Another really versatile cake, you literally can make all in one bowl and it lasts for a good 3-4 days too. I added some orange zest to the cake and frosting last time I made this and topped with some chocolate orange segments.
Makes about 12 servings
150g unsalted butter
200g brown sugar
150g good quality dark chocolate
180ml double cream
3 large eggs, room temperature
170g S/R flour
Pinch of salt
200g icing sugar, sifted
1-2 Tbs of cream
150g softened butter
Preheat oven to 170°C. Grease and line a 21cmx21cm square tin. (I used this Nordicware one)
In a large mixing bowl add the butter, sugar, chocolate and cream, cook in the microwave in half minute increments until melted completely. When butter and chocolate has melted, remove from the micro and mix to combine. Cool for 5 minutes. Add the flour, cocoa and eggs, whisk together until well combined. Pour into the prepared tin.
Bake in a preheated oven for 35-45 minutes. Cool for 10 minutes before turning out to cool completely on a wire rack.
Now I clean the bowl and tip all of the remaining ingredients into the bowl, whisk until light and fluffy. Spread over the top and sides of the cooled cake, sprinkle with some white chocolate stars or a decoration of your choice, leave to set.