1.Preheat oven to 180°C. Grease a deep 23cm x 30cm rectangular cake pan or baking dish; line base and sides with baking paper, extending the paper 5cm above long sides.
2.Beat ingredients in a large bowl with an electric mixer on low speed until just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and paler in colour. Spread mixture into pan.
3.Bake cake about 45 minutes. Stand in pan 10 minutes; turn, top-side up, onto a wire rack to cool.
4.Meanwhile, to make chocolate glaze, stir ingredients in a small saucepan over low heat until smooth. Continue stirring for 2 minutes. Transfer to a small bowl and cool 10 minutes. Refrigerate about 20 minutes or until glaze is spreadable.
5.Spread cold cake with chocolate glaze; stand until set before cutting.
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