A lovely combination of melted bittersweet chocolate and cocoa powder in a cake, with additional chocolate frosting on top.
Ingredients
7 OZ / 200 G self-rising flour
5.5 OZ / 150 G sugar
1 TSP baking powder
0.5 TSP vanilla extract
2 EA eggs
3.5 OZ / 100 ML milk
3.5 OZ / 100 G butter
5.5 OZ / 150 G bittersweet Chocolate
2 TBSP cocoa powder
10.5 OZ / 300 G chocolate frosting
Directions
Add your butter, sugar and chocolate to the mixing bowl. Melt for 3 minutes / 212°F|100°C / speed 2 / stir
Break your eggs into a small bowl, then add your milk and vanilla to the beaten eggs. Add your flour, baking powder and cocoa powder to the mixing bowl. Mix for 1 minute / speed 2 / stir. While the blade is spinning slowly, add the egg mixture a little at a time through the hole in the lid till fully incorporated.
Preheat your oven to 160°C / 320°F. Add your batter to a greased-lined, 7-inch cake tin, then bake for 60 minutes till cooked through. Once cooked, allow to cool at room temperature.
Once your cake is completely cool, frost the whole top generously, then serve immediately.
Enjoy your cake!
Recipe Note
TIP:
Once you have made the cake, make sure you keep it at room temperature to keep it sticky and gooey.
