Sticky Chocolate Cake

INGREDIENTS

100g/4oz plain chocolate

175g/6oz unsalted butter, softened

3tbsp cocoa powder

225g/8oz caster sugar

3 eggs

175g/6oz self-raising flour

150ml/1/4pint soured cream

1tsp vanilla extract

For the filling/icing;

8 tbsp apricot jam

225g/8oz plain chocolate

300ml/1/2pint double cream

4tbsp rum (optional)

METHOD

Preheat the oven to 180C, 350F, Gas 4.

Grease and line 2 8" round shallow cake tins.

Melt the chocolate in a heatproof bowl over a pan of simmering water.

Mix the cocoa powder to a paste with 4tbsp boiling water.

Cream together the butter, sugar and vanilla until light and fluffy.

Whisk the eggs and add them to the creamed mixture a little at a time stirring in between.

Stir in the melted chocolate and the cocoa paste.

Sieve the flour and carefully fold into the cake mixture along with the soured cream, stir until well combined.

Divide the mixture between the 2 prepared tins and smooth level.

Bake in the centre of the oven for 25-30 minutes until firm to the touch.

Cool in the tins for 5 minutes then turn out onto a wire cooling rack.

Warm the apricot jam and stir in the rum if required. Use this to sandwich the 2 cakes together.

Melt the chocolate, stir in the cream and beat until smooth.

Chill in the fridge for 5 minutes then whisk.

Use immediately to cover the top and sides of the cake.

Chill in the fridge until the topping is set.

Store in an airtight container.

Have you tried this recipe? If so, I would love to hear about it!

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