Perfect Chocolate Cake

VINTAGE POST:

This isn't a heavy, fudge, put-on-20-kilos-in-a-bite kind of cake. It's more of a fluffy butter cake. The absence of actual chocolate (it only uses cocoa powder) helps that. I did choose to do a fudge icing on mine though which gives a bit of a decadent edge. It's entirely up to you though. This cake really is infallible. It's based on the fabulous Women's Weekly 'All-Occasion Chocolate Cake' from their 'More Cakes & Slices' book. It's never, ever, ever failed me (or Mum) on any bake.

• 1 cup (250ml) water
• 1 1/2 cups (330g) caster sugar
• 125g butter, cubed
• 2 tbsp cocoa powder
• 1/2 tsp bi-carb soda
• 1 1/2 cups (225g) self-raising flour
• 2 eggs

Line deep 19cm square cake tin (this time I used a loaf tin as I don't have a big cake tin, and it was a lot more dense. Still delish!) Preheat oven to 180C (190C conventional).

Melt butter with water, sugar, cocoa and bi-carb over medium heat. Stir until its melted and sugar's dissolved and then leave to simmer for 5 minutes (watch it doesn't boil over as mine did last night because I wasn't paying attention. That was one big, sticky mess!). Leave to cool while you prep remaining ingredients. 

Add flour and eggs to butter mix, and whisk (or use electric mixer set on a low speed) until smooth. Pour into tin and bake 40-45 minutes till cooked through (skewer/knife comes out clean). Turn out of pan and cool completely before icing (best to leave it overnight).

For the icing you have a variety of options. Basically just pick your favourite kind! I did a fudge icing for this one which comes from the Women's Weekly 'Cooking Class Cakes' book which is pretty much the cake bible. 

• 90g butter
• 1/3 cup (80ml) water
• 1/2 cup (110g) caster sugar
• 1 1/2 cups (240g) icing sugar
• 1/3 cup (35g) cocoa powder

Combine butter, water and caster sugar over low heat. Stir until sugar dissolved and butter melts - DON'T LET IT BOIL! Or you'll end up with a funny burnt taste and the sugar will start to crystallise. Sift in icing sugar and cocoa and whisk till smooth. Pour into a bowl and chill until thickened and spreadable (recipe says 20 mins, I've discovered it takes longer. I put it in the freezer for about 30 minutes). Spread over top of cake and store in the fridge. Because I used a loaf tin, I iced down the sides as well.

Dessert time! And what goes better with chocolate than chocolate
when contemplating you next feast?