given by my niece Hemanthi Dassanayake
Ingredients
200gms Plain flour (1 1/3 cups)
2 tbsp cocoa
1 tsp baking powder
½ tsp soda bicarb
200 gm good quality dark chocolate
225 gm un salted butter
220gms caster sugar (1 cup)
1 tsp vanilla extract
4 eggs
½ cup milk (125ml)
Method
Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
Chop the chocolate and melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
Soften butter and beat butter and sugar with an electric mixer until light and fluffy.
With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition.
Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients,
followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the
centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
Use any icing you desire to decorate - You could use Chocolate butter cream icing, Chocolate Fudge frosting or Chocolate Ganache
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