Liquid-centred chocolate cake
Nothing says 'indulgence' like a decadent cake with an oozy liquid centre. This cake is simple and easy but looks and tastes like the work of a professional baker
Ingredients
(serves 12)
1 1/2 cups caster sugar
125g unsalted butter, softened
3 free-range eggs
1 tbsp natural vanilla extract
1 1/4 cups self-raising flour
3/4 cup cocoa powder
250ml buttermilk
300ml thickened cream
400g dark chocolate, finely chopped
Berries, miniature biscuits and edible flowers, to garnish
Method
Preheat oven to 180°C fan-forced (200°C conventional). Grease and line a medium loaf pan with baking paper. Combine sugar and butter in bowl of an electric mixer and beat with a paddle attachment on medium speed for 10 minutes, until very light. Beat in eggs, 1 at a time, then add half of the vanilla extract.
Sift flour and cocoa together, then mix into sugar mixture gently, alternating with buttermilk. Spoon into loaf pan, then bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.
Bring cream and remaining vanilla to the boil in a small saucepan over high heat, then pour over chocolate and whisk until smooth.
Use a bread knife to cut top of cake, then make a channel in the centre. Fill with three-quarters of the chocolate sauce and replace cake lid.
Pour rest of chocolate sauce over cake. Garnish with berries, mini biscuits and edible flowers. Serve.
This is a recipe extract from Better Homes & Garden Seasonal Kitchen with Fast Ed, published by Are Media Books, and available Australia-wide.
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