Chocolate cake recipe and preparation instructions
Ingredients for this chocolate cake recipe.
Three cups of caster sugar
1/3 of a cup of baking cocoa
Three cups of sifted self raising flour
Chocolate coated macadamia nuts
Two cups of water
250 grams of butter
One teaspoon of bicarbonate of soda
Four eggs that have been lightly beaten
Chocolate Cake Topping and decorations
150 grams of dark chocolate that has been finely chopped
1/4 of a cup of cream
Making the topping for the chocolate cake
Chocolate Icing - Combine the chocolate and the cream in a heatproof bowl. Stir them with a metal spoon over a pan of simmering water until melted and smooth. Dont put the bowl in the simmering water! The idea is to let the heat melt but not spoil the mix!! Cool the icing for 10 minutes and drizzle gently over cake.
Preparation and cooking instructions for chocolate cake
Preheat oven to 190º Celsius for a conventional oven or 170º Celsius if your oven is fan forced. Line a round 28 cm cake pan base with baking paper and lightly grease the sides of the pan.
Combine the water, the caster sugar, butter, cocoa and the bicarbonate of soda in a large saucepan then stir this mixture over a medium heat, without boiling, until all of the sugar dissolves. Then bring to boil, reduce heat and simmer the mixture for 4 minutes. Transfer it to a bowl. Then cool to room temperature (this may take about 30 to 45 minutes, depending on ambient temperature).
Add the flour and the eggs. Beat the chocolate cake ingredients together until just combined. Pour the chocolate cake mixture into a pan and bake for 1 hour or until the skewer comes out clean. Cool in pan for 10 minutes or so then turn the fresh chocolate cake onto a cooling rack or tray to cool.
Spread the top of the chocolate cake with chocolate icing and decorate your chocolate cake with the crushed chocolate coated macadamia nuts.
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