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Categories:Viewed: 65 - Published at: 2 years ago
Ingredients
- 1 (CAKE)
- 200 grams Unsalted butter
- 150 grams Dark chocolate, chopped
- 1 1/2 cup Self raising flour
- 3/4 cup Caster sugar
- 2 Eggs, lightly beaten
- 3/4 cup Milk
- 1/2 cup Chopped walnuts
- 1 (ICING)
- 60 grams Unsalted butter
- 1/3 cup Icing sugar
- 60 grams Dark chocolate
- 1 tsp Vanilla essence
Method
- Pre-heat oven to 180*C.
- Brush a 20 x 5cm round cake tin with butter and line with grease paper.
- Place butter and chocolate (for cake) in a stainless mixing bowl and melt over a pot with boiling water.
- Stir until combined and remove from heat.
- Add flour, eggs, sugar & milk to mixture- whisk until smooth before folding in nuts.
- Pour mixture into prepared tin, smooth the surface and place into oven for 55 minutes (or until it passes the skewer test) then remove from oven.
- Allow cake 5 minutes in cake tin before turning out onto a wire rack to cool.
- Now you can work on your rich chocolate icing.
- (ICING) Place chocolate, butter & icing into a stainless steal mixing bowl and melt over a pot with boiling water.
- Remove from heat.
- Add icing sugar and whisk with hand mixer until smooth.
- Allow to cool.
- If you've timed it right, icing will harden just enough to spread over cooked cake.
- Sprinkle some chopped walnuts and choc chips over the top and enjoy with a nice hot coffee!
