Moist Chocolate Cake
1 cup water
1 1/4 cups caster sugar
1/2 cup Cocoa
1/2 teaspoon bicarbonate of soda
1 1/4 cups self raising flour, sifted
2 eggs, lightly beaten
1. Preheat oven to 190ÂºC conventional or 170ÂºC fan forced. Line a 20cm cake pan base with baking paper and lightly grease sides of pan.
2. Combine water, sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to boil, reduce heat and simmer uncovered for 2 minutes. Transfer to a bowl. Cool to room temperature (this takes about 30 minutes).
3. Add flour and egg and beat until just combined. Pour into pan and bake for 40 minutes. Cool in pan 10 minutes then turn onto cooling rack. Drizzle over chocolate icing.
200g Dark Cooking Chocolate, finely chopped
2/3 cup cream
1. Combine chocolate and cream in a small saucepan. Stir over a low heat until chocolate has melted and an even chocolate sauce is formed.