CHOCOLATE CAKE WITH DARK CHOCOLATE ICING

CHOCOLATE CAKE WITH DARK CHOCOLATE ICING
525gr dark chocolate
340gr butter
900ml water
5 eggs
600gr castor sugar
600gr self raising flour
Oven at 170 degrees C ( I use hot-air, so about 150 degrees)
Grease a 23cm tin
Melt the chocolate with the butter and water Au bain Marie and cool
Lightly beat the eggs.
Slowly add the chocolate mixture
Whisk the sugar and flour into the mixture until smooth and blended
Pour into a tin and bake for about 45 minutes or until a skewer comes out clean
Cool, remove from tin. When completely cool cut in half lengthwise
Smear butter cream and sandwich the 2 halves together
Pour / spread the chocolate truffle mix over the cake and allow to drip over the sides

Butter cream:
115g unsalted butter, at room temperature
2 tbsp milk
1 tsp pure vanilla extract
225g icing sugar
Instructions
Put the butter, half the milk, and the vanilla extract in a large mixing bowl and beat until smooth and blended using a hand-held electric mixer.

Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk.

Chocolate truffle mix:

Ingredients
120gr dark chocolate
100gr butter
300gr icing sugar
4 tbspn cream

Melt chocolate Au Bain Marie. Cool a bit
Stir in the rest of the ingredients and whisk until well mixed ( colour should lighten a bit)

BRON- AUNTY KIM