150g salted butter, plus a little extra for greasing
250g caster sugar
150g self-raising flour
125ml sour cream
4 medium eggs
50g cocoa powder
1 tsp baking powder
1 tsp vanilla extract
For the chocolate ganache
8 ounces dark chocolate (or semi-sweet if you prefer)
1 cup heavy cream
50 g butter
For decoration
Maltesers (or any other chocolate you prefer)
Instructions
For the cake
Preheat the oven to 170 degrees celcius.
Grease a baking pan. You can use an 9 inch baking pan. Line the bottom of the pan with parchment paper.
In a mixing bowl, add the butter, sugar, flour, sour cream, eggs, cocoa powder, baking powder, salt and vanilla extract.
Then mix or blend to give a smooth, soft mixture.
Pour the cake batter into the cake tin and place in the oven for 30-40 minutes.
Insert a skewer into the middle of each cake and if it comes out clean, then they are ready to come out.
Let the cake cool down completely before frosting.
For the ganache
Chop the chocolate into small pieces so that it will melt evenly.
Put chocolate into a large heatproof bowl. Bring 1 cup of cream just to a boil over medium-high heat; pour over chocolate. Let stand for 10 minutes. Stir until smooth. Stir
the mixture very gently, incorporating the cream steadily, without overworking. Mix in butter.
The ganache should begin to appear glossy. Once it cool down, pour ganache over cake.
