Chocolate cake
Rich, fudgy and filled with incorporated nuts, this classic showstopper cake is the perfect comfort food
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
225g butter, softened
180g golden caster sugar
225g self-raising flour
2 tsp baking powder, sieved
100g mixed nuts, chopped
3 eggs, lightly beaten
40 ml strong coffee
200g cream
200g dark chocolate, broken into small even-sized pieces
1 tsp butter, softened
handful of chopped nuts to decorate
Method
Pre-heat your oven to 180°C. Line an 8-inch round, loose base or springform tin with baking parchment.
Place the softened butter and the caster sugar into your mixing bowl and combine completely with a wooden spoon. Add in the other ingredients and stir until everything is combined. Scoop into your prepared tin.
Bake for 35 minutes or until a skewer comes out clean. Allow to cool in the tin for 10 minutes and then place on to a wire rack to cool completely.
For the icing, place the cream into a heavy-based saucepan and heat until it is shivering.
Stir in the chocolate pieces and the butter and take off the heat.
Continue stirring until they form a smooth glossy liquid. Allow it to cool and solidify enough so you can spread it like soft butter. Ice your cake and sprinkle the chopped nuts on top.
