June 11, 2017
Comfort Food, Desserts, Cakes,
8 or 9 Inch, Dairy, Budget-Friendly, Kid Pleaser, Baby Shower, Birthday, Easter, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Potluck, Oven Bake, Vegetarian, Make it from scratch, Flour, Chocolate, Sour Cream, Kosher Dairy more
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"From one of our national supermarket and their free monthly magazine. Please note cooling time is not included in times."
Preheat oven to 180C.
Grease and line the base and sides of a 20cm square cake pan with baking paper.
Combine the sugar, milk, butter, cocoa powder and bicarbonate of soda in a saucepan over medium-low heat and cook, stirring for 5 minutes or until the butter melts and the mixture is smooth and set aside for 5 minutes to cool slightly.
Add flour and almond and whisk to combine and then add the egg and whisk to combine and then pour into the prepared pan and smooth the surface and bake for 45 minutes or until a skewer inserted in the centre comes out clean and turn onto a wired rack to cool completely.
Meanwhile, to make the ganache icing, place the chocolate, sour cream and butter in a heatproof bowl and place over a saucepan of simmering water (making sure water does not touch the bowl)and stir for 5 minutes or until chocolate melts and mixture is smooth and then add the icing sugar and whisk to combine.
Place in the fridge for 1 hour or until icing thickens and stir with a wooden spoon until smooth.
Place the cooled cake on a serving plate and spread the ganache icing evenly over the top of the cake.
Cut into pieces to serve.
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