Prep time 15 mins Baking time 35 mins Serves 6-8
1 cup cake flour 1 cup sugar 4 extra large eggs, separated ½ cup oil ½ cup warm water 200g whole-nut chocolate, grated 5ml vanilla essence 1 tbsp baking powder CHOCOLATE BUTTER ICING: 125g butter
60g cocoa 1 tbsp vanilla essence 3 cups icing sugar, sifted 4 tbsp boiling water
To prepare the choc-nut cake, preheat oven to 180˚C. Grease and line two round 20cm cake tins. Sift flour and sugar into a large bowl. Add egg yolks, oil and water. Mix well. Stir in grated chocolate, vanilla essence and baking powder. Beat egg whites until stiff and fold into chocolate mixture. Divide mixture between cake tins and bake for 30-35 minutes or until a skewer inserted comes out clean. Allow to cool on a rack. To prepare the butter icing, melt butter in a small saucepan, add cocoa and vanilla. Cook for a minute over a low heat, stirring continuously. Scrape mixture into a bowl. Cool to room temperature. Beat in a cup of icing sugar and 1-2 tbsp hot water at a time until well combined and fluffy Add more water if mixture is too stiff. Ice cake using a palette knife.