This is quite possibly the best chocolate cake you will ever taste. Thank you neighbour Cherry for the recipe!
INGREDIENTS
100gms pecan halves or hazlenuts
100gms plain flour
1 teasp baking powder
!/2 teasp bicarb of soda
75gms dark chocolate
2 tblsp cocoa powder
200gms light brown sugar
100ml hot black coffee
2 large eggs
175gms butter softened
125ml soured cream
Icing
75gms dark chocolate
25gms butter
3 tblsp icing sugar
2 tblsp black coffee
1 traybake tin 25.5 x 20.5 x 5cm greased and base lined
Pre heat oven to 160C gas 3
Arrange nuts in the base of the tin
Sift flour, baking powder and bicarb, set aside
Break chocolate and put in food processor with cocoa and 100gms of the sugar, whizz until sandy looking texture
With machine running, pour in hot coffee and process until chocolate has melted
Add eggs and rest of the sugar, scrape down the sides and add the butter, process for a minute
Add sour cream and flour mixture, process until streak free
Pour mixture into tin on top of the nuts, bake for about 45mins or until the sides start to shrink away from the tin and a skewer comes out clean.
Remove from the oven, using a knife, loosen the sponge but leave in the tin until cool. When cold turn out so the nuts are on the top of the cake.
To make the icing, put the chocolate into a small heavy based pan with the butter, icing sugar and coffee, On lowest setting heat and stir until smooth. Remove from the heat and leave until thick enough to spread. Cover the top of the cake and leave to set before cutting.