Method
- Preheat oven to 160°C (fan bake). Line a 20 x 30cm tin with baking paper.
- Melt butter in a pot with caster sugar, then remove from heat. When cool, add eggs (so they don’t scramble) and vanilla, then stir.
- Add dry ingredients and mix well. Break up half of the chocolate, and mix into batter. Pour into prepared tin.
- Bake for 25 minutes. Leave to cool in tin.
- Chill slightly before icing. Store in a sealed container for up to two weeks.
- To make icing, melt remaining chocolate pieces in a glass bowl over a pot of simmering water. Stir until combined and add coconut or sunflower oil.
Reviews (1 ratings)
Rated 1 out of 5
Angeline
Rated 1 out of 5
Boring. Like a chocolate cake with a hint of peppermint. Disappointing and a waste of eggs, don't bother.
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