Double Chocolate Cake
- 250g butter
- 200g dark chocolate, chopped
- 1 1/2 cups caster sugar
- 1/4 cup whisky
- 1 cup hot water
- 1 1/2 cups self-raising flour
- 1/2 cup plain flour
- 1/2 cup cocoa powder
- 2 eggs, lightly beaten extra cocoa and icing sugar, for serving
Rich Chocolate Buttercream
- 60g butter
- 1/3 cup icing sugar, sifted
- 60g dark chocolate, melted
1. Preheat the oven to slow 150C. Brush two shallow, 20cm round sandwich tins with melted butter or oil. Line the bases with baking paper.
2. Melt the butter in a pan. Add the chocolate, sugar, whisky and hot water and whisk until the mixture is smooth. Cool slightly, then transfer to a large bowl.
3. Add the sifted flours and cocoa. Whisk until the mixture is smooth and free of lumps, then whisk in the eggs. Pour into the tins and bake for 45 minutes, or until firm. Allow the cakes to cool in the tins. Sandwich the cakes together with rich chocolate buttercream (recipe follows). Dust with combined sifted cocoa and icing sugar.
Rich chocolate buttercream
4. Using electric beaters, beat the butter and icing sugar until light and creamy. Add the chocolate and beat for 2 minutes, until smooth and fluffy.
This cake stores in an airtight container for up to 1 week.
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