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Basic chocolate cake

Preparation time:: 10 mins
Cooking time:: 1¼ hours

Serves:: 10

Rating:

(5)

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A simply lovely choccie cake should be in everyone’s repertoire, and this one doesn’t disappoint! The luscious sponge is the perfect partner for afternoon tea but is also brilliant served with freshly whipped cream for an after-dinner thrill.

&nbps;

Ingredients

200g dark chocolate, chopped
250g unsalted butter
1½ cups CSR Raw Caster Sugar
4 eggs
2 tsp vanilla extract
¹/³ cup dark cocoa powder
²/³ cup hot water
2 cups plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ cup almond meal
Icing sugar, for dusting
Fresh berries, to serve

Notes

Raw caster sugar gives this cake a richer caramel flavour, but you can use the regular variety instead.

Method

1. Preheat oven to 160°C. Line a 23cm cake tin with baking paper. Put chocolate and 75g of the butter in a small saucepan and cook over a low heat until melted. Set aside to cool.

2. Put remaining butter and caster sugar in the bowl of an electric mixer and beat for 5 minutes or until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla and beat to combine.

3. Put cocoa and water in a small bowl and stir until dissolved. Sift flour, baking powder and bicarb into a medium bowl. Fold into butter mixture with almond meal and cocoa mixture. Spoon into prepared tin and bake for 1 hour and 5 minutes or until cooked when tested with a skewer. Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.

4. Dust cake with icing sugar and top with berries to serve.

Author: Fast Ed - Better Homes and Gardens Magazine - June 2012
Stylist: Benito Martin, Andre Martin
Photographer: Stephanie Souvlis

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2 Comments

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Alfred Peer03:05pm Monday 30th July 2012 ESTReport Abuse
not start yet
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Linda01:44pm Tuesday 26th June 2012 ESTReport Abuse
I have just made this cake but it wasnt easy. It is on page 104 of the June edition and looked great but..... Firstly your prep time is way underestimated. It took me over half an hour and I'm an experienced cook. Now, have a look at your instructions. Melt the butter and the chocolate, set aside to cool. Then the chocolate is not mentioned again. Where and when do you add it.??? I had to come here for the answer but it is not there. I thought it might even be the ganache for frosting the cake after wards. Ingredients are expensive and I cant afford to give this to the chooks. Fast Ed, luv ya, but please check your entries before printing. My cake is in the oven as I speak so I hope it is ok. I added the chocolate after the flour but thought it may have needed to be beaten in after the eggs. I really hope my cake works. Linda
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