Favourite Chocolate Cake

Serves 8

  • 250g dark chocolate, chopped

    125g butter

    ¾ cup Bundaberg Caster Sugar

    ¾ cup self-raising flour

    4 eggs

    1 teaspoon vanilla

    icing

    200g dark chocolate, chopped

    125g butter

    ¼ cup Bundaberg Soft Icing Mixture

  1. Preheat oven to 170oC. Grease and line a 20cm diameter round, deep cake pan. Melt chocolate and butter in a heatproof bowl over barely simmering water, stirring occasionally until smooth (do not allow the bowl to touch the water). Set aside.
  2. Place caster sugar, sifted flour, eggs and vanilla in a medium sized bowl and beat with an electric mixer, at a low speed, until combined. Add chocolate mixture and beat on a medium speed for 3 minutes.
  3. Pour mixture into prepared pan. Bake about 60 minutes or until a skewer inserted into the centre of the cake removes clean (the top of the cake will appear cracked). Let cool in the tin for 10 minutes, before turning onto a wire rack to cool.
  4. Make icing. Melt chocolate and butter in a heatproof bowl over barely simmering water, stirring occasionally until smooth (do not allow the bowl to touch the water). Remove from heat and add sifted soft icing mixture. Stir until smooth. Allow to cool at room temperature, stirring occasionally until thick, but still spreadable. Spread icing over cake.