FAM­ILY CHOCO­LATE CAKE

Super Food Ideas - - SWEET MEMORIES | CAKES -

SERVES 12 PREP 35 MIN­UTES (PLUS COOL­ING)

COOK 55 MIN­UTES

200g dark choco­late, roughly chopped 200g but­ter, soft­ened 1 cup brown sugar 3 eggs 1½ cups plain flour ¼ cup co­coa powder 1 tea­spoon bak­ing powder ½ tea­spoon bi­car­bon­ate of soda ½ cup but­ter­milk Choco­late Frost­ing 200g dark choco­late, chopped 125g but­ter, chopped ½ cup ic­ing sugar mix­ture, sifted

1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 19cm square cake pan. Line base and sides with bak­ing pa­per. 2 Place choco­late in a mi­crowave-safe bowl. Mi­crowave on HIGH (100%), stir­ring with a metal spoon half­way through, for 1 to 2 min­utes or un­til melted and smooth. Set aside for 5 min­utes to cool slightly. 3 Us­ing an elec­tric mixer, beat but­ter and sugar for 8 to 10 min­utes or un­til pale and creamy. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion. Add choco­late and beat to com­bine. 4 Sift flour, co­coa, bak­ing powder and bi­car­bon­ate of soda over choco­late mix­ture. Stir un­til just com­bined. Add but­ter­milk. Stir to com­bine. Spoon into pre­pared pan. Smooth top. Bake for 50 to 55 min­utes or un­til a skewer in­serted into centre of cake comes out clean. Cool in pan for 5 min­utes. Turn onto a wire rack to cool com­pletely. 5 Make Choco­late Frost­ing Place choco­late and but­ter in a mi­crowave-safe bowl. Mi­crowave on HIGH (100%), stir­ring with a metal spoon half­way through, for 1 to 2 min­utes or un­til melted and smooth. Add ic­ing sugar. Stir well to com­bine. Set aside for 30 min­utes or un­til ic­ing is firm. Us­ing a wooden spoon, beat ic­ing un­til smooth. 6 Spread ic­ing over the top of cake. Serve. NU­TRI­TION: (per serve) 2203kj; 33.1g fat; 20.4g sat fat; 6.5g pro­tein; 51.1g carbs; 1.1g fi­bre; 95mg chol; 316mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.