Ingredients
- 1/2 cup cocoa
- 1/2 cup boiling water
- 185 grams butter
- 1 1/2 cups castor sugar (superfine sugar)
- 3 whole eggs
- 1 1/2 cups self-rising flour
- 1/4 teaspoon baking soda
- 3/4 cup milk
- 1 tablespoon vanilla
- 150 grams dark chocolate, grated
- 1/2 cup cream
Make it step by step
- Grease a 24cm springform tin and cover base with vegetable cooking spray.
- 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 50-60 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.
- To make the ganache, melt chocolate in the cream over low heat. 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.