Prep time: 10 minutes
Cook time: 20–25 minutes
Serves: 8–10 slices
Ingredients
- 1 block (250g) milk chocolate (I recommend Whittaker's. That's my favourite for baking!)
- 50g butter
- 1/3 cup caster sugar
- 3 eggs
- 1 tsp espresso powder
- 1/4 cup cocoa powder
Method
- Preheat oven to 170°C and grease and line an 18cm cake tin.
- Melt the chocolate and butter together until smooth and glossy. Allow to cool slightly.
- Add the eggs and caster sugar, whisking until well combined and slightly thickened.
- Stir in the espresso powder and cocoa powder until the batter is smooth and lump-free.
- Pour the batter into the prepared cake tin and smooth the surface.
- Bake for 20–25 minutes, or until the edges are set and the centre still has a slight wobble.
- Allow the cake to cool in the tin before slicing.
Enjoy as is, dusted with cocoa powder, or served with a scoop of vanilla ice cream.
