INGREDIENTS

45ml COCOA POWDER
80ml BOILING WATER
150g BUTTER
250 ml SUGAR (200g)
3 EXTRA LARGE EGGS
500ml SNOWFLAKE CAKE FLOUR (280g)
15ml BAKING POWDER
3ml BICARBONATE OF SODA
2ml SALT
250ml BUTTERMILK OR PLAIN INFLAVOURED YOGHURT.

METHOD

1. MIX COCOA POWDER AND BOILING WATER UNTIL SMOOTH AND SET ASIDE TO COOL OFF SLIGHTLY

2. CREAM BUTTER AND SUGAR WELL. ADD EGGS, ONE AT A TIME AND BEAT WELL UNTIL LIGHT AND CREAMY. ADD COCOA POWDER MIXTURE.

3. SIFT DRY INGREDEINTS AND ADD ALTERNATELY WITH BUTTERMILK TO CREAMED MIXTURE.

4. SPOON OUT INTO A GREASED AND LINED 24cm LOOSE – BOTTOMED CAKE PAN.

5. BAKE IN A PRE – HEATED OVEN AT 180c FOR ABOUT 60 MINUTES.

6. REMOVE FROM TIN AND COOL OFF.

ICING

60g SLAB BAR – ONE CHOCALATE
100g DARK CHOCALATE
45ml BUTTER OR MARGERINE
60ml FRESH CREAM

METHOD

1. MIX ALL THE INGREDIENTS TOGETHER IN A SMALL HEAVY BASED SAUCEPAN.

2. PLACE OVER LOW HEAT AND HEAT UNTIL MELTED COMPLETELY.

3. SPOON OVER TOP OF CAKE AND LEAVE TO SET.