Spiced Chocolate Cake

Ingredients (serves 10)

• 450g dark chocolate
• 450g unsalted butter
• 1/2 cup (125ml) buttermilk
• 2 tbs vegetable oil
• 2 tbs instant coffee granules
• 4 eggs
• 1 cup (150g) plain flour
• 1 cup (150g) self-raising flour
• 1/2 cup (50g) dark cocoa powder
• 1/2 tsp bicarbonate of soda
• 2 1/2 cups (550g) caster sugar
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 1/2 tbs brandy
• Coloured cachous, to decorate

Method

1. Preheat oven to 160°C. Grease and line the base and sides of a 23cm square cake pan.
2. Chop chocolate in a Braun Food Processor. Place 250g chocolate in a saucepan with 250g butter and 3/4 cup (185ml) water. Stir over low heat until smooth. Set aside to cool.
3. Place buttermilk, oil, coffee and eggs in processor and process to combine. Add flours, cocoa, soda, sugar and spices, then process to combine. Add melted chocolate and pulse until just combined. Pour into cake pan and bake for 1 hour and 20 minutes, or until skewer inserted into centre comes out clean.
4. Remove cake from oven, prick with a skewer and drizzle with brandy. Cool slightly, then transfer to a wire rack and cool completely.
5. For icing, place remaining chocolate and butter in a pan and stir over low heat until smooth. Transfer to a bowl and chill until mixture is a spreadable consistency.
6. Turn cake upside down so base becomes top. Spread with icing. Trim rough edges from cake, decorate with cachous and cut into small squares. If the weather is hot, you may need to refrigerate before serving.