BOILED CHOCOLATE CAKE
PREPARATION: 10min ~ COOK: 40min ~ READY IN: 20min
(MAKES 1x20 CM CAKE)
150 g Ashgrove Traditional Butter
11⁄2 cups sugar
1 cup water
1/4 cup good quality dark chocolate, in pieces
1⁄4 cup cocoa
1 tsp bicarbonate soda
11⁄2 cups self-raising flour
600 ml cream
1 tsp vanilla paste
1⁄2 cup icing sugar, plus extra for dusting
1 punnet fresh strawberries
Fresh mint leaves
Follow Ben's instructions step-by-step while watching the full recipe on Youtube!
- Preheat the oven to 180 ̊C. Grease and line a medium‐sized cake tin. In a medium‐sized saucepan, bring the butter, sugar, water, cocoa and bicarbonate of soda to the boil over a medium heat then set aside and allow to cool.
- Once the cocoa mixture has cooled, whisk in the flour and eggs then pour into the lined cake tin. Bake in the oven for 35 minutes or until a skewer comes out clean when inserted into the centre of the cake. Leave to cool.
- Whisk the cream, vanilla and icing sugar together until it forms soft peaks and set aside in the fridge. When you are ready to serve, spoon the cream topping on the cake and spread out with the back of a spoon. Place a mound of the fresh and strawberries in the middle of the cake. Scatter the mint leaves over the top and serve. Dusting the cake with icing sugar is also optional.