This classic chocolate cake recipe is really easy to master, and you'll be coming back to it again and again for special occasions ... or just because you're in the mood for baking.
- 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
- 250 g butter, softened
- 1 cup icing sugar, sifted
- ⅓ cup cocoa powder, sifted
- 1 punnet raspberries, optional
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.
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.