| Preparation | 15 mins |
| Cook | 25-30 mins |
| Serves | 6 |
Ingredients
- 1 block of 70% dark baking chocolate
- 160g unsalted butter
- ½ cup caster sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup plain flour
- 1 tbsp cocoa powder
- ½ tsp salt
Decorations
- 2 punnets of fresh raspberries
- 1 cup of chocolate eggs
- ½ cup of pistachios, chopped
- Handful of edible rose petals
- Handful of edible flowers
(double recipe to make a deep cake)
Method
Step 1
Pre-heat oven to 180°C conventional / 160°C fan forced. Spray and line a Sunday Bake cake tin with baking paper.
Step 2
Add chocolate and butter to a large mixing bowl and heat in the microwave in 30 second increments until the butter is melted and the chocolate melts into it when gently whisked.
Step 3
Gently mix in caster sugar, brown sugar and vanilla extract, followed by eggs and mix until smooth (be careful to not over-whisk the batter as this will aerate it and reduce the fudginess of the crumb).
Step 4
Stir in flour, cocoa powder and salt.
Step 5
Pour chocolate batter into the prepared cake tin and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out with a moist smear on it.
Step 6
Remove from the oven and rest for 10 minutes before gently removing from the tin.
Step 7
Allow to cool before topping with raspberries, chocolate eggs, pistachios, rose petals and edible flowers!
Step 8
Serve on a platter and enjoy!
Credits:
Recipe & Photography: @pinchofmaddie