04 Oct Liquid Centre Chocolate Cake
Serves 12 | Prep Time 20 mins | Cook Time 50 mins
Nothing says indulgence like a decadent cake with an oozy liquid centre. This chocolate cake is simple, efficient and easy to make!
- 1 ½ cups of caster sugar
- 125g unsalted butter, softened
- 3 free range eggs
- 1 tbsp natural vanilla extract
- 1 ¼ cups of self-rising flour
- ¾ cup cocoa powder
- 250ml buttermilk
- 300ml thickened cream
- 400g dark chocolate, finely chopped
- Berries to garnish
- Miniature biscuits, to garnish
- Edible flowers, to garnish
Preheat oven to 180C fan forced and grease and line a medium loaf pan with baking paper.
Combine sugar and butter in a bowl of an electric mixer and beat with a paddle attachment on medium speed for 10 minutes until very light. Beat in eggs, one at a time then add half of the vanilla extract.
Sift flour and cocoa together, then mix into the sugar mixture gently, alternating with buttermilk.
Spoon into loaf pan and bake for 40 – 45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.
Bring cream and remaining vanilla to the boil in a small saucepan over high heat, then pour over chocolate and whisk until smooth.
Use a bread knife to cut top of cake, then make a channel in the centre. Fill with three quarters of the chocolate sauce and put back the cake lid.
Pour the rest of the chocolate sauce over the cake. Garnish with berries, mini biscuits and edible flowers before serving.
Serving this cake with homemade pistachio ice cream or fruity gelato would make dessert time even more decadent!