15. Jan, 2016


A rich and decadent chocolate cake!


200g sugar, 130g flour, 1 teaspoon each baking powder and bicarb, 25g cocoa powder, pinch of salt, 2 teaspoons vanilla essence, 2 eggs, 30ml oil, 250ml fresh cream, 1 teaspoon coffee, 200g dark or milk chocolate.

First dissolve the coffee in some hot water and set aside (about a 1/4 cup). Sift all the dry ingredients into a bowl. In a seperate bowl lightly beat together the eggs, oil and essence. Divide the cream in half. (half will go into the cake batter and half will be used to make the topping). Add the egg mixture to the dry ingredients and start mixing. Slowly add the 125ml cream as you beat the batter. Place the batter in a greased cake tin (I used a 24cm square tin) and bake at 180deg celsius for 25 to 30 minutes. Test the cake by touching the top-if it springs back the cake is ready. Remove from the oven and immediately make the chocolate ganache to pour over the cake. Chop up the chocolate and place in a bowl. Heat the 125ml cream until the edges just start bubbling. Remove from the heat and add to the chocolate, whisking until the chocolate melts. Pour the ganache over the hot cake. Decorate with chocolate chips or chopped nuts or whatever you like. Leave in the tin to cool and then cut into squares.