Cake: Preheat oven to 180 degrees C. Grease a deep 20cm square cake tin and line with baking paper.
Melt butter and chocolate in a bowl over a saucepan of hot water. Transfer mixture to a large bowl. Stir in the sugar and vanilla, then eggs, sifted flour and pecans. Pour mixture into prepared tin, bake in oven for 30 minutes then cool in the tin.
Turn the cake out, top with the icing; then refrigerate until set before cutting.
Sour Cream Icing: Melt the chocolate in a heatproof bowl over a pan of gently simmering water, stir in sour cream stirring constantly until mixture is smooth and glossy.
I was looking for a recipe for a quick chocolate cake and tried this one- my whole family loved it! I didn't have pecans but added crushed walnuts~delicious! Next time trying with pecans. Quick and yummy! - 19 Mar 2015