Rich dark chocolate cake

Serves 10–12

185 g unsalted butter, chopped

250 g (1½ cups) dark chocolate bits (chocolate chips)

215 g (1¾ cups) self-raising flour

40 g (¹/₃ cup) cocoa powder

375 g (1½ cups) caster sugar

3 eggs, lightly beaten

Chocolate topping

20 g unsalted butter, chopped

125 g dark chocolate, chopped

❶    Preheat the oven to 160°C (315°F/ Gas 2–3). Grease a 22 cm springform tin and line the base with baking paper. Place the butter and chocolate bits in a small heatproof bowl and melt, stirring frequently, over a saucepan of simmering water. Make sure the base of the bowl doesn’t touch the water.

❷    Sift the flour and cocoa into a large bowl. Combine the melted butter and chocolate mixture, sugar and egg, then add 250 ml (1 cup) water and mix well. Add to the flour and cocoa and stir until well combined.

❸    Pour the mixture into the prepared tin and bake for 1 hour 30 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 15 minutes before turning out onto a wire rack to cool.

❹    To make the chocolate topping, place the butter and chocolate pieces in a small heatproof bowl and melt, stirring frequently, over a saucepan of simmering water — ensure the base of the bowl doesn’t touch the water. Spread the topping over the cooled cake in a swirl pattern.