8 oz dark semisweet chocolate 2/3 cup butter
1 cup sugar 1 teaspoon baking soda
1 teaspoon vanilla extract 4 tablespoons sour cream
3 tablespoons of rum 4 eggs
4 heaped tablespoons of all-purpose flour 4 tablespoons unsweetened cocoa powder
Ingredients for Icing
2/3 cup 35% cream
9 oz semisweet chocolate
Preheat oven to 350 degrees. Line a circular 10 inch cake tin with non-stick paper and grease the tin. Melt chocolate with butter over hot water. Beat the eggs with sugar and then mix with flour, cocoa powder, baking powder and vanilla extract. Fold in sour cream, melted butter, chocolate and rum. Bake for approximately 40 to 50 minutes. Leave to cool. Refrigerate for 30 minutes or more. Remove from fridge and apply icing.
Heat 2/3 cup 35% cream in a sauce pan. Remove from heat, and add 9 oz of finely chopped dark semisweet chocolate. Stir until you achieve a smooth consistency. Let cool and thicken. Ice away!