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1
Preheat a 180C oven.
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2
Line 2 x 8-9 in (20-23 cm) round cake tins with greaseproof paper.
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3
In a heatproof bowl set over a pan of simmering water, or in a doubleboiler, combine the chocolate, one-third of the milk, the brown sugar and egg yolk.
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4
Cook, stirring, until smooth and thickened.
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5
Let cool.
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6
Sift the flour, bicarbonate of soda and salt into a bowl.
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7
Set aside.
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8
With an electric mixer, cream the butter or margarine with the caster sugar until light and fluffy.
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9
Beat in the whole eggs, one at a time.
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10
Mix in the vanilla.
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11
On low speed, beat the flour mixture into the butter mixture alternately with the remaining milk, beginning and ending with flour.
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12
Pour in the chocolate mixture and mix until just combined.
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13
Divide the cake mixture evenly between the cake tins.
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14
Bake until a skewer inserted in the centre comes out clean, 35-40 minutes.
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15
Let cool in the tins on wire racks for 10 minutes, then unmould the cakes from the tins onto the wire racks and let cool completely.
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16
For the icing, melt the chocolate in a heatproof bowl set over a pan of hot, not boiling, water, or in the top of a double boiler.
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17
Remove the bowl from the heat and stir in the the salt and soured cream.
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18
Let cool slightly.
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19
Set 1 cake layer on a serving plate and spread with one-third of the icing.
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20
Place the second cake layer on top.
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21
Spread the remaining icing all over the top and sides of the cake, swirling it to make a decorative finish.
