Name: Chocolate pound cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Ingredients: 150 gram butter, softened, plus extra to grease; 1/4 cup cocoa plus extra cocoa to dust; 1 1/2 cup caster sugar; 1 cup water; 1/2 teaspoon bicarbonate of soda; 2 eggs, beaten; 1 1/2 cup self-raising flour; chocolate curls, to serve (see tip); Chocolate glaze; 50 gram dark chocolate; 40 gram butter; 1 cup sifted icing sugar; 2 tablespoon water

Ingredients

150 gram butter, softened, plus extra to grease

1/4 cup cocoa plus extra cocoa to dust

1 1/2 cup caster sugar

1 cup water

1/2 teaspoon bicarbonate of soda

2 eggs, beaten

1 1/2 cup self-raising flour

chocolate curls, to serve (see tip)

Chocolate glaze

50 gram dark chocolate

40 gram butter

1 cup sifted icing sugar

2 tablespoon water

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 21cm (8 cup) bundt pan with extra butter and dust with extra cocoa, shaking out excess.

2.In a medium saucepan, combine sugar, butter, water, cocoa and bicarbonate of soda. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer 2 minutes. Transfer to a large bowl. Cool 15 minutes.

3.Using an electric mixer, gradually beat in eggs, then flour, until combined. Pour into pan.

4.Bake 30-35 minutes until cooked when tested. Cool in pan 10 minutes.Turn onto a wire rack to cool completely.

5.In a large microwave-safe jug, combine chocolate and butter. Microwave on medium (50% power) 30 seconds. Stir until smooth. Mix in icing sugar, then add water, stirring until smooth and a runny consistency. Set aside 5 minutes. Pour over cake. Decorate with chocolate curls.

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Ingredients

Method

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