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Ingredients

• 300 g dark chocolate
• 300 g butter
• 200 g light brown sugar
• 100 ml hot water
• 100 ml soured cream
• 2 large eggs
• 200 g self-raising flour
• 5 tbsp cocoa powder
• 170 g condensed milk
• -1 hundreds and thousands

Directions

Put 200 g dark chocolate , 200 g butter , and 200 g light brown sugar in a large pan with 100 ml hot water and gently melt together. Allow the mixture to cool for a couple of minutes then stir in 100 ml soured cream and 2 large eggs . Finally stir in 200 g self-raising flour and 5 tbsp cocoa powder .

Pour the mixture into a 22cm square cake tin lined with baking parchment and cook at 160C for around 50 minutes until a skewer comes out clean. Sit the tin on a wire rack to cool.

Make the icing by placing 100 g dark chocolate , 170 g condensed milk , and 100 g butter into a heatproof bowl. Place the bowl over barely simmering water to melt the ingredients stirring to combine thoroughly. Allow to cool until the icing is thick enough to spread.

Carefully remove the cake from the tin and peel off the baking parchment. Spread the icing over the top and scatter with -1 hundreds and thousands . Cut the cake into 12 triangles to serve.