Ready Time: 1 hrs 25 mins
Preparation Time: 15 mins
Cooking Time: 1 hrs 10 mins
Serves: 10
Ingredients
- 200g good quality dark chocolate
- 200g butter, softened
- 1 cup (220g) caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1 ½ cups (225g) self-raising flour
- ¼ cup (25g) cocoa powder
- 1¼ cups (310ml) buttermilk
- Cream, to serve
Chocolate Ganache
- 200g good quality dark chocolate, chopped
- 2/3 cup (160ml) pure cream
Method
- Preheat oven to 180°C no fan (160°C fan forced). Grease and line base and sides of a 22cm cake pan with baking paper.
- Melt chocolate in a heatproof bowl over hot water. Set aside.
- Assemble mixer using scraper beater and the large mixer bowl. Add butter, sugar and vanilla to bowl. Slowly turn mixer to CREAM/BEAT setting; beat for 1-2 minutes or until pale and creamy. Add eggs one and at time, beat until combined. Add melted chocolate and mix until combined.
- Reduce speed to KNEAD/FOLD setting; add half of the sifted dry ingredients and buttermilk and then repeat with remaining flour and milk mixtures. Spoon mixture into prepared pan and bake for about 1 hour and 10 minutes or until cooked when tested with a wooden skewer.
- Allow cake to cool in pan for 5 minutes before transferring to a wire rack to cool completely upside down.
- To make ganache, Place chocolate into a heat proof bowl. Heat cream in a saucepan until it almost comes to the boil. Pour cream over chocolate; sit for 1-2 minutes then stir to combine. Sit at room temperature until cooled slightly then drizzle over cooled cake. Serve with cream.