1/2 c Cocoa
1/2 c Boiling water
185 g Butter
1 1/2 c Castor sugar (superfine
Sugar)
3 Whole eggs
1 1/2 c Flour, self-rising
1/4 ts Baking soda
3/4 c Milk
1 tb Vanilla
1. Grease a 24cm springform tin and cover base with vegetable cooking
spray. 2. Mix cocoa and boiling water in a cup, cool. 3. Cream butter
and sugar until light and fluffy, then add eggs one at a time and
beat well. 4. Sift flours with baking soda and stir into creamed
mixture then add milk and vanilla. When well mixed, gradually stir
in cocoa mixture. (The cake batter sometimes curdles at this stage,
but it won’t spoil the finished cake). 5. Pour into prepared tin and
bake for 50-60 minutes. 6. Let stand for 5 minutes. Run a knife
around edge and release sides of tin. 7. Turn carefully on to a cake
cooler and remove base and paper. 8. When cool, ice.
CHOCOLATE GANACHE
150 g dark chocolate, grated 1/2 cup cream
Over low heat, melt chocolate in the cream. Remove from heat and
cool. Pour ganache over cake and smooth with a flat-bladed knife. Try
not to handle for too long. Allow to set.
Yields
1 Servings