WRITERS ABROAD MAGAZINE: THE THIRD SPACE
The Easiest and Best Chocolate Cake You Will Ever Make!
BY CRILLY O’NEIL
Lightly grease and line (with baking paper) a 30cm round cake tin or spring form tin and
set oven at 150C (300F)
Melt the ingredients below in a large saucepan but do NOT allow to become too hot!
250g butter
200g dark chocolate
2 tablespoons instant coffee (powdered)
1 ¾ cups (225g) castor sugar
1 ½ cup (350ml)of water
Remove saucepan from the heat, cool for a few minutes then beat in 1 ½ cups (350g) of self-raising flour
¼ cup (80g) of cocoa
When this is done –
Beat in 2 eggs & 2 teaspoons of vanilla essence
Pour into cake tin and bake on the middle shelf for approximately an hour.
A skewer inserted into the centre of the cake should come out clean if cake is cooked.
Leave cake in tin for 10 minutes before turning onto a cake tray to cool completely.
Sift icing sugar on the top when cool and decorate with strawberries.
Serve with whipped cream if desired.
32 | November 2016