serves
10
prep
15 minutes
cook
1:25 hour
difficulty
Easy
serves
10
people
preparation
15
minutes
cooking
1:25
hour
difficulty
Easy
level
Ingredients
- 200 g butter, chopped
- 275 g 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
- 250 g butter, softened
- 1 cup icing sugar, sifted
- ⅓ cup cocoa powder, sifted
- 1 punnet raspberries, optional
Instructions
Pre-heat the oven to 260°C and line a 22 cm 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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
