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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 10 |
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another great cake I have come across, the Gnache totaly makes this cake devine Ingredients:
2 cups water |
3 cups dark cane sugar |
250g butter |
1/3 cup baking cocoa |
1 teaspoon bicarbonate of soda |
3 cups self raising flour, sifted |
4 eggs, lightly beaten |
chocolate coated macadamia nuts |
chocolate ganache icing |
150g dark chocolate, finely chopped |
1/4 cup cream |
Directions:
1. Preheat oven to 190ºC conventional or 170ºC fan forced. Line a round 28cm cake pan base with baking paper and lightly grease sides of pan.
2. Combine water, dark cane sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to boil, reduce heat & simmer uncovered for 4 minutes. Transfer to a bowl. Cool to room temperature (this takes about 45 minutes).
3. Add flour and eggs; beat until just combined. Pour into pan and bake for 1 hour or until skewer comes out clean. Cool in pan 10 minutes then turn onto cooling rack. Spread top of cake with Chocolate Ganache Icing and decorate with crushed chocolate-coated macadamia nuts.
4. Chocolate Ganache Icing- Combine chocolate and cream in a small heatproof bowl, stir with metal spoon over pan of simmering water until melted and smooth. Cool for 10 minutes and spread over cake
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