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Laura Brady
By Laura Brady

Melt And Mix Chocolate Cake

9 steps
Prep:20minCook:1h 45min
Storage Time: 1 week in an airtight container or for up to 3 months stored in the freezer
Updated at: Thu, 17 Aug 2023 09:02:55 GMT

Nutrition balance score

Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
43
High

Nutrition per serving

Calories532 kcal (27%)
Total Fat27.1 g (39%)
Carbs68 g (26%)
Sugars33.2 g (37%)
Protein7.3 g (15%)
Sodium419.1 mg (21%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 160°C.
Step 2
Brush a deep, 20cm round cake tin with melted butter or oil, line base and side with paper; grease paper.
Step 3
Sift the flours, cocoa and coffee into a large mixing bowl. Make a well in the centre.
Sift the flours, cocoa and coffee into a large mixing bowl. Make a well in the centre.
Step 4
Combine sugars, butter, syrup, water and chocolate in a large pan. Stir over a low heat until the butter and chocolate are melted and the sugars dissolved; remove from heat.
Combine sugars, butter, syrup, water and chocolate in a large pan. Stir over a low heat until the butter and chocolate are melted and the sugars dissolved; remove from heat.
Step 5
Add butter mixture to the dry ingredients. Using a whisk, stir until just combined.
Step 6
Add the eggs, mix well; do not overbeat.
Add the eggs, mix well; do not overbeat.
Step 7
Pour mixture into prepared tin. Bake for 1 hour 45 minutes or until skewer comes out clean when inserted into centre of cake.
Step 8
Leave cake in tin for 1 hour before turning onto wire rack to cool.
Step 9
Dust cake with combined sifted cocoa powder and icing sugar.

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