GULDEN DRAAK CAKE
250 grams unsalted butter
75 grams cocoa powder
400 grams caster sugar
142 ml sour cream
2 large eggs
1 tablespoon vanilla extract
275 grams plain flour
2 ½ teaspoons bicarbonate of soda
FOR THE TOPPING
300 grams cream cheese
150 grams icing sugar
125 ml double cream (or whipping cream)
step 1 – Pour the Gulden Draak into a large wide saucepan, add the butter and heat until the butter’s melted
step 2: Whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
step 3: Pour the cake batter into a buttered 23cm / 9 inch springform tin.
step 4: Bake for 45 minutes to an hour in a preheated oven to gas mark 4/180°C/350ºF.
step 5: Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake! (www.vansteenberge.com/en/gulden-draak-cake/)
