H&G Chocolate Cake
Yield
10 servingsPrep
40 minCook
60 minReady
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cocoa powder
|
|
| ½ | cup |
water
boiling |
|
| 185 | grams |
butter
|
|
| 1 ½ | cups |
sugar, superfine
(super fine sugar) |
|
| 3 | large |
eggs
whole |
|
| 1 ½ | cups |
self-rising flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¾ | cup |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cocoa powder
|
|
| 118 | ml |
water
boiling |
|
| 185 | grams |
butter
|
|
| 355 | ml |
sugar, superfine
(super fine sugar) |
|
| 3 | large |
eggs
whole |
|
| 355 | ml |
self-rising flour
|
|
| 1.3 | ml |
baking soda
|
|
| 177 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
Directions
Grease a 24cm springform tin and cover base with vegetable oil.
Mix cocoa and boiling water in a cup, cool.
Cream butter and sugar until light and fluffy, then add eggs one at a time and beat well.
Sift flours with baking soda and stir into creamed mixture then add milk and vanilla. When well mixed, gradually stir in cocoa mixture. (The cake batter sometimes curdles at this stage, but it won't spoil the finished cake).
Pour into prepared tin and bake for 50 to 60 minutes.
Let stand for 5 minutes. Run a knife around edge and release sides of tin.
Turn carefully on to a cake cooler and remove base and paper.
When cool, ice.
CHOCOLATE GANACHE 150g dark chocolate, grated mixed with ½ cup cream.
Over low heat, melt chocolate in the cream.
Remove from heat and cool.
Pour ganache over cake and smooth with a flat-bladed knife.
Try not to handle for too long.
Allow to set.
