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Chocolate Slab Cake

July 6, 2018

 

Serves 12

You will need a 22.5cm x 30cm lamington tin for this recipe

 

INGREDIENTS

500ml water

660g caster sugar

250g butter

35g cocoa

1 tsp bicarb of soda

450g self-raising flour

4 eggs, beaten

 

ICING

90g butter

80ml water

110g caster sugar

240ml icing mixture, sifted

35g cocoa, sifted

Coles Rainbow Confetti, to decorate

 

METHOD

Combine the water, sugar, butter, cocoa and bicarb in a large, deep saucepan. Stir over heat, without boiling, until the sugar dissolves then bring to the boil and allow to simmer 5 mins. Pour into a large bowl and allow to cool to room temperature.

 

Preheat oven to 180°C (160°C fan). Grease and line a 22.5cm x 30cm lamington tin.

 

Add the flour and eggs and beat with an electric mixer until smooth and pale in colour. Pour the batter into the prepared tin and bake for 50 mins. Allow the cake to cool completely in the tin.

 

To make the icing, combine the butter, water and sugar in saucepan. Heat until the sugar dissolves, then add the icing mixture and cocoa and refrigerate until thick. Beat with a wooden spoon (if your icing is too hard, stir in a tiny bit of boiling water until it becomes the right consistency).

 

Spread the icing over the cooled cake and sprinkle generously with Coles Rainbow Confetti, serve.

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