Preparation time is 35minutes
Cook time is 1hours
Total time is 1hours 35minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
14 Ingredients
- 1/2 cup plain flour
- 1 cup self-raising flour
- 200grams dark chocolate melts
- 300milliliter thickened cream
- 250grams butter
- 1/2 cup icing sugar, sifted (to serve)
- 2teaspoons vanilla extract
- 2 punnet raspberries
- 1/2 cup light sour cream
- 200grams dark cooking chocolate
- 1/3 cup cocoa
- 180grams milk chocolate cups
- 3 eggs, whisked
- 1 cup brown sugar
Method
Step 1 of 5
Preheat oven to 160°C. Line base and sides of 20cm square pan with paper.
Step 2 of 5
Use a metal spoon to stir butter, chocolate and vanilla together in a saucepan over medium heat until melted. Remove from heat. Stir in sugar, add eggs, sour cream and whisk to smooth.
Step 3 of 5
Sift the flours and cocoa together. Stir into chocolate mixture until well combined. Pour into pan. Bake for 1 hour or until cooked when tested with a skewer. Cool completely in pan.
Step 4 of 5
To make the ganache, melt chocolate with 1/4 cup cream in a heat proof bowl over a saucepan of simmering water, stirring until smooth.
Step 5 of 5
Trim cake top to level, spread ganache over sides and top. Before ganache sets, arrange chocolate cups over the top of the cake, as shown. Whip remaining cream and pipe into cups. Top each with a raspberry. Dust with sifted icing sugar to serve.
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