This heavenly cake is rich, moist and glossy. Perfect to impress friends or even to enjoy with family. This recipe yields 12 big slices of cake.

Ingredients:

For the cake

• 200g Plain chocolate, chopped
• 200g Butter, cubed
• 100ml Water
• 125g Self-raising flour
• 125g Plain flour
• 25g Cocoa powder
• 200g Light muscovado sugar
• 200g Caster sugar
• 3 Eggs
• 75ml Crème fraîche (sour cream)

For the chocolate buttercream icing

• 50g 70% chocolate
• 100g Unsalted butter, softened
• 200g Icing sugar
• 1 tsp Vanilla extract
• Milk, to loosen

For the chocolate ganache

• 150ml Double cream
• 1 tsp Vanilla extract
• 1 tsp Unsalted butter
• 150g Plain Chocolate, plus extra chocolate shavings, to decorate

Method:

1. Preheat the oven to 170 degrees Celsius. Grease your two 20cm diameter cake tins.
2. In a sauce pan, melt the chocolate, butter and add the water. Stir occasionally until nice and smooth. Set pan aside to cool slightly.
3. In a mixing bowl sift both your flours and cocoa powder and mix in your muscovado and caster sugar.
4. In a separate mixing bowl combine the eggs and crème fraîche, then beat in the cooled chocolate mixture.
5. Fold the chocolate mixture into the flour mixture. Take care not to over mix.
6. Divide the batter into your two cake tins and bake for about 35 to 40 minutes. The top of the cakes should be firm.
7. Set baked cakes aside and let cool completely.

For the buttercream icing:

1. Melt the chocolate in a double boiler. The water should not touch the top bowl.
2. In a separate bowl wish the butter into a soft, smooth consistency. Gradually add the icing sugar.
3. Then add the Vanilla extract and fold in your melted chocolate. This mixture should be smooth. If your mixture is a bit lumpy add a little bit of milk.

For the Chocolate Ganache:

1. In a pan heat the cream, vanilla extract, butter and chocolate. When melted remove from heat and whisk mixture until smooth and thickened.

Assembling the cake:

1. Carefully remove the cakes from the tins. If the edges are stuck gently use a butter knife to loosen them.
2. Place the first cake onto a serving dish. Top with the buttercream. Gently place the second cake on top.
3. Top with the ganache and garnish with chocolate shavings.
4. Serve and enjoy!

Source: BBC Food