Maximum chocolate
CHOCOLATE CAKE WITH FUDGE ICING
If you love chocolate, this cake is for you – it’s rich, dense and fudgy. It’s lovely for morning tea, lightened up with a dollop of whipped cream and seasonal fruit.
SERVES 8-10 PREPARATION: 20 MIN COOKING: 50 MIN COOLING: 3 HOURS & 15 MINUTES
250g butter, diced, plus extra for greasing
280g dark chocolate, coarsely chopped
7 eggs, at room temperature
100g castor sugar
40g cake flour
50g cocoa, sifted
CHOCOLATE FUDGE ICING
300ml pouring cream
150g brown sugar
20g cocoa powder
200g dark chocolate, finely chopped
50g butter, softened
Preheat the oven to 200°C. Butter a 22cm-diameter springform cake tin and line the base with baking paper.
1 Combine the butter and chocolate in a heatproof bowl and place over a saucepan of simmering water, stirring occasionally, until the chocolate has melted (6-7 minutes), then stir to combine with a spatula. Remove from the heat.
Whisk the eggs and castor sugar in an electric mixer until thick and pale (5-6 minutes). Sift the flour and cocoa over and gently fold in to just combine. Add the chocolate mixture and stir to just combine. Pour into the prepared cake tin and bake, rotating the cake once, until the centre feels firm when lightly pressed (40-42 minutes). Place on a wire rack to cool (15 minutes), then release
