70g unsalted Butter, room temperature
3/4 cup firmly packed Dark Brown Sugar
2 Tbsp Castor Sugar
1 large Egg + 1 Egg Yolk
3/4 cup Buttermilk
1 tsp Vanilla Extract
1/2 cup Cocoa Powder
1 cup Plain Flour
1/4 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Sea Salt
4 Tbsp Cream
6 Tbsp Unsweetened Chocolate, melted
1/2 cup Unsalted Butter, at room temperature
1 1/2 cups Icing Sugar – sifted
Pinch of Sea Salt (optional)
Pre-heat oven to 180°C. Grease and flour an 8-inch square cake pan.
In a large bowl in the electric mixer and cream the butter and sugars until fluffy, scraping down bowl in between. Add the egg, yolk and vanilla and beat until combined, then add half the buttermilk and cocoa and mix again.
Scrape the bowl down, add half of the flour, baking soda, baking powder and salt in a bowl, and sift it over the batter bowl. Mix on low speed until just combined add the last of milk and dry ingredients, mix on medium. Pour the batter into the prepared pan and smooth flat. Bake for 30 to 35 minutes, check that a test skewer comes out clean.
Let cool for 10 minutes before turning it out onto a plate to completely finish cooling before frosting.
Place cream in small saucepan on the stove top and heat until just bubbling, remove from heat and add in your chocolate, stir until it is melted into the cream. Then add in your butter and stir in. Add your icing sugar and salt and stir. Sit to cool down.
Once room temp or close, pour over the cake and smooth out to edges with a
knife or spatula. Cover in sprinkles of choice.
Leave to set before cutting into squares.