DEVIL’S CHO­CO­LATE CAKE

SERVES 10 PREP 15 MINS COOK 1 HOUR + COOL­ING

Woman’s Day (Australia) - - Everyday Food -

1 ½ cups plain flour 1 ½ cups firmly packed brown sugar ¹⁄ cup cocoa pow­der 3 1 ½ tsp bi­car­bon­ate of soda 1 ½ cups water ½ cup veg­etable oil

1 tbsp vanilla ex­tract 100g dark cho­co­late, grated 250g white cho­co­late, chopped ¹⁄ cup UHT cream 3 1 cup frozen mixed berries, thawed

1 Pre­heat oven to 160°C. Grease and line a 20cm spring­form pan.

2 Sift dry in­gre­di­ents into a large bowl. Whisk in water, oil and vanilla. Fold in dark cho­co­late.

3 Spoon mix­ture into pan. Bake 1 hour or un­til a skewer in­serted into the cen­tre of the cake comes out with moist crumbs. Cool com­pletely in pan.

4 To make ganache, in a heat­proof bowl, over a saucepan of sim­mer­ing water, com­bine white cho­co­late and cream. Stir un­til melted and smooth. Cool slightly.

5 Trans­fer cake to a serv­ing plate. Top with ganache and berries.

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