softened butter
100g (4oz) icing sugar
Preparation:
1. Grease a 20cm (8in.) cake tin and line the base with greased greaseproof paper. Set the oven to 108°C/350°F/Gas Mark 4.
2. Put 75g (3oz) of the brown sugar into a pan with the cocoa and water. Stir over a low heat until the sugar has dissolved and simmer gently for 2 minutes. Cool.
3. Sift together the flour, baking power, bicarbonate of soda and salt.
4. Cream the remaining sugar with the butter until light and fluffy. Gradually beat in the eggs and vanilla essence.
5. Fold in half the cocoa mixture, then half the dry ingredients and them half the soured cream. Repeat.
6. Turn into the prepared tin and bake for 1 hour or until a skewer emerges dry when stuck into the middle. Turn out, and cool on a wire rack.
7. To make the topping: put the chocolate and water into a small pan and melt over a low heat. Cool. Beat the butter and sugar together until light and fluffy, and then beat in the cooled chocolate.
8. Spread the mixture over the top of the cake, making a pattern with a knife.
This recipe was published in 'Little books of delight Chocolate Cakes - p4'
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