Moist Chocolate Cake with Creamy Chocolate Sauce

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

• Preheat oven to moderate 180^oC.
• 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.