250 g Butter (softened)
2 cups brown sugar
1 cup caster sugar
4 cups plain flour
180 ml cocoa powder
2 tsp. bicarbonate of soda
500 ml sour cream
1 cup water
100 g dark chocolate, chopped coarsely
60 g butter
½ cup (icing sugar (sifted)
¼ cup sour cream
Fresh berries (raspberries or strawberries are my favourite)
drop of vanilla extract
For the cake, preheat oven to 180 degrees celcius and line your cake pan with glad bake and cooking paper. In a large bowl sieve all dry ingredients.
Add all remaining ingredients and mix on a low speed with an electric mixer till ingredients have combined.
Increase speed and mix for 3 minutes or until mixture is smooth.
Spread your mixtures into your pan.
Bake cake for 40 minutes.
Allow to stand for 10 minutes before turning out into a wire rack, remove glad baking and cooking paper and allow cooling.
For the glaze, place all ingredients into your saucepan on a low heat and .Cook and stir mixture for 2 minutes.
Transfer mixture into small bowl and allow to cool in the refrigerator for about 15 minutes or until glaze is spreadable.