Melt And Mix Chocolate Cake

Storage Time: 1 week in an airtight container or for up to 3 months stored in the freezer

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 160°C.

Step 2

Brush a deep, 20cm round cake tin with melted butter or oil, line base and side with paper; grease paper.

Step 3

Sift the flours, cocoa and coffee into a large mixing bowl. Make a well in the centre.

Step 4

Combine sugars, butter, syrup, water and chocolate in a large pan. Stir over a low heat until the butter and chocolate are melted and the sugars dissolved; remove from heat.

Step 5

Add butter mixture to the dry ingredients. Using a whisk, stir until just combined.

Step 6

Add the eggs, mix well; do not overbeat.

Step 7

Pour mixture into prepared tin. Bake for 1 hour 45 minutes or until skewer comes out clean when inserted into centre of cake.

Step 8

Leave cake in tin for 1 hour before turning onto wire rack to cool.

Step 9

Dust cake with combined sifted cocoa powder and icing sugar.