By Laura Brady
Moist Chocolate Cake With Creamy Chocolate Sauce
12 steps
Prep:30minCook:35min
Storage time: 3 days in an airtight container or up to 2 months in the freezer without sauce
Updated at: Thu, 17 Aug 2023 09:02:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories441.2 kcal (22%)
Total Fat18.1 g (26%)
Carbs64.1 g (25%)
Sugars33.8 g (38%)
Protein8.7 g (17%)
Sodium566.3 mg (28%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the cake
265gself-raising flour
1 teaspoonbicarbonate of soda
43gcocoa powder
3 teaspoonsinstant coffee powder
165gcaster sugar
42gdemerara sugar
2eggs
lightly beaten
1 teaspoonvanilla essence
167mlmilk
1 ¼ cupbuttermilk
60gunsalted butter
melted
For the creamy chocolate sauce
Instructions
Step 1
Preheat oven to 180°C.
OvenPreheatStep 2
Brush a deep, 23cm fluted ring tin with melted butter or oil.
Cooking Brush
Bundt PanStep 3
Sift the flour, soda, cocoa and coffee into a large mixing bowl.
Sieve
BowlStep 4
Add the caster sugar and demerara sugar.
Step 5
Pour combined eggs, liquids and melted butter onto the dry ingredients.
Step 6
Using electric beaters, beat the mixture on a low speed for 3 minutes until it is just moistened.
Bowl
MixerMixStep 7
Beat the mixture on high speed for 5 minutes or until free of lumps and increased in volume.
BowlMixerMixStep 8
Pour mixture evenly into prepared tin; smooth surface. Bake for 35 minutes or until skewer comes out clean when inserted in centre of cake.
Bundt Pan
SkewerOvenHeatStep 9
Leave cake in tin 10 minutes before turning onto wire rack to cool.
Bundt Pan
Baking RackTo make Creamy Chocolate Sauce
Step 10
Combine chocolate and cream in small pan. Stir over low heat until chocolate melts.
PanStep 11
Remove from heat. Cool to room temperature.
Step 12
Pour sauce over cake. Serve at once with fresh fruit.
Notes
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