Chocolate Pound Cake

Ingredients (serves 12)

• 2 tablespoons cocoa
• 1 1/2 cups caster sugar
• 150g butter, chopped
• 1/2 teaspoon bicarbonate of soda, sifted
• 1 1/2 cups self-raising flour
• 2 eggs

• Chocolate frosting

• 50g butter, chopped
• 1/4 cup caster sugar
• 3/4 cup icing sugar mixture
• 1/4 cup cocoa powder

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 17.5cm x 27cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang at long ends.
2. Combine sugar, butter, bicarbonate of soda, cocoa and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes until sugar dissolves. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes or until mixture doubles. Transfer to a large bowl. Cool for 15 minutes.
3. Add flour and eggs. Using an electric mixer, beat mixture until pale and smooth. Pour mixture into prepared pan.
4. Bake for 35 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn, top side up, onto a wire rack to cool completely.
5. Make frosting: Place butter, caster sugar and 2 tablespoons cold water in a saucepan over medium-high heat. Bring to the boil. Remove from heat. Sift icing sugar and cocoa into a bowl. Gradually add butter mixture. Stir to combine. Cover. Refrigerate for 30 minutes or until frosting thickens. Beat with a wooden spoon until spreadable. Spread cake with frosting. Serve.