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Moist Chocolate Cake with
Creamy Chocolate Sauce
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Ingredients : Makes one 23cm ring cake |
1 1/3 cups
1 teaspoon
1/2 cup
1 tablespoon
3/4 cup
1/4 cup
2
1 teaspoon
1 cup
1/2 cup
60 g
Creamy Chocolate Sauce
100 g
1/3 cup |
Self-raising flour
Bicarbonate of soda
Cocoa powder
Instant coffee powder
Castor sugar
Demerara Sugar
Eggs, lightly beaten
Imitation vanilla essence
Buttermilk
Milk
Unsalted butter, melted
Dark chocolate, coarsely chopped
Cream |
Method :
- Preheat oven to moderate 180oC.
- Brush a deep, 23cm fluted ring tin
with melted butter or oil. Sift the flour, soda, cocoa and coffee into a
large mixing bowl. Add the sugar.
- Pour combined eggs, liquids and melted
butter onto the dry ingredients, using electric beaters, beat the
mixture on a low speed for 3 minutes until it is just moistened.
- Beat the mixture on high speed for 5
minutes or until free of lumps and increased in volume.
- Pour mixture evenly into prepared tin,
smooth surface. Bake 35 minutes or until skewer comes out clean when
inserted in centre of cake.
- Leave cake in tin 10 minutes before
turning onto wire rack to cool.
- To make Creamy Chocolate Sauce
- Combine chocolate and cream in small pan. Stir over low heat until
chocolate melts. Remove from heat. Cool to room temperature. Pour sauce
over cake. Serve at once with fresh fruit.
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