Superb Chocolate Cake

This chocolate cake was Anna’s contribution to the cause, and was served up last week with yoghurt and great gusto. The Cake Club’s long history now means that ingredients may be combined to create cakes with similar names (but of course, a variety of gourmet flavours). To avoid confusion, such baking feats will now be reported with an adjective in the title. Fortunately this cake, which is found under “S” in A Treasury of New Zealand Baking, came with its own qualifier, meaning no imagination was required for this report.

Preheat the oven to 180° C. Line the base of a 20 cm round cake tin with baking paper.

125 g butter
1 cup sugar
2 eggs
1 cup milk
2 cups standard flour
1/4 cocoa powder
4 tsp baking powder

Melt the butter in a saucepan large enough to mix all the ingredients. Mix in the sugar, then remove from the heat. beat the eggs and milk together. Sift (or stir vigorously with a fork) the flour, cocoa and baking powder and add to the butter mixture with the egg-milk combination. Mix to combine. Pour into the prepared tin. Bake for about 45 minutes, or until the cake springs back when lightly touched. cool in the tin for 10 minutes while you prepare the coffee syrup.

Coffee Syrup
1/2 cup strong black coffee
1/4 cup sugar
25 g butter

To make the coffee syrup, bring the coffee and sugar to the boil, stirring until the sugar dissolves. Mix in the butter until melted. Remove from the heat. Turn the cake out on a wire rack. If you’ve got a cake tester or other fine skewer, pierce the cake all over. Place a plate under the rack, spoon coffee syrup over the cake and leave to cool.

This cake is lovely with a dollop of yogurt, or warmed with a little bit of ice cream.

Published in: on August 14, 2010 at 05:33  Leave a Comment  

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