Preheat oven to 180 degrees C and line the bottom of two round cake tins with baking paper, or butter and flour the bottoms and sides of the pans
Sift together flour, bicarb soda and salt. Set aside.
In a small saucepan over low heat, melt brown sugar, 250g butter and cocoa in the water; cool slightly.
In a large bowl, stir together eggs, vanilla and 2/3 cup of sour cream. Add cocoa mixture to egg mixture, mix, then stir in sifted flour mixture. Divide evenly between prepared cake tins.
Bake until cake is dry on top and a wooden skewer comes out clean (30 to 35 minutes). Cool 10 minutes. Slip a knife around the edge of each pan, invert cakes onto a cooling rack and cool completely.
To make the Icing: Melt the chocolate pieces gently in a bowl over simmering water in a pot. Stir in sour cream, vanilla and butter until smooth. Let rest until it cools and thickens up to spreading consistency (this can take time, the fridge helps) Then ice your cooled cake and decorate!
Surprise a chocoholic friend!
Make the icing first, then it will have time to come to spreading consistency while your cakes cool from the oven
This cake was absolutely delicious! It did however make an enormous amount of icing! I had enough icing for a dozen cupcakes and another cake and there was still some left over. Next time I will be making a quarter of the icing. - 12 May 2011
I made double the quantity as i was making my daughters birthday cake, also added white chocolate drops to the spounge.
Can i just say as the world worst chocoholic, this cake defo hits the chocolate spot and will probably make this weekly! - 12 Dec 2011