Ingredients (serves 8)
- 200g butter, chopped
- 300g good-quality dark chocolate
- 1/4 cup hot water
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 cup caster sugar
- 3 eggs, lightly beaten
- 3/4 cup self-raising flour
- pure icing sugar, to serve
Method
- Preheat oven to 160°C. Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
- Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Add cocoa to warm chocolate mixture. Stir until smooth. Stir in vanilla, caster sugar and egg. Sift flour over chocolate mixture. Stir gently to combine.
- Pour half the batter into cake pan. Chop remaining chocolate and sprinkle half over batter. Top with remaining batter and chopped chocolate. Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
- Allow cake to cool completely in pan. Remove and dust with icing sugar. Serve.
Notes & tips
- Variation: You could ice the cake with rich chocolate icing or spread with ganache (see related recipe), if you prefer.
- Note: This cake keeps well for up to 1 week stored in an airtight container lined with baking paper.
Source
Super Food IdeasRecipe by Janelle Bloom
