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batter
chocolate glaze
Preheat the oven to 180°C. Place the butter and
sugar in the bowl of an electric mixer and beat until light
and creamy.
Add the eggs one at a time and beat well.
Sift the flour, baking powder and cocoa over the butter
mixture and stir to combine.
Pour the mixture into a 20cm square cake tin
that has been lined with non-stick baking paper. Bake for
40 minutes or until cooked when tested with a skewer.
Cool on a wire rack.
To make the glaze, place the chocolate and cream in a
saucepan and stir until melted and smooth. Set aside
to cool at room temperature.
To finish, place the cake in the refrigerator and chill for
30 minutes. Pour the cooled glaze over the cake and
then refrigerate to set. Serves 8.