Scott’s Chocolate cake


OK!  And the first person to step up to the Guest Spot is Scott Everett from Australia with his wonderful-looking chocolate cake…


250g butter, chopped
150g dark eating chocolate, chopped (I use 70% cocoa solids)
2 cups (440g) caster sugar
1 cup (250ml) hot water
1/3 cup (80ml) coffee flavoured liqueur (Baileys)
1 tablespoon instant coffee powder
1 1/2 cups (225g) plain flour
1/4 cup (25g) cocoa powder
2 eggs beaten lightly

Preheat the oven to 170degrees celcius (gas mark 3). Grease a deep 20 cm round cake pan, base and sides with baking (grease proof) paper.
Combine butter, chocolate, sugar, the water, Baileys and coffee powder in medium saucepan. Using a wooden spoon, stir over a low heat until the chocolate melts
Transfer the mixture to a large bowl, the cool for 15 minutes. Whisk in the sifted flour and cocoa powder, then the beaten eggs. Pour the mixture into the prepared pan.
Bake in oven, preheated to 170 degrees, for about 1 1/2 hours. Keep the cake in the pan for 30mins before turning onto a wire rack. Turn the cake topside up to cool.

Any coffee or chocolate flavoured liqueur (Tia Maria, Kahlua or Creme de Cacao) can be used.
Cover the cake loosely with foil or a brown paper bag about halfway through baking if the top starts to over-brown.
The cake will keep for one week if kept in an airtight container.
It is very nice with freshly whipped cream or vanilla ice cream.

Jen’s Tips
It’s pretty important to get the temperature of the oven right.
I always cover the cake with brown paper halfway through even if it’s not over browning.
When you take it out of the oven stand it on a wire rack. This helps the top not to crack too much.