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Prep Time: 35 Minutes Cook Time: 37 Minutes |
Ready In: 72 Minutes Servings: 10 |
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Ingredients:
100 g dark chocolate |
50 ml oil |
150 ml water |
100 g margarine |
225 g caster sugar |
300 g self-raising flour |
100 g butter |
100 g soft brown sugar |
3 tablespoons milk |
1 teaspoon vanilla essence |
350 g icing sugar, sieved |
cocoa powder (for sprinkling) |
Directions:
1. Break the chocolate into a bowl.
2. Add oil, water and margarine.
3. Heat on high flame for 4 minutes, stirring every minute.
4. Beat the rest of the ingredients till the mixture is smooth, turn into a medium lined souffle dish and cook on low flame for 20 minutes.
5. Leave to stand for 10 minutes, turn onto a rack and cool.
6. For the frosting, put the butter into a microwave-proof bowl with the sugar and put on high flame for 3 minutes, stirring every minute.
7. Stir in the milk and vanilla essence.
8. Microwave on full for a minute.
9. Beat in the icing sugar and continue beating until thickened.
10. Split the cake in half and sandwich the layers together with a layer of the frosting.
11. Cover the cake with the remaining frosting, swirling it with a knife blade.
12. Dust the top with cocoa powder.
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