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
150g 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