Chocolate cake with cream and fudge icing

Grease a cake tin (spring form is best).

Heat 260g butter in a pan, add the sugar, 1 cup of water, the bicarbonate of soda and cocoa powder. Stir through.

Simmer on medium-high heat (stiring regularly) for about 5 minutes, or until all the ingredients have melted and combined.

Keep an eye on the pan as the ingredients will start to froth up from the bicarb.

Preheat oven to 170 degrees C (338 F).

Set mixture aside to cool for about 15 minutes. Then add the eggs and flour. Mix well with a whisk until the ingredients have evenly combined.

Pour mixture into cake tin and bake for approx 45 minutes. You can test the cake by sticking a skewer in it. If it comes out clean the cake has cooked through.

Remove cake from oven and set aside to cool for 20 minutes. Remove from the tin and place on a wire wrack for 30 minutes. Slice the cake horizontally into two parts. Remove any excess from the top of the cake so you get a flat surface to work with.

Set aside to cool (about ten minutes).

Prepare the chocolate fudge icing: Cream 60 grams of butter with the icing sugar. Making sure there are no lumps. Melt the chocolate (place a bowl in a pan and fill the pan with hot water so it reaches half way up the bowl). Remove from the heat and combine with the icing sugar and butter mixture. Stir through until mixture combines.

Prepare the cream filling: Cream 60g butter with 2 tbsp sugar, combine with sour cream, whip with a whisk for 5 minutes so it becomes light and fluffy.

Spoon cream filling over one piece of the chocolate cake, top with the second piece and use a cake knife to spread fudge icing over the top. Cool in fridge.