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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 40 |
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This is one of the few cakes I bake. It's moist, dense and keeps well and comes from the Australian Women's Weekly cookbook Cakes and Slices. Ingredients:
250 g butter |
150 g dark chocolate, chopped |
2 cups sugar |
1 cup hot water |
1/3 cup whiskey |
4 teaspoons dry instant coffee |
1 1/2 cups plain flour (all purpose) |
1/4 cup self-raising flour |
1/4 cup cocoa powder |
2 eggs, lightly beaten |
Directions:
1. Grease a 23cm slab pan, line the bottom with paper, grease the paper.
2. Combine butter, chocolate, sugar, water, whisky and coffee in a double saucepan or a heatproof bowl, stir over hot water until the chocolate is melted and mixture smooth; cool to luke warm.
3. Transfer the mixture to a large bowl, stir in the sifted flours and cocoa, then the eggs.
4. it's quite a thin batter, so don't panic!
5. Pour into the prepared tin and bake in a moderately slow oven for about 1 1/4 hours.
6. Stand 10 minutes before turning onto a wire rack to cool.
7. Serve dusted with sifted icing (confectioner's) sugar, and whipped cream if you wish.
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