Ingredients
- 4 eggs
- 185ml sugar
- 5ml vanilla essence
- 200ml cake flour
- Pinch of salt
- 85ml cocoa powder
- 100ml boiling water
- 2tsp Baking powder
- 125ml sunflower oil
To serve:
- 30ml apricot jam
- 15ml water
- 200g milk chocolate, chopped
- 75ml fresh cream
- Marshmallows, nuts etc, to garnish
Here’s how:
- Preheat oven to 180 degrees Celsius.
- Grease and line a 25cm cake tin.
- Dissolve cocoa in boiling water and leave aside to cool.
- Sift the cake flour and baking powder.
- Add the salt to the sifted dry ingredients.
- In a large mixing bowl, beat the eggs with a hand held beater.
- Gradually add the sugar while beating continuously.
- Continue beating until the mixture is thick and pale in colour.
- When the beaten egg mixture leaves a trail on the surface for three seconds, add the vanilla essence and sifted dry ingredients.
- Fold the flour into the egg mixture.
- Pour the cold cocoa mixture and sunflower oil into the mixing bowl.
- Gently fold the ingredients together.
- Pour the cake mixture into the prepared tin and bake for 30 minutes.
- Turn out the cake onto a wire rack and glaze with the hot jam.
- Leave the cake to cool.
- Boil the cream and then add the chopped chocolate.
- Whisk the cream until the chocolate dissolves.
- Continue whisking until the chocolate is thick and shiny.
- Pour chocolate over the cake and garnish with marshmallows etc.