Chocolate Cake 

Recipe from Home baker Penelope Fernandez

Ingredients:

• 185gm butter
• 330gm caster sugar
• 2 1/2  teaspoons vanilla essence
• 3 eggs
• 75gm self-raising flour
• 225gm plain flour
• 1 1/2  teaspoons bicarbonate of soda
• 90gm cocoa powder
• 280 ml buttermilk

Directions:

1. Preheat the oven to moderate 180°C. Brush a deep, 8 Inch round cake tin with melted butter. Line the base with baking paper.
2. Beat the butter and sugar with electric beaters until light and creamy. Beat in the vanilla essence. Add the eggs, one at a time, beating well after each addition.
3. Using a metal spoon, fold in the combined sifted flours, bicarbonate of soda and cocoa powder alternately with the buttermilk. Stir until just smooth.
4. Spoon the mixture into the tin and smooth the surface. Bake for 1 1/4  hours, or until a skewer comes out clean when inserted into the center. Leave the cake to cool in the tin for at least 5 minutes before turning out onto a wire rack to cool completely.

For Chocolate glaze

Ingredients:

• 250gm dark chocolate, chopped
• 125ml cream
• 165gm sugar

Method:

1. To make the glaze, put the chocolate, cream, and sugar in a pan and stir over low heat until smooth. Bring to the boil, then reduce the heat and simmer for 4-5 minutes, stirring occasionally to prevent the mixture catching. Remove from the heat and stir gently, to cool a little.
2. Pour the glaze over the cake, letting it run evenly down the side. Tap the tray on the bench to level the surface. Leave to set completely.