·
250g unsalted butter, plus extra for
greasing
·
200g dark chocolate
·
1 tbsp espresso powder
·
100ml whole milk
·
250g self-raising flour
·
40g cocoa powder
·
250g caster sugar
·
4 large free-range eggs, lightly
beaten
·
1 tsp vanilla extract
·
150ml soured cream
For the fudge icing
·
4oz milk chocolate
· 1/2 cup butter
· 4 cups icing sugar
· 1/2 cup double cream
·
2 tsp vanilla essence
For the ganache
·
2oz dark chocolate
·
2-3 tbsp double cream
01. Preheat the oven to
160°C/fan140°C/gas 3. Grease and line a deep, 23cm round loose-bottomed cake
tin, then set aside. Melt the chocolate, butter, espresso powder and milk in a
heatproof bowl over a pan of barely simmering water until smooth. Remove from
the heat and set aside.
02. Sift the flour and cocoa powder into
a bowl, then add the caster sugar. Fold into the chocolate mixture along with
the eggs, vanilla extract and soured cream.
03. Pour into the prepared cake tin and
bake in the oven for 1 hour to 1 hour 10 minutes. The cake is ready when a
skewer inserted into the centre comes out with some moist crumbs sticking to it
but not any raw cake batter. Set aside to cool completely in the tin then cut
into two.
04. To make the fudge icing, melt the chocolate
and butter together, stirring occasionally, in a heatproof bowl set over a pan
of simmering water or microwave. Set aside to cool at room temperature for 15
minutes. Mix icing sugar with cream and vanilla then beat in the chocolate. Spread
evenly all over the middle and top.
05. To make the ganache, melt the
ingredients together, stirring occasionally, in a heatproof bowl set over a pan
of simmering water or a microwave. Make sure it is runny and swirl across the
cake. Top with chocolate curls.
