You simply can't beat a great chocolate cake, and this one is assured to vanish as quickly as you chop the primary slice

• Preparation and cooking time
  • Prep:20 minutes
  • Cook dinner:1 hr
• Straightforward
• Cuts into 12

• Freezable (Un-iced sponges might be frozen)

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Elements

• 200g plain chocolate, damaged into chunks (use one with a low cocoa content material – we used Waitrose plain Belgian chocolate)
• 200g butter
• 200g mild brown muscovado sugar
• 100ml soured cream
• 2 eggs, crushed
• 200g self-raising flour
• 5 tbsp cocoa powder
• tons of and 1000’s, to embellish

For the icing

• 100g plain chocolate
• 170g can condensed milk
• 100g butter

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Methodology

• STEP 1

  Warmth oven to 160C/140C fan/fuel 3. Line a 22 x 22cm sq. tin with baking parchment. Put the chocolate, butter and sugar into a big pan with 100ml scorching water and gently soften collectively. Put aside for two minutes, then stir within the soured cream adopted by the eggs. Lastly, stir or whisk within the flour and cocoa till lump-free, then pour into the ready tin. Bake for 50-55 minutes till a skewer comes out clear. Sit the tin on a wire rack to chill.

• STEP 2

  In the meantime, make the icing. Gently soften collectively icing elements in a heatproof bowl set over a pan of barely simmering water, then chill or cool till spreadable.

• STEP 3

  To embellish, rigorously end up the cooled cake and peel off the baking parchment. Unfold the icing excessive and scatter with tons of and 1000’s, then minimize the cake into triangles or fingers earlier than serving.