- 250 grams of butter (chopped)
- 1/2 cup of milk
- 200 grams block dark chocolate (chopped)
- 2 cups of caster sugar
- 2 cups of self-rising flour (sifted)
- 1 cup of plain flour (sifted)
- 1/4 cup of cocoa powder
- 2 eggs, slightly beaten
- Dark chocolate curls for decorate
- 400 grams of milk chocolate (chopped)
- Two-third cup of thick cream
Step 1: Preheat your oven to 160°/140°C. Grease 6 small cake moulds. Coat inside the moulde with butter paper, allowing a 2cm overhang.
Step 2: Put butter, one cup of water, milk, chocolate and sugar in a saucepan and cook over medium heat. Keep stirring continuously, for 10 minutes or until formed smooth paste and combined all the ingredients as one. Set aside for 25 minutes to cool.
Step 3: Mix flours and cocoa into chocolate mixture. Beating with eggs until smooth and combined. Put this batter mixture into greased pan by spoon. Bake for 1 hour 40 minutes or until a fork comes out clean when inserted in center of cake. Cool cake in the mould. afterward popup from it.
Step 4: Cake Decoration: Put chocolate and cream in a microwave-safe bowl. Make sure your microwave oven keep on medium-high (75%) for one minutes, every 30 seconds you must stir with a metal spoon, or until smooth batter is formed. Refrigerate for 20 minutes.
Step 5: Using a saw like knife, cut cake into 3 layers. Place the base of the cake on a rotating plate stand. Spread with 1/4 panache and make it top with layer of cake, then 1/3 remaining panache put ont the top with cake top. Spread top and side of cake with remaining panache. Decorate with chocolate curls. Keep in refrigerater for 1 hour. Now chocolate cake is ready to serve. Your have tones of styles to present cake...Do as your style...!