Family Chocolate Cake - PAMELA CLARK, AWW TEST KITCHEN DIRECTOR
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Special options: Kid friendlyCourse: Dessert
INGREDIENTS
2 cups (500ml) water
3 cups (660g) caster sugar
250g butter, chopped
1/3 cup (35g) cocoa powder, sifted
1 teaspoon bicarbonate of soda, sifted
3 cups (450g) self-raising flour
4 eggs, beaten lightly
90g butter
1/3 cup (80ml) water
½ cup (110g) caster sugar
1½ cups (240g) icing sugar mixture
1/3 cup (35g) cocoa powder
METHOD
Preheat oven to moderate. Grease deep 26.5cm x 33cm (14 cup/3.5 litres) baking dish: line base with baking paper.
Combine the water, sugar, butter and combined sifted cocoa powder and soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat; simmer, uncovered, 5 minutes. Transfer mixture to large bowl; cool to room temperature.
Add flour and egg to bowl; beat with electric mixer until mixture is smooth and changed to a paler colour. Pour mixture into prepared dish.
Bake cake in moderate oven about 50 minutes. Stand cake in baking dish 10 minutes, before turning onto wire rack; turn cake top-side up to cool. Spread cold cake with fudge frosting.
Fudge frosting:
Combine butter, water and caster sugar in small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa powder into small bowl then gradually stir in hot butter mixture. Cover; refrigerate about 20 minutes or until frosting thickens. Beat with wooden spoon until spreadable.
TIP: Choose a perfectly level-bottomed baking dish; one made from cast aluminium is the best choice, but almost any type will work. If the cake appears to be cooking too quickly in the corners of the pan, reduce oven temperature to moderately slow; this will increase cooking time by up to 15 minutes.
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