Happy birthday to us!
Let’s celebrate with a big fluffy chocolatey cake smothered with the fudgiest icing ever! Hip hip hooray!
Adapted from a Women’s Weekly recipe. The recipe specified a deep 22cm round tin; I don’t have one of those, so I used a deep 20 cm and made four little muffins. My friend M, who first made this cake, topped hers with tart red raspberries; I went for spangly silver cachous. Best shared with people singing and oohing and ahhing.
- Prep your tin (see above) and preheat oven to 180.
- In a small jug, combine ½ cup cocoa, ½ cup boiling water and a pinch of salt, and stir until it’s a beautiful chocolate slurry.
- In a large bowl (and if you have a freestanding mixer, use that), beat 185 gms soft butter with ¾ cup white sugar, ¾ cup brown sugar and 1 tspn vanilla.
- Beat in 3 eggs, then the chocolate slurry (enjoy the swirly patterns!), ½ cup nutella, and 180 mls buttermilk (enjoy the mousse-like texture!). At this point, it is entirely reasonable to have a sneaky taste test. Or two.
- Now use a wooden spoon to fold thru 1 ½ cups SR flour and ½ cup plain flour. Remember to lick the beaters once you’re finished with your mixer. After all, it’s your birthday.
- Pour this beautiful batter into your tin and bake for 1 ¼ hours until done. You may need to cover the cake partway through to prevent the top from burning.
- Once baked, cool on a wire rack in the tin.
- Meanwhile, gently melt 200gms of dark cooking chocolate, then stir in 1 cup nutella (I actually had slightly less than these quantities, but it turned out very well). Allow to cool a little, then turn out your cake, and pour over the icing. Decorate as you wish — and enjoy!