Double Chocolate Fudge Cake

Ingredients:
6 oz (175 g) butter (softened)
1 1/4 cups (175 g) brown sugar
1 1/4 cups (150 g) self-rising flour
1/4 cup (25 g) cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
3 medium eggs (beaten)
1/3 cup (100 ml) sour cream

For the icing:
6 oz (175 g) white chocolate (broken into small pieces)
4 oz (125 g) butter
4 tbsp milk
1 3/4 cups (200 g) confectioners’ sugar

To decorate:
Grated chocolate, chocolate buttons, and cocoa powder for dusting (optional)

Preheat the oven to 325˚F (170˚C). Grease and line the bottoms of the pans with parchment paper. Place the butter and sugar in a mixing bowl and mix together until combined.

Sift in the flour, cocoa powder, baking powder, and baking soda. Add the eggs and the sour cream and beat with an electric mixer or whisk until combined.

Divide the mixture between the two pans and level the tops. Bake for 25–30 minutes. Leave to cool slightly, then turn out onto a cooling rack. Remove the parchment paper.

To make the icing, place the chocolate, butter, and milk in a heat-proof bowl over a saucepan of simmering water. Stir occasionally until the ingredients are melted and smooth.

Sift the confectioners’ sugar into a bowl, then pour over the melted chocolate mixture. Beat together with the mixer or whisk. Allow the icing to cool, then beat again until it forms soft peaks.

Use a little of the icing to sandwich the two cakes together. Spread the remaining icing over the top and sides of the cake. Decorate as desired and dust with cocoa powder.