Rich Chocolate Cake
Ingredients
- Melted butter, to grease
- 125g butter, at room temperature
- 200g (1 cup, firmly packed) brown sugar
- 2 eggs, lightly whisked
- 1 teaspoon vanilla essence
- 1/3 cup White Wings self raising flour
- 1 cup White Wings plain flour
- 1 teaspoon bicarbonate of soda
- 50g (½ cup) cocoa powder
- 185 ml (¾ cup) buttermilk
- 95g (½ cup) dark choc bits
- 45g (¼ cup) white choc chips, to decorate (optional)
- Icing:
- 150g unsalted butter
- 150g dark chocolate, coarsely chopped
Method
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Preheat oven to 180oC. Brush a round 20 cm (base measurement) cake pan with butter to grease. Line the base and sides with non-stick baking paper. |
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Use an electric beater to beat the butter and sugar in a large bowl. Add the eggs and vanilla and beat until combined. |
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Sift the combined flours, bicarbonate of soda and cocoa powder into the butter mixture. Add the buttermilk and stir until smooth. Fold in the dark choc bits. Pour the mixture into the prepared pan. |
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Bake in oven for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool, before turning onto a wire rack to cool completely. |
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To make the icing, combine the butter and chocolate in a small heatproof bowl. Place the bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon until the chocolate melts and the mixture is smooth. Set aside for 5 minutes. Cover and refrigerate, stirring occasionally, for about 20 minutes or until very thick, but still spreadable. |
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Place cake on a serving plate. Spread the icing over the top. Top with white choc bits, if desired. Cut into slices and serve. |
20 minutes ( + cooling time)
50 minutes
12
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