75 grams Westgold butter
1/3 cup cocoa
1/3 cup rice bran oil
2/3 cup ginger beer
1 cup caster sugar
100 grams dark chocolate (72% cocoa), chopped
1 large egg, size 7
1 teaspoon vanilla extract
1¼ cups plain flour
2 teaspoons baking powder
⅓ cup sour cream
150 grams dark chocolate (72% cocoa), chopped, melted
¾ cup sour cream, at room temperature
Equipment: Grease a 20cm springform cake tin and line the base and sides with baking paper.
Preheat the oven to 150°C regular bake.
Put the butter, cocoa, oil and ginger beer in a medium/large saucepan over a medium heat. Bring to the boil, stirring constantly, then take off the heat. Add the sugar and chocolate and stir until smooth and the sugar has melted. Set aside to cool.
Whisk the egg and vanilla into the chocolate mixture until glossy. Fold in the combined flour and baking powder and finally the sour cream.
Pour into the tin and bake for about 30-35 minutes, or until a skewer inserted into the centre comes out with a few damp crumbs attached. Leave to cool in the tin then turn out onto
a serving plate.
Frosting: Stir the just warm melted chocolate and sour cream together. Pile on top of the cake and swirl with the back of a spoon.
Makes 1 cake