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Serves 20
Ingredients
Cake
2 cups water
3 cups CSR Caster 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
Method
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, CSR Caster 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.
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 drizzle over cake.
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