CSR Chocolate Heaven Cake

Serves 20

Ingredients:

Cake
2 cups water
3 cups CSR Caster Sugar
250g butter
1/3 cup Baking Cocoa
1 teaspoon bicarbonate of soda
3 cups self raising flour, sifted
4 eggs, lightly beaten
Chocolate coated macadamia nuts

Chocolate Ganache Icing
150g dark chocolate, finely chopped
1/4 cup cream

Method:
1. Preheat oven to 190C conventional or 170C fan forced. Line a round 28cm cake pan base with baking paper and lightly grease sides of pan.

2. Combine water, CSR Caster Sugar, butter, cocoa and bicarbonate of soda in medium saucepan stir over heat, without boiling, until sugar dissolves. Bring to boil, reduce heat & simmer uncovered for 4 minutes. Transfer to a bowl. Cool to room temperature (this takes about 45 minutes).

3. Add flour and eggs beat until just combined. Pour into pan and bake for 1 hour or until skewer comes out clean. Cool in pan 10 minutes then turn onto cooling rack. Spread top of cake with Chocolate Ganache Icing and decorate with crushed chocolate-coated macadamia nuts.


Chocolate Ganache Icing - Combine chocolate and cream in a small heatproof bowl stir with metal spoon over pan of simmering water until melted and smooth. Cool for 10 minutes and drizzle over cake.