Ingredients
For the cake:
1½ cups plain flour
½ teaspoon baking soda
½ cup cocoa powder
1⅓ cups sugar
¾ cup soft butter
2 large eggs
1 tablespoon vanilla extract
⅓ cup sour cream
1 cup dark chocolate chips
½ cup boiling water
For the syrup:
1 teaspoon cocoa powder
½ cup sugar
½ cup water
±¼ cup chopped dark chocolate
Preheat your oven to 170°C (150°C fan). Line a loaf tin and leave some baking paper hanging over the sides.
Into a bowl or food processor, add:
flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream.
Mix until you have a smooth chocolate batter.
Slowly add the boiling water and mix again — this makes the cake extra moist.
Fold in the chocolate chips.
Pour into your loaf tin and bake for about 1 hour.
The top should be set, slightly cracked, and a skewer should come out mostly clean.
In a small pot, add cocoa, sugar, and water.
Bring to a boil and simmer for about 5 minutes until slightly thickened.
Stir in the chopped dark chocolate until melted and glossy.
When the cake comes out the oven, poke small holes all over.
Pour the warm syrup over the cake while it’s still in the tin — let it soak in.
Allow to cool completely, then remove and top with extra chocolate shavings if you want that dramatic finish.