Melt-and-Mix Chocolate Cake

By Dixie Elliott

Melt-and-Mix Chocolate Cake
Melt-and-Mix Chocolate Cake recipe, brought to you by MiNDFOOD.

Use any excess chocolate eggs in this decadent chocolate cake. It’s a matter of melting, mixing, sitting back and enjoying!

Makes 22cm round cake

250g butter, cut into cubes

250g dark chocolate, broken into pieces

2 tbsp instant coffee powder (or granules)

2 tsp vanilla extract

4 eggs

¼ cup extra-light olive oil (or vegetable oil)

½ cup buttermilk

1 cup self-raising flour

1 cup plain flour

½ cup cocoa

½ tsp bicarbonate of soda

2 cups caster sugar

2 cups thickened cream

500g dark chocolate (extra), roughly chopped

white chocolate, for chocolate leaves

1 Preheat oven to 160C. Grease and line 
a 22cm round cake pan with baking paper. Put butter, chocolate, coffee, vanilla and ¾ cup hot water in a saucepan and stir over low heat until chocolate is melted and smooth. Remove from heat.

2 Combine eggs, oil and buttermilk in 
a large jug. Sift flours, cocoa and bicarbonate of soda into a large bowl. Add sugar and stir until well combined. Make a well in centre of flour mixture and add egg mixture. Stir slowly to combine. Add chocolate mixture, stirring constantly until well combined.

3 Pour mixture into prepared cake pan and bake for 1 hour 45 minutes or until 
a skewer inserted in the centre comes out clean. Cool cake in pan.

4 To make ganache, put cream and chocolate (extra) in a heavy-based saucepan over medium-low heat. Stir until chocolate has melted and mixture is smooth and well combined. Pour into a bowl. Cool at room temperature or refrigerate until ganache is spreadable. Decorate cake with ganache and chocolate leaves (see page 144).



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