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Preheat oven to 180 C degrees and grease a square 20 x 20 cm baking tin well, sprinkle with a little cocoa
Ingredients
1 1/3 cups Self Raising flour
1 1/4 tsp baking powder
Pinch of salt
Sift these ingredients together
1/2 cup sifted cocoa powder
100 ml hot water
150 ml hot milk
Mix these 3 ingredients together until cocoa is smooth, set aside to cool slightly
90 g butter at room temperature
1 cup castor sugar
3 xLarge eggs
1 tsp vanilla essence
2 tbsp buttermilk or sour cream
2 tbsp vegetable oil
Cream butter and castor sugar together until creamy and pale.
Add eggs one at a time beating well after each addition.
Add vanilla essence.
Add buttermilk/sour cream and beat further.
Add sifted dry ingredients, cocoa powder mixture and vegetable oil then beat on low speed until all combined.
Pour mixture into prepared baking tin and bake for 30 minutes or until skewer comes out clean. Leave to cool slightly in tin then turn out and cool completely on wire rack before icing.
Ganache:
150 g dark chocolate ( Cadbury Bournville Classic dark Chocolate ) broken into pieces, add 1 tsp butter, 2 1/2 tbsps fresh cream.
Microwave in a microwave safe dish on 50% power at 30 second intervals stirring until chocolate has melted and is smooth.
Leave to cool slightly. Spread over chocolate cake with a palette knife.
Decorate top of ganache with Nestle Caramel Treat.
Smooth 1/2 tin Nestle caramel treat with 1 tbs fresh cream then place in a ziplock bag. Cut off one corner of the bag and pipe on cake.
Credit Source: Casbah Recipes
Prepared, tried and tested by: Gail Haselsteiner
