The addition of soured cream makes this cake particularly moist.
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Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin with baking parchment. Place the butter, 75g chopped chocolate and both sugars in a medium saucepan and set over a low heat, stirring occasionally until melted. Set aside to cool.
Whisk the eggs, vanilla, soured cream and milk in a jug. Combine the remaining dry ingredients in a separate bowl.
Whisk the egg mixture into the pan with the cooled chocolate and butter until combined. Then sift in the dry ingredients and whisk gently until mixed. Stir through the remaining 75g chopped chocolate, then tip into the tin. Bake for 45-50 minutes until risen and a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then remove and cool completely on a wire rack.
For the topping, heat the chocolate, soured cream and sugar in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until melted and combined. Stir in 1 tbsp just-boiled water until glossy, then spread over the cooled cake and allow to cool and set before slicing.
Typical values per serving when made using specific products in recipe
Energy | 1,806kJ/ 433kcals |
|---|---|
Fat | 28g |
Saturated Fat | 17g |
Carbohydrates | 40g |
Sugars | 25g |
Fibre | 2.4g |
Protein | 5.3g |
Salt | 0.6g |
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