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Instructions |
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Preheat oven to warm 160 degrees C.
Brush a deep 22cm round cake tin with melted butter or oil. Line the base and side with baking paper, making sure the paper around the side extends at least 5 cm (2inches above the top edge. Put the butter, chocolate and coffee in a pan with 185 ml hot water. Stir over low heat until smooth. Remove from the heat.
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Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined eggs, oil and buttermilk and, using a large metal spoon, slowly stir to start incorporating the dry ingredients. Gradually stir in the melted chocolate mixture. Pour the mixture into the tin and bake for 1 and 3/4 hours.
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Test the centre with a skewer. The skewer may appear just slightly wet. Remove the cake from the oven unless the centre looks raw. If the cake needs a little longer, give it an extra 5-10 minutes. Leave the cake in the tin until completely cold, then turn out and wrap in plastic wrap.
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STORAGE TIME- Keep in the fridge in an airtight container for up to 3 weeks or in a cool dry place for up to a week. Can be frozen for up to 2 mont
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Suggestions |
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Cream and yoghurt. For extra good times slather with Chocolate Ganache icing
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Originally Submitted
2/1/2013
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