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1. Video tutorial: Melting chocolate

1. Heat the oven to 160C/fan 140C/gas 3. Line a 20cm x 20cm square cake tin.
2. Mix the flour, sugar and cocoa together in a bowl. Melt the chocolate and butter together with 200ml water in a pan and then beat this along with the eggs into the dry mixture. Pour into the cake tin and bake for 1 hour or until a skewer comes out clean. It may crack a little on top but this will be covered by the icing. Cool.
3. To make the icing, melt the chocolate with the cream and butter until smooth and then cool to a spreadable consistency, beat in enough icing sugar to make the icing opaque and stiff.
4. Slice the cake horizontally into 2 or 3 layers and spread some icing between each layer. Ice the outside of the cake in a thick even layer and smooth the icing down as much as possible, don't worry about the top too much.
5. Dust with cocoa powder just before serving.

731 kcalories, protein 8.1g, carbohydrate 83.5g, fat 42.8 g, saturated fat 24.7g, fibre 2.6g, salt 0.68 g

Latest comments and suggestions

Results 81-90

• kitty

  04 August 2009

  kitty commented on this recipe

  This cake is a WINNER!! Have made it several times now, I don't think I'll ever need another chocolate cake recipe.

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• WeeFlower

  17 September 2009

  WeeFlower commented on this recipe

  I made this cake twice for Birthday Parties and the kids and Adults left nothing behind. This is truly a gorgeous cake! #1 Tip: Make the Frosting First Remember the water is only for boiling in the pan to melt chocolate and not to be put in the cake mixture!!

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• WeeFlower

  17 September 2009

  WeeFlower rated this recipe

  

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• WeeFlower

  17 September 2009

  WeeFlower commented on this recipe

  Oh the tastiest buttercream Icing EVER!!

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• tankgrrl

  12 October 2009

  tankgrrl commented on this recipe

  Dead easy! My favourite comment was "this is the best chocolate cake I have ever tasted". Ha! Btw, you definitely don't need as much icing as it suggests. I had so much icing left I made another cake the next day to avoid wasting it. If you do follow the recipe for the icing, be prepared to add more than the suggested 100-200g of icing suger to get it stiff.

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• Twinklesfood

  23 October 2009

  Twinklesfood commented on this recipe

  This came out flat and rock hard! Baked in two 20cm round tins instead but kept everything else the same and baked for around 30-35 mins. Awful.

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• Twinklesfood

  23 October 2009

  Twinklesfood rated this recipe

  

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• MeganLewis12

  30 October 2009

  MeganLewis12 commented on this recipe

  Im just making the icing for the cake and it has gone veryyy wrong!, however we did follow the instructions! Any ideas? we'll keep adding icing sugar to try and thicken it up!

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• MeganLewis12

  30 October 2009

  MeganLewis12 commented on this recipe

  Has now given up on the icing, and is making her own from her own recipe!

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• MeganLewis12

  30 October 2009

  MeganLewis12 commented on this recipe

  is finally getting there with her icing!

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Ingredients

• 250g self-raising flour
• 250g unrefined soft brown sugar
• 50g cocoa
• 250g plain chocolate
• 250g butter
• 4 eggs

ICING

• 400g plain or milk chocolate
• 284ml pot single cream
• 25g butter
• 100-200g icing sugar
• cocoa powder for dusting

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Difficulty and servings

Serves 12

Preparation and cooking times

Ready in 1 hr 30 mins, plus cooling

Ingredients

• 250g self-raising flour
• 250g unrefined soft brown sugar
• 50g cocoa
• 250g plain chocolate
• 250g butter
• 4 eggs

ICING

• 400g plain or milk chocolate
• 284ml pot single cream
• 25g butter
• 100-200g icing sugar
• cocoa powder for dusting

731 kcalories, protein 8.1g, carbohydrate 83.5g, fat 42.8 g, saturated fat 24.7g, fibre 2.6g, salt 0.68 g

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