Chocolate Cake – Rich and Moist

Chocolate Cake

200 grams of butter

100 grams of cooking chocolate 70% cocoa

1 tablespoon of coffee

175 grams of self-raising flour

30 grams of cocoa powder

300 grams of caster sugar

3 medium eggs (beaten)

5 tablespoons of sour cream

For the icing:

300 mls double cream

2 tablespoons caster sugar

200 grams of cooking chocolate 70% cocoa broken into pieces

Method: Preheat oven to 160 degrees Celsius or 320 degrees fahrenheit.  Mix butter, chocolate and coffee into a saucepan.  Heat gently until everything melted and mixed.  Leave for a few minutes to cool.  Mix the flour, cocoa powder and sugar in a bowl.  Add the eggs, buttermilk, beat in the chocolate mixture until smooth.  Pour into greased 8 inch or 20 cm round baking tin and bake for approx. 45 minutes.  Cool in the tin and then turn onto a wire rack to cool.

Icing:  Boil cream and sugar in a saucepan then add in chocolate stirring well and beat with a wooden spoon.  Leave to cool stirring occasionally.  After approx.  40 minutes it will be ready, ice the cake and leave for 30 minutes to set.

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