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300g dark chocolate, chopped
375g butter, chopped
3/4 cup self-raising flour
3/4 cup plain flour
1/4 teaspoon bicarbonate of soda
3/4 cup cocoa powder
2 cups brown sugar
4 eggs
1 cup buttermilk
Chocolate frosting
320g butter, softened
3 3/4 cups icing sugar mixture, sifted
1/3 cup cocoa powder, sifted
2 1/2 tablespoons milk
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Method
Place chocolate and butter in a heatproof, microwave-safe
bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring
every 30 seconds with a metal
Preheat oven to 180°C/160°C fan-forced. Grease a 5.5cm-
deep, 21cm x 30cm (base) baking pan. Line base with baking
paper. Sift flours, bicarbonate of soda and cocoa in a large
bowl. Add sugar. Stir to combine. Whisk eggs and buttermilk
together in a jug. Stir buttermilk mixture, then chocolate, into
flour mixture. Pour into prepared pan. Bake for 55 minutes to 1
hour or until a skewer inserted into the centre comes out clean
(cover with foil if over browning). Cool in pan.
Make Chocolate frosting- Using an electric mixer, beat butter
until light and fluffy. Gradually add icing sugar mixture, cocoa
and milk, beating constantly until combined. Spread top of
cake with frosting. Cut into 24 pieces. Serve. (taste.com.au)
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