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Ingredients (serves 10)
250g butter, chopped
200g dark chocolate, chopped
2 cups caster sugar
2 eggs, lightly beaten
1 cup self-raising flour, sifted
1 1/2 cups plain flour, sifted
1/4 cup cocoa powder, sifted
chocolate flakes, to serve
Chocolate ganache
200g dark chocolate, chopped
2/3 cup thickened cream
Method
1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.
2. Melt butter in a large saucepan over medium-low heat. Add chocolate, sugar and 1 cup cold water. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to large bowl. Cool for 10 minutes.
3. Add eggs. Stir to combine. Add flours and cocoa. Stir until smooth. Pour mixture into prepared pan. Bake for 1 hour and 30 minutes or until a skewer inserted in the centre has moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire rack to cool.
4. Make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread. Spread over cake. Top with chocolate flakes. Stand for 10 minutes or until ganache is set. Serve.
Notes
Store iced cake, covered, in the fridge for up to 5 days.
Source
Super Food Ideas - April 2008, Page 80
Recipe by Liz Macri
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