This rich cake with chocolate glaze is made in one bowl for ease and less cleaning. Cut into finger sized slices for an elegant afternoon tea plate.
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Ingredients
Chocolate glaze
Method
1.Preheat oven to 180°C. Grease a deep 23cm x 30cm rectangular cake pan or baking dish; line base and two long sides with baking paper, extending the paper 5cm (2in) over the sides.
2.Beat cake 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 for 45 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
4.Meanwhile, make chocolate glaze. Stir ingredients in a small saucepan over low heat until smooth; cook, stirring, for 2 minutes. Transfer mixture to a small bowl; cool for 10 minutes. Refrigerate for 20 minutes or until glaze is spreadable.
5.Spread cold cake with chocolate glaze; stand until set before cutting.
This cake will keep in an airtight container, at room temperature, for up to 3 days. Without the glaze, the cake be frozen for up to 2 months.
Note
