There’s nothing better than a dense, fudgy cake to indulge your sweet tooth with and this decadent dessert is the perfect recipe. This deliciously rich cake base is absolutely perfect thanks to the unique taste of dark chocolate mixed with sour cream. Top that flavour off with a thick layer of cream cheese icing and you have a mouthwatering cake that is ideal for special events or celebrations. Bring this along to any event and absolutely anyone who tries it will be asking you for the recipe! If you can, try serving it up with a side of plain vanilla ice cream or a few fresh berries to really bring out the sweet flavours. Yum!

Ingredients

• 160g dark chocolate (70% cocoa), broken into pieces
• 170g butter, at room temperature
• 430g (2 cups) dark muscovado sugar
• 3 eggs
• 2 teaspoons vanilla bean paste
• 30g (1/4 cup) cocoa powder
• 1 teaspoon bicarbonate of soda
• 130g sour cream
• 1 1/2 tablespoons boiling water
• 225g (11/2 cups) plain flour
  Icing
• 125g cream cheese, at room temperature
• 60g butter, at room temperature
• 450g (3 cups) icing sugar mixture
• 50g (1/2 cup) cocoa powder
• 1 tablespoon milk

Method

1. Preheat the oven to 160C. Use melted butter to grease base and side of a round 22cm cake pan. Line with baking paper.
2. Melt chocolate in heatproof bowl over saucepan of simmering water (make sure bowl is not touching water). Stir occasionally until smooth. Remove from heat. Set aside to cool.
3. Add butter and sugar to a large bowl. Use electric beaters to beat until pale and creamy. Beat in melted chocolate. Beat in eggs and vanilla until well combined.
4. Next, beat in cocoa powder, bicarb, sour cream and boiling water until combined. Stir in flour until smooth and combined.
5. Spoon batter into prepared pan and use back of spoon to smooth surface. Bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool in pan.
6. Meanwhile, add cream cheese and butter to a bowl. Use electric beaters to beat until smooth and creamy. Gradually beat in icing sugar, cocoa and milk until smooth. Remove cake from pan. Spread frosting over top and sides. Serve.