* Line a baking tray with tin foil and leave a little overhang so you can easily take the cake out.
* In a bowl, mix together the butter and sugar until light and fluffy
* Beat in the eggs one at a time until thoroughly mixed.
* In another bowl, mix together the dry ingredients: flour, bicarbonate of soda, cocoa.
* Mix in the dry ingredients to the sugar, butter (at room temperature), egg mixture. Then add in the sour cream and vanilla. Mix together until a you have a light, satiny brown colour.
* At this point, slowly add in 125ml boiling water as you continue to mix.
* Add in the chocolate chips.
* Pour this into the baking tray and bake in oven for about 1 hour at 170C or 335F. Cake tester should come out relatively dry, although a little bit of stickiness is good as this is a moist cake.
* At around 45 min., prepare the sauce by boiling in a sauce pan for about 5-10min. the caster sugar, 125 ml water, and cocoa. You essentially want a reduced liquid, or syrup consistency so boil until you achieve this.
* After you take the cake out of the oven, put on a cooling rack. Poke numerous holes in the cake. Pour the syrup evenly on the top surface of the cake so that the syrup soaks into the holes and sides of the cake.
* Let cool completely before taking the cake out of the baking tray. Use the tin foil to take the cake out of the pan.
* Grate and sprinkle the dark chocolate generously on top of the loaf. Then serve.
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