Best Chocolate Cake

so mouthwatering...

100g castor sugar
115g unsalted butter, plus extra for greasing
1/2 teaspoon vanilla extract
2 large eggs
230ml sour cream
250g plain flour
40g cocoa powder
1 tsp baking powder
1 tsp bi-carb
a pinch of salt

CHOCOLATE ICING
175g best-quality milk chocolate
90g cooking chocolate
230ml soured cream

2 round cake tins, greased at lined at the base

Pre-heat oven to 180C (350F).

Put the sugar, butter and vanilla in a large bowl. Break the eggs into the bowl, then add the soured cream. Sift flour, cocoa, baking powder, bi-carb and salt into the bowl. Using a wooden spoon, or electric beater on slow, beat the mixture for one minute until smooth.

Spoon the mixture into the prepared tins so they are equally filled, then smooth the surface. bake in oven for 20 minutes, then cool on wire rack.

Meanwhile, make the icing.  Break up the chocolate and put it into a heatproof bowl. Set the bowl over a pan of hot water and let the chocolate melt, stirring. When the chocolate has melted, remove the bowl from the pan and let the chocolate cool for 5 minutes. Gently stir in sour cream to make a smooth, thick icing.

When the cakes have cooled, set one of the cakes on a serving plate. Spread about one-third of the icing on it, then set the second cake on top of that. Spread the rest of the icing on top and on the sides of the cake to cover it completely.