250g unsalted butter, softened
250g dark chocolate (70% cocoa), chopped
400g caster sugar4 large eggs
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
200ml sour cream
200g dark chocolate (70% cocoa), chopped
250g unsalted butter, softened
400g icing sugar, sifted
2 tsp vanilla extract
150ml double cream
Preheat the oven to 160°C (320°F). Grease the cake tins. Melt the dark chocolate and butter over simmering water and let it cool.
Beat together caster sugar, eggs, and vanilla extract until well combined then gradually add melted chocolate mixture and beat until smooth.
In a different bowl, sift together plain flour, baking powder, baking soda, and salt. Combine the dry ingredients to the wet mixture and add sour cream in parts.
Put the mixture in cake tins evenly and bake for 30-40 minutes. Let the cakes cool and transfer it onto a wire rack.
Make the fudge frosting by mixing 200g melted dark chocolate, 25g softened butter, 400g icing sugar and 2 tsp vanilla extract. Mix to a fluffy consistency then add double cream to make it smooth.
Assemble the cake by levelling the crumb with a serrated knife, layering with fudge frosting and coating the crumb.
Chill the cake in fridge for 30 minutes, then serve and enjoy.