Ingrediant:
• 2 1/2 cups self-rising flour
• 3/4 cup cocoa powder
• 1 teaspoon baking soda
• 1 3/4 cup sugar
• 3/4 cup butter
• 2 teaspoons McCormick's Pure Vanilla Extract
Chocolate Ganache Icing:
• 3/4 cup double cream
• 1 1/2 cup dark chocolate, roughly chopped
Method:
1. Preheat the oven to 350°F. Grease and line a 9-inch round cake tin with baking parchment or greaseproof paper.
2. Sift the flour, cocoa powder and bicarbonate of soda into a large bowl. Stir in the sugar until well combined.
3. Combine the butter, vanilla and 1 cup water in a saucepan over a medium heat. Stir until the butter has melted, then add to the flour mixture and whisk until well combined. Add the eggs and whisk until blended.
4. Spoon the mixture into the cake tin and smooth the top. Bake for 45 to 60 minutes, or until a cake skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and leave in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
5. To make the icing, heat the cream in a small saucepan over a medium-low heat. When bubbles begin to form around the edge of the saucepan, remove the pan from the heat and stir in the chocolate until melted and smooth. Transfer to a bowl and stand at room temperature, stirring occasionally, until the icing is of a spreadable consistency.
6. When the cake is cold, spread the icing over the top.
EnjoyFood!
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