Ingredients
Scale
- 1 cup self-raising flour
- 1/3 cup cocoa
- 1 cup caster sugar
- 80g butter, softened
- 1/2 cup milk
- 2 eggs
Icing:
- 150g dark chocolate, chopped
- 1/3 cup pouring cream
- 118g Aero Peppermint Chocolate Block
Instructions
- Preheat oven to 160°C, fan forced.
- Grease and line a round cake tin.
- Sift flour and cocoa into an electric mixer bowl.
- Add sugar, butter, milk and eggs, mixing on high for 4 minutes.
- Pour the mixture into the tin and bake for 35-40 minutes or until cooked through.
- Allow to stand in tin for 5 minutes before turning onto wire rack to cool.
- To make the chocolate glaze add chocolate and cream into a small saucepan, over low heat. Continually stir until smooth.
- Remove from heat, allow to stand for 5 minutes before spreading over cooled cake.
- Crumble peppermint chocolate block over cake to decorate.
- Cook Time: 40 mins
