Wednesday, 15 February 2017


250 grams butter
250 grams dark cooking chocolate
2 teaspoons instant coffee
185 mls hot water
2 cups caster sugar

1 cup self raising flour
1 cup plain flour
1/2 teaspoon bicarb soda
1/2 cup cocoa

4 Eggs
2 tablespoons canola oil
1/2 cup milk

preheat oven to 150 c. grease and line 24 cm springform tin.

place coffee, hot water, butter, sugar and chocolate in saucepan and stir
over low heat until melted and smooth.

sift flours, cocoa and bicarb into a large bowl.

lightly beat oil, eggs and milk together in a separate bowl then mix  into the dry ingredients.

add half of the saucepan ingredients to the mix and whisk till well combined
then whisk in the rest.

pour into tin.

cook for 1 1/2 - 1 3/4 hours or until a skewer comes out with just a few sticky crumbs.

cool in tin for 10 minutes then remove to wire rack to cool completely.

top with ganache.


250 grams dark cooking chocolate
1/3 cup thickened cream.

in a heatproof bowl over a pot of boiling water, melt the cream and chocolate
together, stirring till smooth.

allow to cool and thicken then spread over top of cake.

decorate as desired.

I used chocolate butter cream, chocolate sprinkles, mini oreos and strawberries.

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