Ingredients
- 200 grams butter, chopped
- 300 grams good quality dark chocolate, chopped
- ¼ cup hot water
- ¼ cup cocoa powder
- 1 teaspoon vanilla essence
- 1 cup caster sugar
- 3 eggs, lightly beaten
- ¾ cup self-raising flour
Method
- Preheat the oven to 160ºC. Grease and line a 20cm round cake tin.
- Place the butter, with 200 grams of the chocolate and hot water in a large heatproof, microwave safe bowl or jug. Microwave, uncovered on high for 2-3 minutes , stirring with a metal spoon every minute, until smooth.
- Add the cocoa, vanilla, caster sugar and eggs and stir until smooth.
- Sift flour over choc mix and stir gently to combine.
- Pour half the batter into cake pan, scatter over half the remaining chopped chocolate and pour on the remaining batter and sprinkle balance of chopped chocolate on top.
- Bake in the preheated oven for 55-60 minutes or until a skewer inserted into centre comes out clean. Remove and allow to cool in tin for 30 minutes before turning out onto a cake rack to cool completely.
- Sprinkle with icing sugar and serve with cream, ice cream and berries.
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