THE GREAT THING ABOUT THIS CHOCOLATE CAKE IS THAT EVERYTHING GETS CHUCKED INTO ONE BOWL AND MIXED TOGETHER AT THE SAME TIME. OH, AND IT’S DELICIOUS — DID I MENTION THAT?
125 g butter, at room temperature
1 cup caster sugar
1 teaspoon vanilla bean paste
1½ cups self-raising flour
½ cup cocoa, sifted
¾ cup milk
250 g tub chocolate cream cheese frosting
30 g Flake chocolate bar, crumbled
125 g strawberries, hulled and quartered
1 Preheat the oven to 160°C/140°C fan-forced. Grease and line the base and side of a 20 cm round cake pan with non-stick baking paper.
2 Place the butter, sugar, vanilla, egg, flour, cocoa and milk in a large upright mixer. Mix on medium–high speed for 3 minutes, or until well combined and smooth. Pour the batter into the prepared pan and level the surface. Bake for 50–55 minutes, or until a skewer inserted in the centre comes out clean. Rest in the pan for 3 minutes, then transfer to a wire rack to cool completely.
3 Transfer the cake to a serving plate and spread the top with frosting, allowing it to naturally dribble down the sides. Sprinkle with the crumbled chocolate bar and top with strawberries before serving.
If you find that the cake is browning too quickly in the oven, simply cover it loosely with a piece of foil.
Recipe and images from Karl Cooks: Food For The Family Or Someone Special by Karl Stefanovic, published by Hachette, $29.99. Royalties from the sale of this book will be donated to Australia's police legacy charities.
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