Ingredients:
200g butter, softened
1 cup firmly packed brown sugar
3 eggs
200g dark chocolate, melted
1 1/2 cups self-raising flour
2 tablespoons cocoa powder
1/2 cup milk
220ml thickened cream, whipped
Chocolate icing:
1/3 cup thickened cream
200g dark chocolate, chopped
Method: 1. Preheat oven to 170°C. Grease and line base and side of 22cm (base) cake pan. Combine butter and sugar in food processor using the processing blade. Process until combined. Add eggs one at a time, process until combined. Add melted chocolate and process, scrapping down sides as required. Add the flour, cocoa powder and milk.
2. Spoon cake batter into cake pan and smooth the surface. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes in pan before releasing the side. Transfer to a wire rack to cool completely.
3. Use a serrated knife to cut the cake in half. Place the base onto a cake stand or serving plate. Spread with whipped cream. Sandwich together with cake top.
4. For the icing, combine the cream and chocolate in a small saucepan over medium-low heat. Cook, stirring with a metal spoon until melted and smooth. Pour warm icing over the cake, allowing it to drizzle down the sides. Stand 15 minutes to allow icing to set.
