This is the sort of cake that is so rich, moist and flavoursome, you can't get enough of it. Perfect for those pamper nights when you want to escape.
Line a 20cm Sandwich Tin.
Preheat your oven to Gas mark 2. (130ºC)
You will need 3 mixing bowls for this recipe.
In the first bowl, place the flour, caster sugar, muscovado sugar, cocoa, baking powder, bicarbonate of soda and salt. Mix together.
In the second bowl, add the eggs, sour cream and vanilla essence and whisk together.
In the third bowl, add the melted butter, corn oil and chilled water. Whisk together. (Don't worry if the water makes the liquid separate, this is quite normal)
Add the butter, oil and water mixture to the dry ingredients and mix well.
Now blend in the egg, cream and vanilla mixture. The result will be quite wet, this is what you want.
Tip the entire mixture into the prepared sandwich tin and bake in the oven for 55 minutes. Test with a needle to see that it is cooked, if not, replace and cook for a further 5 minutes at a time.
Allow to stand on a wire tray to cool for 15 minutes.
Place 80g of dark cooking chocolate into a heatproof bowl and place the bowl over a saucepan of boiling water. Make sure no water gets into the chocolate. When the chocolate has fully melted, drizzle over the surface of the chocolate cake and allow to set.
Ingredients
Directions
Line a 20cm Sandwich Tin.
Preheat your oven to Gas mark 2. (130ºC)
You will need 3 mixing bowls for this recipe.
In the first bowl, place the flour, caster sugar, muscovado sugar, cocoa, baking powder, bicarbonate of soda and salt. Mix together.
In the second bowl, add the eggs, sour cream and vanilla essence and whisk together.
In the third bowl, add the melted butter, corn oil and chilled water. Whisk together. (Don't worry if the water makes the liquid separate, this is quite normal)
Add the butter, oil and water mixture to the dry ingredients and mix well.
Now blend in the egg, cream and vanilla mixture. The result will be quite wet, this is what you want.
Tip the entire mixture into the prepared sandwich tin and bake in the oven for 55 minutes. Test with a needle to see that it is cooked, if not, replace and cook for a further 5 minutes at a time.
Allow to stand on a wire tray to cool for 15 minutes.
Place 80g of dark cooking chocolate into a heatproof bowl and place the bowl over a saucepan of boiling water. Make sure no water gets into the chocolate. When the chocolate has fully melted, drizzle over the surface of the chocolate cake and allow to set.