One of the best things about being a woman is sharing a great recipe, especially when it’s as delicious as Perth Woman Magazine reader Heeni’s indulgent dessert!
Cooking time: approx 1 hour
Cake Mixture
200 gm plain flour
½ tsp bicarbonate of soda
50 gm cocoa
275 gm castor sugar
175 gm unsalted butter
2 eggs
15 ml vanilla extract
80 ml sour cream
125 ml boiling water
175 gm pieces of chocolate
Syrup
1 tsp cocoa
125 ml water
100 gm castor sugar
Preheat oven to 180 degrees and line a large loaf tin with baking paper. In a large mixing bowl mix the flour, bicarb, cocoa, sugar, butter, eggs, vanilla extract and sour cream with an electric mixer (or food processor) until it forms a smooth batter. Scrape down the sides of the mixing bowl and mix again while slowly adding boiling water. Once smooth, stir through chocolate pieces.
Pour into prepared loaf tin and slide into hot oven for approximately one hour. When it is ready, the loaf will have risen and split across the top. Insert a skewer to check the middle. The skewer should come out reasonably clean, but it should still be rather moist.
Once cooked, remove cake from oven and place tin onto a rack to start cooling. Then, in a small saucepan place the syrup ingredients on high to boil for about five mins until it reduces slightly. Using a skewer, pierce the cake all over the top then drizzle the syrup over the cake. Try to do this as evenly as possible. Let the cake completely cool before removing it from the tin.
Top Tip: Shave some extra chocolate over the top before serving to impress your guests!
We hope you all enjoy cooking this for friends, loved ones or that special someone. Look forward to more Reader Recipes in our upcoming issues. If you’ve got a favourite dish or dessert, drop us a line at: info@perthwoman.com.au and share the secret!
