I baked this chocolate cake a couple of weeks ago. It was very rich and full of real chocolate so if you like chocolate you need to try this cake but read the *secret at the end of the recipe!
Rich chocolate cake
250g dark chocolate
1 3/4 cups of self raising flour
1/3 cup of cocoa powder
1 1/2 cups of caster sugar
3 eggs lightly beaten
125g dark chocolate
Reheat your oven to 160 degrees and grease a 20cm spring form cake tin and line the bottom with baking paper. (Boring boring)
Melt the butter and chocolate over a a saucepan of hot water.
Sift the flour and cocoa into a large bowl.
In another bowl combine the chocolate mixture, sugar and egg with 1 cup of water and mix well. Then add this to the flour mixture and combine well.
Pour that into your spring form tin and stick in your oven and leave it there for one and a half hours (yep it really takes that long). Check it though with a skewer or cake tester and pull it out as soon as the tester comes out clean. Then leave it in the tin for 15 minutes.
Turn your cake out onto a cooling rack and wait for it to cool down completely.
I cut the top off my cake so it was pretty but you don't have to if you don't care about the prettiness, but it gives
When your cake is cool melt the butter and sugar for the topping in a bowl over hot water and then spread it on your cake.
*Now for the secret! This cake was good until I put it in the fridge and then it went really hard and kind of dry and wasn't too good. So I put each slice in the microwave oven for a few seconds and OMG! It was soooooo good warm!! AND in the fridge it lasts for ages... unless you live with Dustin. This would be a great cake for taking somewhere, like when you have to take dessert to a friends place. Because it isn't delicate or anything. It is pretty solid. Just serve it warm with a scoop of vanilla ice-cream and some fresh raspberries or strawberries. Yum.