Chocolate cake with icing recipe

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Rating:

3/ 5 stars 3 Votes

  • Cuisine: Modern Australian
  • Servings: Serves 10 or more
  • Cooking Time: Less than 15 minutes
  • Course: Breakfast, Dessert

Ingredients

200g butter, chopped
275g dark-chocolate melts
1½ cups caster sugar
3 eggs, lightly beaten
1 cup water
2 cups self-raising flour, sifted
¼ cup cocoa powder, sifted
ICING:
250g butter, softened
1 cup icing sugar, sifted
1/3 cup cocoa powder, sifted
1 punnet raspberries, optional
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Preparation

Pre-heat the oven to 260 degrees Celcius and line a 22cm round cake tin with baking paper. Stir the butter and chocolate in a heatproof bowl over simmering water until the mixture has melted (don't let the bowl touch the water). Cool slightly. Add the sugar, eggs and water, and whisk until smooth. Sift the flour and cocoa powder into a large bowl and stir in the chocolate mixture. Pour into the cake tin and bake for 1 hour and 20 minutes or until cooked. Cool before icing. To make the icing, beat the butter and icing sugar until creamy, then add cocoa powder and mix. Spread over the cake and top with raspberries. Serves 10.

If you enjoyed this Chocolate cake with icing recipe then browse more Modern Australian recipes, dessert recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
26 Mar 2010 04:30 AEST
Jenny Davies
Floreat
Chocolate cake with icing
Is the cooking temperature correct for this recipe? It seems very high for such a long cooking time.
Agree(3 people agree)
Disagree(0 people disagree)

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