This is a super moist chocolatey cake but not as dense and heavy as a mud cake. The chocolate fresh cream filling also makes the cake not so sickening as your tradition butter cream.
Preheat oven to 180 degrees C. Line 22cm cake tin with baking paper.
Melt chocolate and bicarb soda with boiling water in a bowl and set aside to cool.
Sift flours, baking soda and cocoa powder
Use electric mixer to beat the butter sugar. salt and vanilla until pale and creamy about 5 minutes. Add the eggs one at a time beating well between each addition until just combined.
Add sour cream and cooled chocolate mixture a little at a time to the creamed mixture until incorporated then add sifted mixture and beat until just combined.
Spoon mixture into lined cake tin and bake for 1h 15min or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer and invert upside down on a wire rack to flatten the top of the cake.
With a serated knife cut the cake into 3 layers and spread the chocolate cream on each layer.
Chocolate cream filling - in a bowl using electric mixer, whip cream and vanilla until soft peak form. Fold melted chocolate through (this mixture is enough to fill two layers of the cake)
Chocolate sour cream ganache- Place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring for 5 minutes or until chocolate melts and mixture is smooth and glossy. Remove from heat and set mixture aside for 10 minutes. Pour and coat the whole cake with the ganache with a large spatula.
Decorate the cake to you own desire eg. white chocolate shards, leaves, fancy piping or just with fresh strawberries.
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