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Serves 20

Ingredients

Cake

2 cups water

3 cups CSR Caster Sugar

250g butter

1/3 cup Baking Cocoa

1 teaspoon bicarbonate of soda

3 cups self raising flour, sifted

4 eggs, lightly beaten

Chocolate coated macadamia nuts

Chocolate Ganache Icing

150g dark chocolate, finely chopped

1/4 cup cream

Method

1. Preheat oven to 190ºC conventional or 170ºC fan forced. Line a round 28cm cake pan base with baking paper and lightly grease sides of pan.

2. Combine water, CSR Caster Sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to boil, reduce heat & simmer uncovered for 4 minutes. Transfer to a bowl. Cool to room temperature (this takes about 45 minutes).

3. Add flour and eggs; beat until just combined. Pour into pan and bake for 1 hour or until skewer comes out clean. Cool in pan 10 minutes then turn onto cooling rack. Spread top of cake with Chocolate Ganache Icing and decorate with crushed chocolate-coated macadamia nuts.

Chocolate Ganache Icing - Combine chocolate and cream in a small heatproof bowl; stir with metal spoon over pan of simmering water until melted and smooth. Cool for 10 minutes and drizzle over cake.

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