Page 31 - The Singapore Women's Weekly

L I V I N G

BAKE OF THE MONTH

EASY CHOCOLATE CAKE

Need to whip up a cake that’s sure to please? You can’t

go wrong with this irresistible dark choc treat

Prep 25 mins | Cook 40 mins | Serves 10-12

125 g butter, softened GANACHE beat butter and sugar together

1 cup caster sugar 250 g dark chocolate, chopped until light and fluffy. Beat in vanilla.
1 tsp vanilla extract ½ cup cream Add eggs one at a time, beating
2 eggs well after each addition. Fold in

1¾ cups self-raising flour 1. Preheat oven to moderate, 180 C. combined sifted flour and cocoa

1⁄3 cup cocoa powder Lightly grease and flour a deep alternately and ending with flour.
1 cup milk 20-cm bundt pan. 3. Pour mixture into pan. Bake 35 to
Chocolate curls, to decorate 2. In a bowl, using an electric mixer, 40 mins, until cooked, when tested.
Turn onto a wire rack to cool.
4. GANACHE Meanwhile, place

chocolate and cream in a small
saucepan. Stir on low until mixture
is smooth. Transfer to a bowl and
chill, covered, stirring occasionally,
for about 30 mins until ganache is
of spreadable consistency.
5. Spread ganache over cake.
Decorate with chocolate curls.

Chef's Tip:
Leaving this cake
to cool in the pan
may cause it to stick,
so turn it out onto a wire
rack straight away. Do
not try to ice any cake PHOTO: ROB SHAW/BAUERSYNDICATION.COM.AU
until completely
cold.

September 2019 | 88 | womensweekly.com.sg