The Perfect Chocolate Cake

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From the kitchen of Becky Ryan

This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!

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Recipe Details

Bake Time:

50-55 minutes

Tags:

Contains nuts, Good for parties/potlucks

Ingredients

250g chopped dark chocolate
250g chopped unsalted butter
1 teaspoon instant coffee powder
4 large eggs
1/2 cup caster sugar
1 cup sifted self-rising flour
1/2 cup ground hazelnuts
1/2 icing sugar

Directions

Preheat the oven to 160c.
Grease and line round spring form cake tin with baking paper.
Place 250g of chopped dark chocolate, 250g of chopped unsalted butter and 1 teaspoon of instant coffee powder in a small saucepan.
Place over a low heat and stir until melted and smooth. Allow the chocolate to cool.
Beat 4 large eggs and 1/2 cup of caster sugar with a hand held electric beater for 4-5 minutes, until thick and pale.
Add the melted chocolate and beat on a low speed for 2 minutes, until smooth.
Gently fold in 1 cup of sifted self-raising flour and 1/2 cup (50g) of ground hazelnuts.
Pour into tin and bake for 50-55 minutes, until a skewer inserted into the middle comes out clean.
Turn out and cool on a wire rack, serve dusted with icing sugar or chocolate icing