1.
Preheat oven to 170°C. Grease and line base and ramp of a 6cm deep, 22cm (base) round cake pan.
2.
Place coffee in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, inspiration every minute with a metal spoon, until almost melted. bring up until smooth. Set aside for 10 minutes to calm down.
3.
Using an electric automobile mixer, lam butter, sugar and vanilla until light and fluffy. supply eggs, 1 at a time, beating after each addition. extend melted chocolate. Beat until well combined. Sift flour and hot chocolate together. Fold half the flour mixture into butter mixture. Add half the milk. disturb gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the marrow comes out scant(p).
4.
Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.
5.
To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, displace every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until duncical enough to spread.
Notes
*
To make chocolate curls, run a clean potato peeler down the side of a hinder of chocolate, allowing curls to fall onto a plate.
*
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crack Food Ideas - May 2006
Super Food Ideas - May 2006, rogue 76
Recipe by Alison Roberts
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