Ingredients
185g butter
½ cup caster sugar
2 eggs
100g Dark Cooking Chocolate
for cake
2 tbsp Baking Cocoa
1 cup self raising flour
½ cup milk
250g Dark Cooking Chocolate
for icing
200g butter
for icing
50g Dark Cooking Chocolate
melted, for filling
½ cup cream
for filling
Equipment
- 1 oven
- 1 20cm deep round cake tin
- 1 electric mixer
- 1 mixing bowl
- 1 wire rack
Instructions
- Preheat oven to 180°C. Line a 20cm deep round cake tin.
- Beat butter and sugar together until light and creamy. Beat in eggs one at a time then beat in Dark Cooking Chocolate.
- Fold in sifted Baking Cocoa and flour alternately with milk.
- Spoon into prepared tin and bake 45-50 minutes until cooked.
- Remove from tin and cool on a wire rack.
- Make the icing whilst cake is cooking, by melting Dark Cooking Chocolate and butter together. Allow to cool, then refrigerate until of spreading consistency.
- To make the filling, combine cooled Dark Cooking Chocolate and cream and beat until thick.
- Cut cake in half and sandwich together with the chocolate filling. Spread icing over cake then serve decorated with more chocolate if desired.
Notes
Tip
Serve decorated with more chocolate if desired.
